Ukugeza amaqanda ngokuvamile kwenziwa nge isipuni esisodwa se-ubisi, ukhilimu, noma amanzi eqanda ngalinye elilodwa, noma izingxenye ezintathu zeqanda ku-1 ingxenye yetshezi.
Ukusebenzisa i-egg wash on bread bread , ama-pie crusts, nezinye izinto ezibhaka kungasiza ngenqubo ye-browning futhi kwenza kube lula ukunamathisela imbewu, okusanhlamvu, amakhambi aqoshiwe, noma ushukela ekweqweqwe. Ukugeza amaqanda nakho kungenza umehluko ekubukeni nasekubunjweni kwe-crust.
Ingabe kufanele usebenzise iqanda lonke, i-yolk noma i-white? Nasi ishadi elihle elinombala, ukuthungwa, futhi ukhanyisa ongalindela kulowo nalowo hlobo lokugeza amaqanda.
| I-Ele Yonke + Ubisi | Umbala, Shanyisa |
| Yonke i-Egg + Amanzi | I-Soft Crust, Shine, Umbala |
| I-Egg Yolk + Ubisi noma I-Cream | I-Soft Crust, Shine, Umbala |
| Amaqanda Amhlophe + Amanzi | Ukuqina okuqinile, Shine |
Ngaphezu kwalokho, ukuxubha ubisi noma ukhilimu wedwa kuzoholela ekutheni kube nombala omncane, futhi amanzi kuphela azosiza ukufeza ukugqothuka okukhulu.
Usawoti ungasiza ukukhulula abamhlophe bamaqanda. Yengeza ingcosana kumhlophe weqanda ukuze usakaze lula ezintweni ezinomsoco nezinqolobane.
Ukugeza amaqanda kungasetshenziselwa isinkwa esibekiwe noma imiqulu ngaphambi noma emva kokufakaza, kodwa ngaphambi kokubhaka. Uma ulandela emva kokufakazela, sebenzisa ukuthinta okulula kakhulu ngebhayisikili ukuze ugweme ukungcolisa isinkwa. Gwema ukusebenzisa udoti oluningi kakhulu, futhi uma lenza noma livule ezindaweni, cindezela ngokucophelela ngethawula lephepha ukuze ubambe ngokweqile.