Many bakers have found it necessary to pay careful attention to the type wash to be used on pies if the desired color and surface characteristics are to be obtained. Eggs have a tendency to seal off the top surface, preventing heat penetration and often results in top crusts that have a rich brown appearance, but a raw layer of dough immediately beneath the surface. Many chefs have found that a pie wash of 40% cream is ideal because the fat has a tendency to open the pores of the dough and permit the penetration of heat, while the milk sugar caramelizes to produce the desired color. When 40% cream is used, the pies have a deep, rich color, yet the crust is baked all the way through. The following blend provides the same approximate percentages of fat, solids, and water as 40% cream at a much lower cost Water/4 lb. 6 oz. "Parlac" Dry Whole Milk/10 oz. Vegetable Oil/3 lb.
配制方法:
If you have a homogenizer, heat these ingredients to 145'F., then homogenize. If a small amount of commercial emulsifier is added to these ingredients, they can be combined without homogenization. If the batch is mixed as shown, frequent stirring will be necessary to prevent separation. It makes 1 gal.
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