Specialists Roskoshestvo in advance of Easter conducted a study on the quality of 25 brands of flour, and gave recommendations for the production of the Easter foods: cakes, eggs and Easter.
Roskoshestvo tested flour 25 brands, but the quality eventually got of the three brands. This product is recommended to choose based on the priorities of the hostess. Of flour the pastry is soft and lush, but in a flour little of useful properties. A lot of them in flour first or second grade.
For gentle dough need proper butter and vegetable oil. The first is best stored in foil than parchment and the closer is its manufacturer to point of sale, the better.
Eggs used for Easter baking, and as a separate dish should be fresh, and the place of storage must be dry, clean, odor-free, because the egg absorbs unwanted odors like a sponge. Store them at a temperature of from zero to 20 degrees.
When choosing a store refined sunflower oil, should choose a bottle with him, standing in the depth of the shelf, because the oil deteriorates when exposed to light. His color should be light. If you use unrefined oil, it is not necessary to be afraid of sediment in it, it contains beneficial phospholipids.
As for the choice of cottage cheese for Easter, experts note that there are three groups of fat this product. They differ in their energy content: classic, fat and lean (nonfat). For cheese Easter choose typically the classic cheese 9%. In cheese packaging, there should be no damage and fading. The cheese in parchment or laminated packaging foil is stored a less – often no more than seven days. The short shelf life of the cheese is sold by weight – 36 hours.
Orthodox Christians this year celebrate Easter April 28.