It binds or holds the other ingredients together and it also gives the shape & form of the baked product because of its gluten content .
Flour
This also binds the other ingredients together, as well as used for glazing, coating, coagulation & setting, it adds moisture, flavor, and volume to the baked products.
Eggs
the cheapest among all liquid ingredients; used to hold the batter or dough together and to blend all the ingredients; it helps disperse other ingredients.
Water