Egg Wash D.Breads and Sweet Doughs No.055
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|Yield: 3 Portions Each Portion: Cups|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 8OZ| 1.00 Cup | 1. Combine eggs, salt, milk, and |
|Fresh | | | water; mix well. |
|Salt | | 0.25 Tspn| 2. Brush over shaped dough before |
|Milk, Non Fat, Dry, | 2OZ| 6.00 Tbsp| or after proofing. |
|Milk Powder | | | |
|Cold Water | | 1.88 Cup | |
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NOTE: 1. Keep wash cool until used.
2. In Step 1, 2 1/2oz (1/2 cup plus 2 tbsp) canned dehydrated
egg mix combined with 3/4 cup warm water may be substituted
for whole eggs. See Recipe Card A-8.