Actually in ‘Commercial Baking College,’ well beaten egg is used. It gives the sugar something to adhere to, imparting a remarkably beautiful golden, flaky, crispy, wispy crust, set-off by the stunning transformation of the sugar. It seems housewives may use milk, which browns to some degree when the proteins in it ‘scorch’.
Actually in ‘Commercial Baking College,’ well beaten egg is used. It gives the sugar something to adhere to, imparting a remarkably beautiful golden, flaky, crispy, wispy crust, set-off by the stunning transformation of the sugar. It seems housewives may use milk, which browns to some degree when the proteins in it ‘scorch’.