What is the function of egg when making pastry?

Eggs play a crucial role in pastry making, contributing to several key aspects:

1. Structure and Texture:

* Binding: Eggs act as a binder, holding together the flour, fat, and other ingredients. This creates a cohesive dough that can be rolled and shaped without falling apart.

* Tenderness: Egg yolks contain fats that contribute to the richness and tenderness of pastry.

* Structure: Egg proteins denature (change shape) during baking, forming a network that traps air and creates a lighter, more airy texture.

2. Flavor and Color:

* Flavor: Eggs add a subtle richness and depth of flavor to pastry.

* Color: Egg yolks give pastry a golden-yellow color, making it more visually appealing.

3. Moisture and Hydration:

* Hydration: Eggs help to hydrate the flour, resulting in a dough that is easier to work with.

* Moisture: The moisture content of eggs prevents the pastry from becoming dry and crumbly during baking.

4. Other Benefits:

* Glossy Finish: Egg washes (a mixture of egg yolk and milk or water) applied to the surface of pastry before baking create a glossy, golden-brown finish.

* Increased Shelf Life: The proteins in eggs help to stabilize the pastry structure, extending its shelf life.

Overall, eggs are an essential ingredient in pastry making, contributing to its structure, texture, flavor, color, and moisture. While the specific role of eggs can vary depending on the type of pastry, their contribution is always significant.