Prep & Assembly
Brush
Paint a thin, even layer of liquid onto food with a pastry brush
Brushing paints a thin, even coat of egg wash, oil, butter, or glaze onto food using a pastry brush — for shine, browning, or to help toppings stick. It gives precise, gentle control. Use light strokes so you don't deflate delicate dough or pool the liquid.
Brushing paints a thin, even coat of egg wash, oil, butter, or glaze onto food with a pastry brush — for shine, browning, or to help toppings stick. It gives precise, gentle control. Use light strokes so you don't deflate delicate dough or pool the liquid.
- Difficulty
- Easy
How to do it
- 1
Dip the brush and tap off the excess.
- 2
Stroke a thin coat over the surface.
- 3
Work gently on delicate dough so you don't deflate it.
- 4
Reach edges and seams that need shine or grip.
Common uses
Tips & pitfalls
- A silicone brush is easy to clean; natural bristle lays a finer coat.
- Brush egg wash on pastry tops, not cut edges, so layers still rise.
- Light, even strokes prevent streaks and puddles.
Good to know
- Tool
- Pastry brush
- Best for
- Egg wash, oil, butter, glazes, marinades
- Cue
- Thin, even film with no pooling
Also called
brush on · paint
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