Milk (for glazing)

Description

Milk used for glazing has a delicate, slightly sweet taste and a creamy-white, translucent appearance, which gives baked goods a subtle shine and accelerates browning of the crust when applied. Depending on the fat content, it provides high-quality protein, calcium, B vitamins, and small amounts of vitamin A, which supports bone health and overall body regeneration with moderate consumption. In the kitchen, glazing milk is used for brushing rolls, sweet buns, cookies, and soft baked goods before baking, for diluting icings, and for combining ingredients in milk-sugar glazes; it also adds a subtle flavor and helps toppings adhere. It should be stored in the refrigerator at a temperature of 0–4°C, in a sealed container; once opened, it is best used within 2–3 days, freezing is possible but may change the consistency.