How to use vegetable protein glaze？

As a ready-to-use egg liquid substitute treated by ultra-high temperature sterilization process, vegetable protein glaze is widely used in the baking industry, especially in making cakes, Danish pastry dough, Viennese bread, cream pastries, sandwich biscuits and other products. Its use method is relatively simple and efficient. The following will introduce the steps and precautions for using vegetable protein glaze?in detail.

1. Product Features and Advantages

Vegetable protein glaze stands out in the baking field with its unique advantages. First, it has been treated with ultra-high temperature sterilization to ensure the safety and sterility of the product, so that users do not need to worry about food safety issues. Secondly, as a ready-to-use egg liquid substitute, it eliminates the tedious steps of traditional egg beating and is more convenient to operate. In addition, vegetable protein glaze can give baked products a continuous golden luster, making the finished product more attractive. Its quality is stable and free of impurities, and it will not clog the spray gun nozzle, which brings great convenience to the production process.

2. Preparation before use

Check the packaging: Before use, please carefully check whether the packaging of the vegetable protein glaze is intact and confirm that there is no air leakage or liquid leakage. At the same time, check the production date and shelf life to ensure that the product is within the validity period.

Tool preparation: Prepare the tools (such as mixer, measuring cup, spray gun, etc.) in advance as needed, and ensure that they are clean and free of oil stains to avoid affecting the quality of the product.

Environmental preparation: Ensure that the operating environment is clean and hygienic to avoid dust, foreign matter, etc. from contaminating the product.

3. Usage method

1). Direct use

For some simple baked products, such as some types of biscuits or cakes, vegetable protein glaze can be used directly. The specific steps are as follows:

Measure the appropriate amount: According to the recipe requirements, use a measuring cup to accurately measure the required amount of vegetable protein glaze.

Mix evenly: Mix the measured vegetable protein glaze with other raw materials (such as flour, sugar, oil, etc.) until a smooth batter or dough is formed.

Bake: Shape the mixed batter or dough according to the baking requirements, mold it or spread it on the baking tray, and then put it into the preheated oven for baking.

2). Dilute for use

For occasions that require more fluidity, such as spraying surface gloss or making certain baked products with a specific taste, the vegetable protein glaze can be diluted with water for use. The specific steps are as follows:

Dilution ratio: Under normal circumstances, vegetable protein glaze can be diluted to a concentration of 30% by adding water. That is, add 70 ml of clean water to every 100 ml of vegetable protein glaze. The specific dilution ratio can be adjusted according to actual needs.

Fully stir: Stir the diluted vegetable protein glaze with a stirrer to ensure that there is no lumps or sediment.

Usage: The diluted vegetable protein glaze can be evenly sprayed on the surface of the baked product through a spray gun to increase the gloss and aesthetics; it can also be added as a liquid component of certain baking recipes.

4. Precautions

Storage conditions: vegetable protein glaze should be stored in a cool and dry place, avoiding direct sunlight and high temperature environment. Please use it up as soon as possible after opening to maintain the freshness and quality of the product.

Hygienic operation: During use, please keep the operating environment clean and hygienic, and avoid contact with the product with your hands or other contaminants. Please clean related tools and containers before and after use.

Dosage control: Accurately control the amount of vegetable protein glaze according to the formula requirements to avoid excessive or insufficient effects on the taste and appearance of the product.

Adaptability test: For users who use vegetable protein glaze for the first time or bakers who try new recipes, it is recommended to conduct a small batch adaptability test first to confirm whether the compatibility and effect of the product meet expectations.

Product matching: vegetable protein glaze can be used with a variety of baking ingredients to create a rich taste and flavor. However, please pay attention to the interaction and influence between the ingredients during the matching process to ensure the stability of the quality of the final product.

5. Application cases and effect display

Vegetable protein glaze is widely used in the field of baking and has significant effects. The following are some typical application cases and effect displays:

Cake surface gloss treatment: When making cakes, spray the diluted vegetable protein glaze evenly on the surface of the cake and bake it until golden and shiny, which not only enhances the appearance of the cake but also increases its tempting appetite.

Danish pastry dough improvement: Adding an appropriate amount of vegetable protein glaze to Danish pastry dough can effectively improve the ductility and plasticity of the dough, making the finished product more layered and crisper.

Cream pastry decoration: When making cream pastries, using vegetable protein glaze for surface decoration can not only increase the gloss of the pastries, but also make the cream more stable and not easy to melt, thereby extending the shelf life of the pastries.

In summary, vegetable protein glaze, as an efficient and convenient baking ingredient, has broad application prospects and significant advantages in the baking field. By mastering its correct usage and precautions, bakers can use this ingredient more flexibly to create more delicious and creative baking products.