What is the purpose of egg wash in finishing pastries?

• A. Egg wash provides shine and moisture retention.
• B. Egg wash strengthens gluten network.
• C. Egg wash ferments dough.
• D. Egg wash acts as a leavener.

Answer: (A)

Egg wash is a finishing glaze brushed onto pastry surfaces before baking. It’s usually beaten egg, sometimes with a little water or milk. The proteins and fats on the surface brown and reflect light as the dough bakes, giving a shiny, golden exterior. That thin glaze also helps seal the surface, reducing moisture loss and helping the crust stay tender and moist. It can even help toppings like seeds or sugar crystals stick. It doesn’t affect gluten development, it doesn’t cause fermentation, and it isn’t a leavening agent, so its main purpose is to provide shine, color, and moisture retention.