Светлый день. Пасхальные рецепты для уютного семейного праздника. Новая редакция

Kak ispechʹ kulichi, chtoby oni poluchilisʹ kak u babushki? Chto delatʹ, chtoby oni podnialisʹ, propeklisʹ, ne podgoreli? Kak pravilʹno prigotovitʹ glazurʹ dlia ukrasheniia? Byvaiut li paskhi bez tvoroga? Chem napolniatʹ testo i tvorozhnuiu massu dlia luchshego vkusa kulicha i paskhi? Chto takoe aĭsing i kraffin? Kakie sekrety estʹ u krasiashchikhsia iaits? Na vse ėti i drugie voprosy otvechaet Dasha Blizniuk svoimi podrobnymi opisaniiami ingredientov i shagov prigotovleniia. Klassicheskiĭ babushkin kulich, shokoladnye kulichi i paskhi, zavarnaia, orekhovaia i medovaia paskhi, paskhalʹnye pechenʹia i prianiki i t.d. ― vas zhdet velikolepnoe raznoobrazie ėtikh osobennykh, prisushchikh imenno russkoĭ kukhni izdeliĭ i avtorskaia interpretatsiia paskhalʹnoĭ vypechki, prishedsheĭ k nam iz evropeĭskoĭ traditsii.

How to bake cakes so that they turn out like grandma's? What should I do to make them rise, bake, and not burn? How to prepare the glaze for decoration? Are there any Easter without cottage cheese? How to fill the dough and curd mass for a better taste of Easter cake and Easter? What are icing and craffin? What secrets do coloring eggs have? Dasha Bliznyuk answers all these and other questions with her detailed descriptions of ingredients and cooking steps. Classic granny's cake, chocolate cakes and Easter cakes, custard, nut and honey Easter, Easter cookies and gingerbread, etc. ― you will find a magnificent variety of these special products inherent in Russian cuisine and the author's interpretation of Easter pastries, which came to us from the European tradition.