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Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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A mixture of egg yolk and water is brushed over bread or pastry before baking to give a rich, golden colour and a glossy glaze.
Mix 1 egg yolk with 1 tbsp water and a pinch of salt. Whisk with a fork until combined. Brush the egg wash over bread or pastry with a pastry brush just before baking.

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