Specialists from the Krasnoyarsk branch of the Federal Center for Assessing the Safety and Quality of Agricultural Products gave advice on choosing ingredients for Easter dishes.
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It is noted that To make Easter cakes you need the right flourotherwise they will be dense, dull and quickly become stale. “Wheat flour with a high protein content (up to 14 g), premium or first grade, produced in accordance with GOST, is suitable for Easter cakes,” experts explain. — Choose a product in a paper bag rather than a plastic bag, where it is poorly stored and quickly becomes moldy. Fresh, high-quality flour has a wheaty aroma and crunch, while the smell of rancidity and mold is a sign of spoilage. Sift the flour twice to oxygenate it and get rid of lumps. To make a delicious cake, eggs, yeast, milk are first added to the flour, and then soft butter and sometimes cottage cheese. Knead the dough for 20-30 minutes, put dried fruits in it and leave in a warm place for a couple of hours so that it rises. After this, they put it in a mold, bake it in the oven and decorate the cooled Easter cakes.”
Eggs It is recommended to use high-quality, and dyes for them – natural. The color of the shell is not important, it must be clean, intact, without cracks, so that dangerous bacteria (salmonella, listeria) do not get inside, rough and matte, while glossy indicates staleness. Eggs should be stored for no more than 25 days at temperatures up to +20 degrees. Before use, be sure to wash them to get rid of microorganisms. The freshness of the egg is checked by lowering it into water – if it floats, it is spoiled. You can also shake it; a good egg does not make sounds.
“For the dough, goose and duck eggs, dry egg powder, which is obtained after pasteurization, filtration and drying, or liquid egg melange (a mixture of chicken white and yolk that has undergone homogenization, pasteurization and cooling) are suitable. To color eggs, you can buy special dyes in the store, but it is better to use natural ones – onion skins (terracotta color), hibiscus tea (blue tint), turmeric (yellow and golden), wine (burgundy), beets (pink), paprika (reddish tint), red cabbage (purple), spinach (light green), coffee (brown), as listed by specialists of the Krasnoyarsk branch of the CSC AIC. — To fix the color, you can add vinegar to the decoction with natural dye. Vegetable oil will add shine; they rub it on painted eggs.”
The main ingredient of Easter is cottage cheese. — should be with the highest fat content. This product has a creamy hue and creamy taste. A yellowish color indicates the presence of vegetable fats and dyes. “To prepare Easter, choose fresh cottage cheese. It is squeezed out so that there is no liquid, ingredients are added to taste, the pasta is formed and sent to the refrigerator for several hours. It must be consumed immediately because it cannot be stored for a long time, experts warn. — Cottage cheese is a perishable product and its quality deteriorates even in the refrigerator. It can be stored for about a week, and then it starts to spoil. It may contain mycotoxins, harmful microorganisms and mold, which are not destroyed by heat treatment and cause poisoning. Farmer’s cottage cheese is also not safe, since it does not always pass veterinary inspection.”
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