Product Axis. All products are subject to room temperature.

For the cob, prepare the brew. In warm milk, add yeast, add 1 teaspoon of zukru, add 30 g of borosna and mix everything neatly until uniform.

Cover with grub, put in a warm bowl for 40 quills until the dried-up hat is made with a big double.

After that, as the brew is increased, melt the top of the butter in the bowl. Heat vershkov oil|mastilo| add|add| into a brew.

Okremo at the bowl of zmishati tsukor, sir, vanilin, sil. Kindly mix all the ingredients.

Add 2 eggs.

Chop the cherry and chocolate.

Give the sirn a masu.

Mix the ingredients well.

Add steam. Be careful with all the ingredients.

Add the sirn masa to a millet borosh.

Zamіsiti іsto. I mixed with a fork. Cover the bowl with grub and a towel and put it in a warm place for 1.5-3 years. In the wake of the siren, it’s been quiet for a long time, it’s been almost 3 years for me.

After 3 years, it doubled in size.

Tіsto kindly embrace, spread with molds into 2/3 parts. I’ll cover it again with a towel or with grub and clean it up in the warm place for 45 khvilin. At this hour, we heat the oven up to 170 degrees. Quietly, scho pіdіyshlo, put in the oven for 45 quills. Willingness to turn on a dry stick. Ready to cool the paska.

Ready for a white hat. In a stewpan, add zucor that water, boil the syrup to 120 degrees, or for a test on a soft bag. Be sure to prepare kryzhan water. Scoop up some syrup with a spoon and lower the water from the krizhan, try downloading a soft bag. As soon as you have wiyshlo, then the syrup is ready.

Beat the white of one egg with a pinch of salt and vanilla.

The syrup is ready.

We begin to beat the protein again, adding hot syrup with a thin glass, beat without pinching. Vilivayemo the entire syrup. We continue to beat 10 quills, until empty from the sides of the bowl. For the whole hour, the masses grow in obsyaz.

Masa became clear, glossy.

Finished meringue is garnished with paska.

The meringue trims the shape well, do not flow.

Decorated with colorful sips. I burned a little meringue from a gas burner. I decorated with tsukrovimi beads.

Savory!!!

I take you! Before the Great Day, one often blames the food about those with whom to embellish the paska, otherwise the meringue is prepared correctly. I have a lot of sights of various sweets, but I also want to spend at least koshtiv and zusil. Itself about tse i will be our rozpovid. Today we will prepare the meringue. Vaughn can be said to be universal. Even if you don’t victorious, I’m going to glaze the paska or the cake, you don’t need to spill the excess from the bucket. You can put it on the preparation of meringue.

Note

Danish recipe is given to these people, as it is negatively put before the introduction of gray protein into the hedgehog, which can lead to the elimination of such an unacceptable disease as salmonulosis.

So, we will vikoristovuvaty sirі proteins, like in the splendid protein cream or icing, but in our type the protein is thermally processed in a water bath. In some recipes, such a cream is called “wet meringue”.

To that, it’s a good idea to prepare a small saucepan and a metal bowl with a large volume. Dotrimannya rozmіru tari in this way to allow the correct effect of the water well.

Vіn stale because of the fact that єmnіst, in yakіy vizbivatimete squirrels, cannot stick with boiling motherland. Tse allow the cream to go through whether it is a temperature test and they do not boil at once.

It is important to trim the proportions. You can mix special kitchen vagi, but there are no such mediums for your kitchen stuffing, we will show you sizable proportions.

Also, the amount of egg white in the first category is close to 25 gr., and the axis of the good wine should be three times more - 30 gr ...

In this recipe, it is not necessary to vicorate the zukrovu powder, because as a result, when heated, the characteristic crystals will break.

you need

1. 4 squirrels or 100g., fallow in the category of eggs.
2. Tsukrovy pistok 200 gr.
3. Lemon juice. You can buy the purchased one, which is sold already packaged in small plastic discs.
4. Barvnik grub. You will need wine, only as soon as you make your own glazes of various kinds. Perevagu let's gel. Farbuvati meringue juices are not recommended, otherwise you will not reach the desired consistency.

Cooking method

1. Varto respect that we will not only need to beat the squirrels with zucr to uniformity, but also reach a thick mass. On the final result, there is also a lot of choice of dishes. Vaughn is guilty of buti obov'yazkovo clean and bazhano fat-free.
2. Put a saucepan on the stove for lazni. Dock until the water boils, and change the fire to a minimum. So how we will beat more than one whilin, importantly, so that the homeland does not boil.
3. Wisipte tsukor in a bowl with whites and mix well. Carefully try to store the eggs one by one, otherwise, if a yellow egg hits, all your efforts can be taken.
4. We put a cup on a saucepan with water and constantly stir with a wine, we fill it with about 7 strands. If you have a cooking thermometer, you can take the bowl out if the temperature reaches 65 degrees.
5. The stage from the water hole is completed. Let's go straight to the beat with a mixer. You don't have to start over with a little speed, you can immediately switch to a higher one.
6. For a sprat of khvilin, add a teaspoon of lemon juice. Tse not obov'yazkova umova, but more confectioners to add. You can also add some corn starch in the kіntsi.
   Vіn dopomozhe reach more stable consistency. But if you dare to add starch to the meringue, then wink only corn. On the vіdmіnu vіd vіd kartoplyany vіn bіlsh lower structure.
7. Now the most important, and we can say, the final stage is gone - to bring our cream to the peak. If the wines are ready, you understand, in some form of wines, they will be left on the mixer's wines.
   You can also change the readiness by turning the bowl upside down and burn. Don't be afraid, obviously. The meringue is ready to be left on the mist.
8. As a matter of fact, they set it up to make glazes, to pour it on sprats of bowls, fallow like colored ones. І add trochs of barvnik.

We embellish Easter

Well, from i our icing for pasca is ready. Apply it manually with a gum culinary spatula, spreading the meringue over the surface.

For the fact that the glaze miraculously trims its shape, you can experiment with the visor on the surface of your glaze.

Don’t forget the smut that you can apply meringue only on pasta, which is already cold.

Meringue

That meringue, as you have lost it after you decorate the tops, you can turn it on meringue. There is no malt at the prepared tsієї malt.

Before you play the spirit shafa. The temperature may not exceed 90 degrees. You will not so vipkati meringue, like dryness.

If you have an old oven or an electric one, which does not allow you to precisely regulate the thermal regime, do not be embarrassed. You can cook meringue just by fixing the door.

Prepare the sheet. Yogo needs to be served with a baker's paper for rosemary. Vaughn will not let the lassochi stick to the surface.

Well, now let's get down to the worst. In order to put the meringue on parchment for you consumable culinary bear. For clarity, place yoga in a bottle, lighten the edges of the name and then fill with cream.

For the confectioners of our time, a lot of tsikavih was invented. One of them is culinary nozzles, which, when hanging, once give a shape identical to the quote.

If you have such a є, then you will be able to make a ticket a la ice-cream by inserting a skewer from a tree into the meringue.

You can work for a meal, or you can pay for a sprat of khvilin already in the oven. Like you more up to like.

I would like to show that the preparation of the meringue is not too fast. The reason lies in the fact that you are ready, it is not necessary to take it out of the oven. When you're ready, let it cool down in the middle. Bodai hvilin 30.

І stezhte, so that the fritters did not change the color. If the spirit of the wardrobe is too hot, then it will turn brown, and the colors and colors can spend their time.

Krim okremogo chastuvannya, meringue can be decorated and pasta. Tse will be beautiful and original.

Savory! І miraculously holy!

Cooking instructions

3 years + 1 year Rozdrukuvati

1. Spread yeast in warm milk, add strength and zucor. Hit it and get rid of it for about 20 quilins. Crib How to prepare drizhdzhi

2. At the great saucepan, mix it up, add rosemary olive oil, sour cream, zukrovu powder, scrambled eggs, 4 flasks of boroshn. Cover it with a towel and deprive it of a warm place for 1 year. (Follow after him so that it doesn't leak out).
Crib Yak vіdokremiti proteins vіd zhovtkіv

3. For a year, lay siege to it. Add chocolate, rodzinki and candied fruit. Mix everything well and leave it in a warm place. Quietly may rise suddenly.

4. As soon as you hear it, you can vibe. Napovnyuyemo half-form (shards are firmly lifted in the oven). Vipkaєmo 30-40 hvilin|minutes| at a temperature of 180C. Tool Oven thermometer How the oven is actually heated, how to set the specific temperature, you can understand only with your knowledge. Better than a mother under the hand is a small thermometer, which is placed in the oven or simply hangs on the grate. In short, showing degrees Celsius and Fahrenheit at the same time and exactly - like a Swiss year. The thermometer is important, if you need to strictly adjust the temperature regime: let's say, at a different vipіchka.

5. While the Easter cakes are being prepared, we beat the whites until the peaks are ready (you can add a grub barvnik). For a couple of quills to readiness, enough paska, cover the meringue, which you have seen, and put it into the oven for a sprat of quills.

I buy Tsukrovu powder "Leather Day" in "Auchan" stores, not the first river. She's already rude to me. We don’t trim the grinder, and we can’t prepare the sugar powder on our own. And here, as it seems: "those who prescribed the drug!"

Why do I choose zukrovu powder "Leather Day":

• Available price
• Sufficient obligation
• High quality product.

Price in "Auchan": 27 rubles 10 kopecks.

Vaga: 250 g.

Packing that її vmіst

Through the gap at the end in the polyethylene package, you can evaluate the quality of the broom, the color and the lovely looking powder.

A package of extra soldering. There are no special stitches for transparency on the packaging, so it’s better to cut it with scissors.

Oskіlki package dosit schіlny, after the rosette trim the shape. Ale, it’s better to sip the nevicoristan powder in a glass jar.

stock, like to lay down the classic tsukrovіy powder:

Zukor white buryakovy crystalline details. Possible traces of egg powder, mustard powder, gluten and milk protein.

I don’t know how they smelled milk protein, egg powder and gluten, guessed by the virobnik ... I definitely didn’t see the ale of the mustard there.

Powder of white color, even lower and rosy. It swept dry, the crystals didn’t trap me.

The power of tsukru licorice smell and relish are present. Amazing! Chi is not true?)))

In the next photo, you can see small breasts. Imovirno, the stench appeared through the lack of minds of saving, zokrem, increased moisture. This pack has been standing at my house for a few months now. Lumps are easily broken up with a simple dot of a spoon.

The term of applicability to tsukrovo ї powder: 18 months.

As I already said, the powder of "Schodnya" is even less ryatuє. For example, if you need to decorate freshly baked cupcakes or fruit pies. Prote, the biggest drink of this product, without a doubt, before the Great Day. How is it holy without apiaries in the white glaze?

I pronounce your respect for perepereniya fates pasta recipe.

The axis has already sprouted rokiv pospil baked a smut Easter dish itself - the old one. Three of the best pastries, which I have ever tried, for this recipe came the most delicious ones. My friend's grandmother baked a lot of rokіv to that, and now they are. From the point made at the citation of the translation of products, there is a great number of paska to come out. Quietly, sho sing it sounded, mi dilimo navpіl. Then in the skin of us, the average one comes out at 5 - 7 paska, fallow in the same size.

paska recipe

• 6 eggs
• 2.5 bottles of tsukru
• 200 g sour cream
• 1 pack of margarine
• 1 liter of milk
• 50 g dried
• 3-4 kg boroshn(added if necessary when mixing the test).

Eggs rubbed z | iz | tsukrom, add | add | sour cream, margarine and trochs of warm milk. All zmіshati with a small portion of borosna.

Okremo at the warm milk to spread the yeast. Add 3 tablespoons of zucru and trochs of borosna. Mix and match. If the yeast starts to sing, then prepare the products early. Mix it up.

Add|add| flour|boroshno| and mix it up. It is not guilty to stick to hands.

Having kneaded it, we leave yoga at the great pan for 1.5-2 years. So it’s better to say goodbye. It is necessary to add a few times during the descent of yogo obmisity. For lovers of paska with rodzinki, introduce the dried fruit neatly, gently, with wet hands.

Paper molds for pasok are about 1/3 refillable. Check for a stretch of 1-1.5 years, until it rises, and put in the oven for 40 minutes at a temperature of 180 degrees.

After that, as the Easter cakes boiled, it was removed from the oven, and it was crooked with a towel. Tim an hour you can start before preparing the glaze.

classic icing recipe for Easter Easter cakes:

protein of one great egg + 200 g of powder.

In my opinion, tsієї kіlkostі tsukru too rich. Sounds like I take 2 whites of medium eggs and hang a pack of powder (250 g). I beat with a mixer at the maximum crispness with a decal of whiplin. The glaze comes out too thick.

We smear it with chilled paska and embellish it. We will fill up the unfortunate vіdkriti until the glaze is caught.

Lil, hurried forward.

Having recognized the recipe for small changes, and more for the nastchadkiv, the products acquired a specific vag, and not for an eye, a bottle and a finger.
Alemeni is more like licorice, fluff, fragrant, does not live up to biscuits.

Ingredients:
500 ml milk
50-gr fresh drіzhdzhiv
1-kg boroshn (bakery)
6 medium eggs
200 gr of butter at room temperature
300 gr zucru
1 teaspoon of vanilla extract (if it was 1/2 teaspoon of vanilla, vanilla in the pods gives black dots).
0.5 tsp salt
400g

Process:
1
Soak dried fruits in warm water for 15 minutes, anger the water.

2
Opara
Milk pіdіgіti until it's warm, add | add | 1 st. l. tsukru, fix drіzhdzhi. add 2 flasks of boroshn. Kindly mix it up, cover it with a towel and tidy it up in a warm place.

3
Vіdokremiti zhovtki vіd bіlkіv.
Beat the proteins from the sill at the mitznu pinu to stable peaks.
Zhovtki zbiti z | iz | zucrum and vanilla extract to white.

4
Opara is guilty of zbіshitis vdvіchі (close to 30th century). add to it:
Zhovki, good mix
m'yaku oliyu, mix it up
1 tbsp mixed boron
whites, gently mix
damn what's gone

Keep it tight until you become smooth and do not get into a sack, and stop sticking, but you will not be cool. Sometimes you need to add a little, not more than 1 bottle of boroshna, but if you take a baker, then it’s not necessary. Golovne not to lament and kindly vimishuvati. Quietly maє buti, like a m'yaka zhuyka stretch, do not tear, ale buti be more soft and springy.

5
Cover with a towel, keep warm for 40 hours
Add dried fruit
Leave for 30hv

6
Not smear the paper mold with vershkov oil. Paperwork is not required. Remind me with a tretina test.
Cover it with a towel for 40-50 minutes at a warm place.

7
Put 0.5 bottles of water at the bottom of the oven at the metal bowl. It is necessary, so that the top does not tear, and the paska is baked in the middle and acquires a thin, crispy crust.
Heat the oven up to 100-120g
Vipkaty 10-15hv
Raise the temperature up to 180gr
Vipkati about 20 khvilin, check the readiness and vipkati to a dry skewer. carefully hot couple!

glaze
175g. Sugar of Dribny pomelo (powder)
6 art. l Vodi
2 Belka

1. In a small saucepan, make tsukor by the water, then make syrup.
2. Put the white in such a cup, so that you can put it in a water bath, and beat with a mixer, until hard peaks (up to a visor).
3. When whisking whites continuously, pour in hot syrup with a thin jet, and continue whisking further, until the mass is firm and shiny. Take out the fire and beat the distance, the docks of the masa are not cool.
4. Recycle the masa once it is prepared, or else it is tightly closed. put the heat in a cold place (but not a refrigerator).
Duzhe thick that is tasty, bliskucha! It dries up on the 2nd day and everything in the middle is covered with softness and does not look like shmatki. І the biggest plus without unethical, sticky patches on the sides.

8
On the hot paska with a bear, with a wide round nozzle (or close to 0.5 cm) from the middle to the edges, apply meringue in a spiral.
Decorate to your liking.

Photos will be better.