Kulich with Myasoedovskaya in the oven (master class)

Unsubscribe, of course)) Only the technology is the same, this time of maturation of the dough was mercilessly shortened by yeast, and after that, the time for raising the dough was also significantly reduced.

Here I am about it. Rapid maturation of the dough may not produce wine and other aromas to the desired extent.
Maybe when you get a reactive dough, it is worth adding flavors, for example, zest, when kneading the dough?
Looking forward to the taste comparison

I was sitting, almost crying. I decided to cut one cake to check. A clear smell and taste of either wine or mash Girls! Maybe someone has come across this, it will pass in a day or two, or is it fermented by the dough and you need to go to make a new portion?

unfortunately, it will not go anywhere if the cake was not cut warm, but cooled. This is a clear sign of fermented dough.
We could also put in a new portion, only now it is not at all clear - on what yeast and in what proportions?
I tried the dough still raw before baking. It gave off a barely perceptible sourness. But I caught the dough not quite fallen yet.

For some reason, I can't fix the previous post. Girls, but really can fermented yeast give acid in taste ??

How real

[Zest]

Zest
You said that it turned out 3 Easter cakes, 1 kg 200 gr! Please tell me, how much flour did you knead?
I just thought today to put a dough for 1 kg of flour ... that is, make a double portion!

Oh, I don't know what to do with yeast! I bought some new ones with a bio sign from an eco-goods store! It says 42 grams (1 pack) for the amount of flour from 500 to 1000 grams! Well, of course, I hope that's enough ... I only have 2 packs, that is, 84 grams, instead of the 120 required by the recipe!
maybe it's better to make 1 + 2/3 servings? Tell me how many cakes are obtained from a kilogram portion of flour (by weight)?

[Elisssa]

Elisssa, I made a dough for a total amount of flour in 1 kg of 500 g. The dough comes out about 3 kg 700 g. Just for three such large cakes.
If you put a dough for 1 kg, that is, a double portion, then you will have about 5 kg of dough. If divided into such large forms as mine, then 4 pieces. will come out.
And with yeast, I won't even recommend it. Here incredible metamorphoses take place with them.

mom - dear ... the dough decided not to grow to the very top, it took 10 minutes. plunged sharply down one third.
This is a roller coaster
She ran to knead the dough.

I have a second dough, I set the first one for the night and baked it in the morning, I set the second one at 10, at 12 it fell by 50%, and after 13 ... it crawled up, pouted and ... waited for me until 19 o'clock

By the way, in the night - there were lumps, and in the daytime - no. Products are all from one pack, so to speak

[Zest!]

Zest! I cut the cake still lukewarm, I really wanted to see what happened. Now that it had completely cooled down, my sister ran to me, tried it, said that she was fine, but I still smell, not so strong, but still there. In general, the harvester is already grinding the yolks with sugar for the next batch. Here, I think, how much yeast to add? Is% 0 g enough? And watch out for the dough, do not rely on time.

Yes, girls, I'm very happy for all of you, well done. But I can see nothing and will not work. So my Easter cakes did not rise. I was busy with Seven at Tra, and they decided to arrange a boycott. I sit and want to roar. It's a shame. I have been baking bread for several years, and have never let it down. I don't know what I did wrong. They sat with me, sat, but never got up. I turned on the oven, I don't know what happens? The dough is very tasty, just like in childhood. Probably still put in a little yeast. But 16 grams, as written.And I took dry yeast, that's 16-20 grams. These are the pies

[lobacheva]

lobacheva, in general, what have not risen? maybe it is worth adding yeast, kneading and distance? if not raised at all, then the stove is not worth it ..

[Zest!]

Zest! I cut the cake still lukewarm, I really wanted to see what happened. Now that it had completely cooled down, my sister ran to me, tried it, said that she was fine, but I still smell, not so strong, but still there. In general, the harvester is already grinding the yolks with sugar for the next batch. Here, I think, how much yeast to add? Is% 0 g enough? And watch out for the dough, do not rely on time.

Decrease by 1/3 of what it was. I hope that it will be just right

[Zest]

Zest, well, how does it taste? I want to know what the accelerated technology affects and how much less yeast to put

But 16 grams, as written. These are the pies

So the dry ones could both ferment and die (((They are not designed for a long dough.

[Zest!]

Zest! You can't just scare us away from such a recipe. I really liked the crumb structure of these cakes, this is exactly what I dreamed of, so I will still fight to the end! I had a 100 gram pack of yeast, 60 I used. Doing with the remaining 40 grams will not be enough?

[Zest !!!]

Zest !!!I could not resist and cut the smallest one .... GREAT Kulichik ... no matter what .... and after all, he fell rapidly and ran away and rubbed the lumps through a sieve ... THANKS !!! No wonder you tried and worried about all of us ... And my yeast is in no way connected with yours, but still .... a rod !!!

Yes, girls, I'm very happy for all of you, well done. But I can see nothing and will not work. So my Easter cakes did not rise. I was busy with Seven at Tra, and they decided to arrange a boycott. I sit and want to roar. It's a shame. I have been baking bread for several years, and have never let it down. I don't know what I did wrong. They sat with me, sat, but never got up. I turned on the oven, I don't know what happens? The dough is very tasty, just like in childhood. Probably still put in a little yeast. But 16 grams, as written. These are the pies

It seems to me all the same dry yeast is not enough, logically if 1: 3, then 20 grams was needed. In general, I try to do all the baked goods in the oven on the living, they are somehow more familiar. Although I make the dough for pies with kneading in HP from dry ones, it always turns out.
Maybe all the same yeast is not very good for you. Don't be upset, everyone has had this ...

Zest, or you can soak the raisins in cognac with citrus zest - there will be no surplus

Zest, but you can soak raisins in cognac with citrus zest - there will be no surplus

I'm not a Zest, but I've already soaked it today. This will only make the taste more beautiful.

Zest, but you can soak raisins in cognac with citrus zest - there will be no surplus

You can soak that in cognac ... this raisin - such a drunkard - sucked in 250 ml of brandy for 400 g of raisins and did not oyk Then she squeezed it out with her hand and mixed it in flour.
But the zest can and kill the smell of dough. Too much is not very good either.

Last year I added cognac and zest to the dough (the recipe was different). Delicious. Maybe add a little zest to the raisins

If those who were going to do with dry yeast carefully read Temka from the beginning, they might have noticed what I and Shurshun did with dry yeast, and I did it twice! (the second time I deliberately did it with dry ones). Dough for 11g. dry yeast rose, but not as quickly and actively as desired, although the taste in the end was beyond praise. The second time I took 14g. though I don’t remember the intricacies of the test, but it also worked. I always use Lvovskie yeast in 100g. sachets. The other day I bought a vaunted Fermipan (litter, which was distracted from the main topic), and so, Lviv is better, now I have to dispose of half a kilo somehow. On Wednesday, I made Panettone from Michelle with cooking, so to speak, a test of the pen with live yeast, the yeast turned out to be mad, dough in 20 minutes. was already hoo !, in 5 years.in a saucepan, the dough from 3 glasses of flour rose to the brim in 2 hours, and the dough in the molds crawled out over the edge in an hour, while I put it even less than 1/3, the yeast "Lviv Formula 42" , until I tasted better than this cake, for which many thanks again to the author of the recipe. Panettone didn’t try it, it’s worth it, it insists for Easter, although there is a slight alcoholic smell, but it is very subtle and pleasant, I don’t even know the dough smells or raisins (I soaked it in pastry cognac beforehand). So why am I writing all this, I can put two separate doughs, one on dry, the second on live, and then try different versions of the dough, maybe even mix some part ... I want to make a double portion.

A hypothetical situation, if I decide to play it safe and put 40 g per 1 kg of flour, and the yeast turns out to be non-thermonuclear, what does this threaten me, except for the fermentation of the dough until the "second coming" and the same rise in the dough?

PS Began to check the temperature in the oven (the stove is completely new - I even bought it so that I could bake beautiful cakes, and the gas one baked unevenly) using an ordinary room thermometer (which is in the form of a house) - the temperature is 28-29 degrees in light bulb mode. ...

Hypothetically, if the yeast is non-thermonuclear, then the dough will approach more slowly and it should not be allowed to stand still, so that they have enough strength for all other rises. Well, if the temperature is stable all night, then it is normal, and if it warms up more, then it is undesirable.

And thermonuclear or not, you will see in the first hour of the rise of the dough. If they are normal, then they will approach slowly and evenly, and if they are rabid, they will rise very quickly and a lot.

And if they are somehow pre-tested for thermonuclearity? Or will the usual mixing with milk and sugar just show their vitality?
Sorry if I ask stupid questions, but I treat any kind of "mushroom kingdom" with some caution Probably from lack of sufficient knowledge

Milk and sugar will be shown only alive or not.
Well, you rub the golden mean, put 50g. If the yeast is normal, then the dough will take a little longer. It seems to me 40g. not enough if the yeast is ordinary.

On my crazy 60 grams, it increased 3 times in the first hour, well, very quickly.

Well, that's my turn to report back.
Almost everything is like everyone else. And Kryvyi Rih yeast and lumps (but after proofing the dough disappeared). The dough, awesomely pleasant, tender, soft ...
When baked, there was such a scent!
My daughter begged for a little Easter cake, and my husband and I tried a piece. Delicious dough! Somewhere very far away gives off a yeast smell, but that's if you find fault. But we will not find fault and we will not buy Kryvyi Rih Lux either. Come on eat them yourself!
Actually, I'm incredibly proud of myself. I bake for the first time and it is so successful right away!
And I have a question about the design: where are these films sold, which some wrap around the beads? I was looking at the market, but the sellers looked at me as abnormal, like, they themselves do not know what they want And I want the same!

Zest! LOW KNOWLEDGE TO YOU AND GOD'S BLESSING for your work and patience!

If only someone showed a photo of these cakes in a section ...

Please, here's the structure:

And here is the finished cake 450 grams .:


I cut it while still warm, so that in a day when it is infused, the structure will be more beautiful and a little denser.

Oh, deFFchonki, how everyone is trying !!! Such a stir !!!! Class !!!
Today I made a dough from the morning, at 12:00 I rushed to the doctor's office, came about three ... and just went nuts !!! ... Opara began to fall off even before my arrival ... I'm from the "ship to the ball", let's "rustle" sooner rather than later, so as not to ruin everything in the bud ... Pfff ... it seems to have happened! The son took the cake to his grandmother and grandfather (tomorrow they are leaving in the morning), after 10 minutes the call - SEND THE KULICH RECIPE !!! They are just ecstatic with the taste! I am glad and satisfied!

If anyone is interested, then here 🔗 you can read about the Kryvyi Rih yeast ... What, what and how ...

But I honestly decided to repeat this cake this year .. but while I was getting ready, I was drawn to experiments. In short, I put the dough on sourdough, and decided not to put the butter yet ... I'll put it later .. and not all the eggs, half of them are yolks. In short, all that remains of the recipe is the main idea and the ratio of products ... I will tell you about the results not earlier than Sunday, I hope I don’t fall face down in the dirt

If anyone is interested, then here you can read about the Kryvyi Rih yeast ... What, what and how ...

About ordinary Kryvyi Rih and lux is here 🔗

[About lumps]

Doing experiments
I put a portion of the dough, with some changes, yeast pre. activated, (described below), added 10 grams of gluten to the flour for dough, that is, for 500 grams of flour, +3 grams of mella at your own peril and risk
So far, everything is going well, we part at 26 C. 2 hours increased by 50%.

I don't know what I did wrong. They sat with me, sat, but never got up. I turned on the oven, I don't know what happens? The dough is very tasty, just like in childhood. Probably still put in a little yeast. But 16 grams, as written. These are the pies

And at least you would tell what you did, maybe the milk was too warm and that's it

About lumps.
And try, those who will still bake, the following tricks (although they are well known to everyone, but in the recipe it is suggested to do it differently with yeast). Take the prescribed norm of yeast, crumble it into a bowl, sprinkle sugar from the prescribed measured norm and remember this matter with a spoon. Pour in warmed milk, warm to dip your finger into it and feel comfortable. Stir a little, cover with foil and leave for 5 minutes, after 5 minutes you can shake the contents of the bowl again with a spoon, and when the foam rises, pour the yeast into the flour, knead the dough. If you have a yeast-based foam, then everything will be fine with the dough.
BUT! and most importantly, in this case, there should definitely not be any lumps!

Damn the problem is that I decided to bake all the same again .. And in my center I only sell Kryvyi Rig or Lviv dry ones .. And what should I do? (
P. s. so I already hear my mother's discontent: but I told pregnant women you can’t bake: '(And figs you will explain that it’s not guilty yayaya

well, I baked a pregnant woman twice several times - troubles are all about signs

Krosh-good morning to you, I baked this cake dry yeast Saf-moment which in bags of 11 grams, ya 500 grams of flour took 20 grams of dry. The cake came out wonderful, only on this yeast, does the dough rise, decay more slowly? than conventional compressed yeast.

Hooray! Thanks to the most detailed photographs of Raisin, I mastered this cake! I did everything exactly according to the pictures. I deflated it at night in the oven with a light bulb in the bowl of the airfryer - that's what I need it for! Now it remains only to decorate and that's it !!!
Plus sign from me to the author!


I did everything according to the recipe and with fresh yeast. I put it at 9 o'clock in the evening and, in principle, at 3 o'clock in the morning it was already possible to add the second part of the flour easily! Perlo is really by leaps and bounds!
But I decided to follow the instructions completely and as a result, the second part of the flour intervened at 6 in the morning. As a result, now I have already received ready-made scenes. But since this quantity is not enough for me, I have now put in the second portion. Only 2.5 hours have passed, and the dough is already almost as high as at night! This time I want to try not to stand it for so long, but to mix in the rest of the flour earlier! The only thing is that I don’t know how much and how to put the dough into a paper mold so that there is no ugly overhang, as it happened on one of the cakes.
The dough was laid out in 2/3 on the form. That is, not reaching 1/3 of the edge of the form.

Sofim! you can put it for the night today), I'm also going to put dough in the evening),
A highlight, and a little sour milk can be used (good homemade milk, but it has begun to turn sour), will not affect the taste of the cake ???

Well, I kneaded my dough and set it to fit. I kneaded it with my hands. The dough was kneaded well, though I had to add a little flour.But, I was greatly upset by the lumps in the dough, I was hoping that they would dissolve. Girls who have already tried their ready-made pasochki, do they feel in the finished product?

Dont be upset! For example, I don't taste it, although there were such lumps in the dough too! So I think you will not feel it either.

Dear Zest !!! Thank you very much for the recipe! Of course, it was not without problems - there were lumps, and the dough stood in the oven with a light bulb while I was not at home (I came, opened the oven and "was stunned" - the temperature was not less than 40 degrees). And in general it was not clear - either she rose and fell out, or did not intend to rise at all ... The lumps after kneading the dough did not disperse, they were like pebbles. I had to get it out with handles. But when my Easter cakes were baked, I realized that it was not in vain that I got up at 5 o'clock, "fought with lumps", etc., etc. A husband who does not eat anything like that in the evening (afraid of heartburn), as they say - " I almost ate it with my hands. " And he admired for a very long time, although usually you can't wait very much - completely spoiled by goodies. By the way, this is my first experience with a sponge dough. Tonight I will play the second game, I hope everything will work out again! Thanks again !!!

Yesterday I baked 2 pies from a third of the products. Kneading HP, the dough stood in the switched off HP, and then in the refrigerator while I came home from work. Centuries-old yeast pressed from the freezer, scraped the leftovers from the paper. No lumps or other oddities. Flour Kievmlin. A little bit at one of the pastries the roof cracked, but this is my bochina - it didn’t stand before baking, shoved it into the oven early. baked at 170-160 * with steam for 10 minutes, electr. oven burning, top. and lower. heat.
In general, according to this recipe, the roof is always perfect.

By the way, girls, whose top burns early in the cakes, is a cool thing to wrap the bakers' uniforms. paper, how to build up in height. Yesterday I baked panettone, I was afraid that it would get out of the mold with a mushroom, I added another 10 cm "pipe" on top. The top turned out to be lightish, 10 minutes before the end of baking, I removed the "pipe" and browned the top as I wanted.
By the way, I baked these Easter cakes both on completely settled dough and on "under-settled". Perfect results every time!
And as for yeast, it seems that before Easter many counterfeits are thrown out on the market, you probably need to store them in advance.

I am attracted to this recipe by the fact that you can plunge almost all the products into the dough at once and calmly go to bed or to work and not dance the day around Easter cakes, like my mother. There is no time to follow the dough, even if it is specifically fallen, it still turns out gorgeous! I take a bigger pan and that's it!

Hi everyone. So I decided to report on my cooking. In short, I remind you of the beginning of the epic: I put the dough at seven in the morning on dry yeast. Everything would be fine, but some lumps formed that did not want to disperse in any way. For lack of time, I left everything as it is, tobish with lumps. I flew in from work at 13.00, and my dough is standing, and does not think to get up. Of course, I was upset, but I still expected the best. But the best never came and for an hour at 17-17.30 I added all the other ingredients and put the dough. In the process, I noticed that the dough was still playing, because it was such a loose consistency. Here. The dough stood at me, stood and did not rise. Rather, it rose, but only once and a half, and there was no smell of yeast, alcohol and other alcohol. The dough smelled very nice and tasted like a fairy tale. So, it stayed with me for 2-2.5 hours and I decided not to wait for the grace from nature anymore and arranged it in forms. In the form, it also rose one and a half times and I turned on the oven. It was then that the most "beautiful" began. They began to rise, though little by little, and began to tear roofs. But you know, they were torn apart so beautifully, as if the roses were blooming, if only a word. There was no more strength to take a picture. They baked very well, although the dough is heavy, but not raw. As a result, at 12.00 they were already decorated. There was no way to cut and try. But we tried it this morning.The taste is excellent, childhood reminds me, the inside is not raw, in short, my torment was not in vain. I wanted to redo it, but it turned out that everything is fine. Not airy, of course, but I think it should be so. But at first I wanted to throw everything out, but I felt so sorry, after all, this is EASTER, which means a saint. The best part is that there is no yeast smell. And in the absence of cognac, she soaked raisins in tea with bergamot. And the dough inside is so slightly brown, not as light as in the photo. I don't know why, maybe from raisins. In short, thank you all very much for your support. In the evening I'll take a picture and be sure to post a photo. These are the cakes.

Well, with a start! The main thing is that it is delicious! Although, if the dough fermented normally, then the roof would not have torn! And I soak candied fruits in fortified wine, roofing felts Madera, or something else, I forget the name)))

: flowers: Girls report! I endured until the morning, tried Easter - not sour !! Normal, delicious Easter. It turned out not very rich, but too perforated, but this is already yeast. The main thing is you can eat, so I rest - I will not bake a new batch :)
THANK YOU all a lot!

Raisin, thank you very much for the recipe, We have never had such a miracle in aroma and taste. I baked on Thursday for the first time and immediately on the way out. Colleagues at work have ordered. So in the afternoon, in the office where there were ready-made cakes, it smelled so much that people just went there to breathe. One of the packs will go to Norway today. So they will thank you there too. I wonder how many times you can press the THANKS button? There is a desire to do this incredible number of times.

[Zest]

Well then, and I will report back. Maybe my experiments will help someone. Who does not remember, my first dough for a full portion last night went crazy and in the finished cakes you could smell and taste like a mash. Today, however, not yet cut, it seems they already smell normal. But, in order not to risk it, I decided to put the second portion and added only 42 grams of yeast to it (the Lvovskys have such a packet). For 6.5 hours, the dough fermented and wanted to start falling (dents began to appear on the surface). Having read that this is IT, I immediately began to knead the dough. In general, it turned out excellent Easter cakes, only the dough before the raisins and already in the tins with raisins it thawed a little longer - almost two hours each, but it came up great. I haven't tried Easter cakes, I want to leave them until Sunday, but the dough has no sour taste and the smell is awesome. Zest, thanks a lot!
So 42 grams of current yeast quietly raised such an amount of baking.

Tell me, please, did you have to pour flour into the dough so that it would not stick to your hands? I kneaded well and for a very long time, but it still stuck .. Wait, I put it on the bottle, maybe it’s not too late to pull it out and add some flour?

I didn't add it. After proving, when raisins were mixed, it stuck much less, calmly divided into portions.

The dough cannot directly not stick at all, but it should not be such that it is impossible to peel off from it, but, as it were, it should peel off easily from the walls of the bowl. If it sticks to the bowl, I think you can knead it, only without flour.

I baked these cakes 2 times in 2 days. I think now I'll try Paraskin or something else, but it made me try THIS .... tonight I will put it for the third time .. I don't want anything else, they don't look for good and good
May God grant you and your hands health, Lena

[Zest]

Zest
Helen, ran in for a minute, with the first report. I also have Lux yeast, only St. Petersburg. When kneading the dough, there was no lumpiness, I thought that this was due to sugar, I had sugar, in which GOST was written on the pack. Well, I didn't calm down about the yeast, I decided to check it and in parallel put the dough just on milk + yeast + flour, without sugar - there are no lumps. It appears yeast is not to blame E. 50g of yeast raised the dough in Myasoedovskiy in 3 hours 10 minutes. There was a wonderful smell. An alcoholic smell appeared during kneading in HP, but it is not sharp, but very tasty. The dough rose in 1 hour and 50 minutes. Now I'm going to crush and put in the raisins.Girls, pay attention to your sugar.

[rinishek]

rinishek
Responsibility, so to speak, for the fate of the cakes of Internet users who believe in Zest

Raisin!
Thanks a lot for good a greatrecipe.
I bake the second year according to your recipe and two more options.
This year I baked on Lviv pressed ones, I did not observe any lumps, but the fact that the yeast was doing everything faster than last year is a fact!
I would have thought that last year we had already turned off the heating for Easter and the temperature in the apartment was lower, but now it's just Africa!
In a word: thank you very much, the Easter cakes (pasochki) were excellent.

Yesterday I baked 6 pieces. Three are gone - they've been smashed. Not dry. Then I anointed the hot ones with butter on top and covered them with a towel to cool.
Girls, has anyone tried to bake cakes in self-made foil forms ???

Gdalinka, thanks - only I mean in front of the oven.
Silena, won't it be dry or something?

I also mean in front of the oven. If I bake the second batch and the oven is already hot, I spray it with water. If you smear it with an egg before baking, then they are "slippery" and the fudge "slips out"

[Gdalinka]

Gdalinka your Easter cake can just go to the exhibition. I've put oiled tracing paper on the bottom. She stuck to the cake.
Girls, tell me it is necessary to shoot or so let them stand. If you leave it, will the bottom of the cake not get damp?

I have stainless steel molds, I cut out the bottom and a tube from parchment and after baking, when they cool down a little, I take out all the parchment. After completely cool down I decorate with fondant. And then, since I baked on Thursday, I wrap the leg in plastic wrap up to the white cap. They then do not stale for a long time and ripen well. Just need to cool down completely.

[Zest]

Hello to all Hostesses and God help you! I barely have time to reread everything here. Last year I baked according to this recipe, so I didn't look for anything else in this, I immediately decided to bake Myasoedovsky!
Now I will report ... Yeast - Kryvyi Rih, I began to buy them after last year's Easter, I liked them, only on them I bake bread, I used to buy Lvov ones. I set the dough at 24-00, not even having time to go to sleep, at 1-30, she had already grown 3 times, set the alarm clock at 3-00, when she got up, she was already at the edge of the pan ... After a little thought, I slightly shook the saucepan and the dough were safely somewhat "blown away", I set the alarm clock for another hour - again the same story, I decided to shake it up again and go back to bed for an hour. In short, at 5 in the morning the dough itself had already begun to fall and I started to knead. Immediately I will make a reservation that I started the dough for 2 kg of flour, and in the absence of Kenwood, I was going to knead with handles, and here was my main mistake ... It would be better if I kneaded and baked for two days than was too lazy and started 2 portions at once! I began to knead at 5-15, at 6-30 my husband and children got up, I was foaming at my mouth, all in soap, with a healthy blush on my cheeks, angry and exhausted, I continued to knead the dough that was in no way amenable ... My husband tried to joke, I threatening that I would leave now together with the dough bowl into the hall, she asked me not to "touch" me. After another half hour of torment, I asked him to knead a little in order to drink at least a cup of coffee. In short, girls, what can I tell you, he finally understood why I wanted Kenwood so passionately after last year's Easter !!! And it looks like I have a hope of getting it!
I still did not knead the dough as it should, although in general I "beat" it for 2.5 hours ... It began to come up right in front of my eyes, as soon as I crawled away from the pan. In addition to raisins, I also added candied peels from orange peels, we love them very much in Easter cakes, 250-300 grams, immediately cut them into shapes, it came up, of course, not so quickly, but they looked pretty, none of them cracked the roof. The only thing is that, for the first time I used paper forms, and not in all counted up with the amount of dough, some did not grow to the edge. I can't say anything about the taste yet, I'm waiting for it to cool down, I'll choose the ugliest one and try.I will decorate in the evening, a five-year-old child asked to wait for her, went into the garden with the words "Mommy, I'm so sorry for you!", Promised to help! Like this! So I'll post photos of finished Easter cakes to show off later!
BUT Zest our dear, another portion of THANKS !!!!!

Today I baked pies! Super! light, airy, as I like !! For the first time, I was worried, but nothing happened))
Zest, thank you so much for the kindred recipe)) He probably warmed and inspired with his name, since I'm from Odessa))
And if you increase the amount of sugar, will it affect its structure and airiness? I almost didn't have enough sugar .... I love very sweet