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-> Recipe Collection
oakandfig19
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 Fri, Sep 27 2019, 9:32 am
| lkwdlady wrote: | I never use sugar in the egg wash and it always browns
I’m wondering if your oven is hot enough? Maybe you should raise it to 375? |
I don’t remember what temperature I do...I guess I’ll try to make sure it’s at 375 or higher for a short amount of time next time. And try yolks only
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Ora in town
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Mon, Jun 15 2020, 3:12 am
| oakandfig19 wrote: | | What’s the secret? Seeing all these pictures on social media, and I’ve never once had my challah get the nice shiny brown tone. I do put egg on it, am I nor putting enough? |
If you want it browner, you should put only yolk, without the white...
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iyar
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Mon, Jun 15 2020, 8:04 am
You don’t need sugar and you can use the whole egg, not just the yolk. Beat the eggs, no sugar, definitely no water. Use one egg to three or at most 4 challas.
It sounds like you have an oven temperature problem. Are you crowding a lot of challos into your oven at the same time? Don’t put them close together and use only one oven rack at a time. In my oven I keep the rack in the middle, some work better closer to the top.
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Frumme
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Mon, Jun 15 2020, 9:19 am
You can use a whole egg, no sugar or water added. Beat and brush on twice-- once right after braiding and once right before putting in the oven (save toppings for the second application).
Alternatively, it could be your recipe. A challah recipe that lends itself to a lot of oven spring tend to be paler than recipes that have less oven spring. A water challah, for example, might have less oven spring because there's no egg in the dough, and generally these are the fluffy, dark topped loaves you see in stores. Does the color issue occur when you try different recipes?
http://www.thefreshloaf.com/no.....-help
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shmosmom
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Mon, Jun 15 2020, 9:30 am
I brush it with an egg. No water or sugar.
I think it's also an oven issue.
I bake my challos on 350 for an hour. Pm for recipe if interested.
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