Food Nutrition and Preparation - anyone taking this course?

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Daisydoe
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#1
Report Thread starter 3 years ago
#1
Ok, so I'm in the middle of doing NEA1 - like I'm nearly finishing it and I really need to know something. Alright, so I need to know if an 'egg wash' on savoury pastry has any effect or impact on the flavour and texture, and if so, what impact does it have? What happens to the flavour and/or texture?

An 'egg wash' by the way is just the egg glazing you brush on the pastry before cooking. Anyway, it would be very useful if someone were to help me with this!!
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