Irina Chadeeva and her magnificent desserts

Irina Chadeeva is a well-known culinary blogger in Russia and the author of books about baking. She places her simple and affordable recipes on the Internet under the nickname Chadeyka. If you follow the recommendations of the author, then the cooked desserts will please any housewife. In addition, the recipes of Irina Chadeeva are developed in accordance with GOST.

How Irina Chadeeva became a blogger

Chadeeva was educated at the Moscow Aviation Institute named after S. Ordzhonikidze. For several years she worked on television as a journalist. In 2006, Irina mastered blogging activities. It happened on the day when one of her virtual friends wanted to bake gingerbread cookies, but did not know which recipe is better to choose. Chadeika shared a detailed description of the preparation of this dessert on her LiveJournal blog. For a short time after this, many housewives began to use Irina Chadeeva's recipes. If they had questions, Chadeika immediately answered them. Thanks to this, after a short time, the blog became widely known.

In addition, Irina Chadeeva is the author of several cookbooks. Mistresses purchase them not only for their own use, but also as a gift to friends, relatives or acquaintances.

Books of Irina Chadeeva

In 2009, the first book of Chadeeva was published, entitled "Pies and something else …". The publication included the best baking recipes. In the book, Irina revealed culinary tricks and secrets, thanks to which you can cook wonderful dishes.

2011 was marked for Chadeeva with the release of a book entitled "Pies and something else … 2". A few months later, the following collection of recipes and recommendations was published, which was called “Miracle Baking” and had a children's focus.

In 2012, two more cookbooks saw the light: “Everything about Pies” and “Baking in accordance with GOST. The taste of our childhood! ” The first edition consisted of the best book recipes of 2009. But the second book gathered recommendations for the preparation of dishes of the Soviet era. These descriptions should be brought closer to modern conditions, which Irina Chadeeva was able to do. Recipes according to GOST allow you to return to childhood and provide an opportunity to experience the unearthly taste of desserts of that time.

After that, 3 more books were published:

• “Pirogovedenie - 60 holiday recipes” (2014).

• "Pirogovedenie for beginners" (2015).

• "Big Book. The Art of the Perfect Pie ”(2015).

The following is a detailed description of the preparation of some culinary masterpieces such as marshmallows, juices and Bird's milk cake. Recipes according to GOST from Irina Chadeeva will provide an unsurpassed result if the hostess strictly follows the given technologies.

Marshmallows: what ingredients are needed?

Required Products:

• egg white - 1 piece;

• apple puree - 250 grams;

• sugar - 725 grams;

• vanilla sugar - 15 grams;

• agar-agar - 8 grams;

• water - 160 grams;

• icing sugar.

How to cook marshmallows?

Irina Chadeeva recommends the following cooking process:

1. Pour agar-agar with the indicated amount of cold water and leave for 30-60 minutes. After put on the stove and bring to a boil. Thickener particles should completely dissolve. Without removing from the heat, add 475 grams of sugar. After boiling, continue to cook for five minutes. The mixture during cooking must be constantly mixed. The mass must be brought to a state where a thin thread will stretch behind the scapula raised from the syrup. After that, remove the container from the fire and leave it for a short time to cool the contents.

2. Take a large bowl. Put mashed potatoes in it. Add sugar (vanilla and remaining normal) and half the egg white. Beat the mixture with a mixer or blender. Introduce another half of the protein and mix at high speed until the mass becomes lush and thick.

   

3. Gently pour in hot (but not boiling) syrup, continuing to whisk constantly. Stir for several minutes until the mass in consistency resembles meringue.

4. Next, you need to act very quickly. Indeed, in products containing agar-agar, stabilization processes begin even at 40 ° C. It is necessary to transfer the resulting mass to a cornet with a nozzle and put the marshmallow on parchment. It will take a lot of space, because you get about 60 marshmallows.

5. Leave the marshmallows to solidify at room temperature. After 24 hours, the product stabilizes and its surface turns into a thin sugar crust. Next, sprinkle the marshmallows with powdered sugar and glue the halves in pairs. Their bases are quite sticky, so the product will set well.

   

If the hostess follows the recommendations and follows the specified proportions, the marshmallow will turn out to be tender and airy, Irina Chadeeva assures.

The author’s pastries are famous for their amazing taste. In order to make sure of this, you should prepare the juices, the recipe of which is given below.

Sochni: what ingredients are needed?

Necessary products for the test:

• flour - 210 grams;

• chicken egg - 1 piece;

• sugar - 50 grams;

• butter - 100 grams;

• baking powder - ¼ teaspoon;

• salt.

Essential products for filling:

• cottage cheese - 200 grams;

• sugar - 40 grams;

• flour - 30 grams;

• sour cream - 20 grams;

• chicken yolk - 1 piece.

How to cook juicy?

Cooking process:

1. First of all, you should prepare the filling. After all, she will need to insist that the sugar grains completely dissolve. To do this, put the cottage cheese, sugar, flour, sour cream and half an egg yolk in a bowl. This mass should be mixed well using a mixer or blender.

   

2. Mix the remaining half of the yolk with a tablespoon of warm water to prevent it from drying out. Leave for a while.

3. Put softened butter, egg, sugar and a pinch of salt, crushed to a powdery state in another container. Mix all these ingredients with a mixer or blender until the mass is homogeneous.

4. Add flour and baking powder and quickly knead the dough. Give it a lump shape.

5. Divide the prepared dough into fragments weighing 70 grams each. Each element needs to be shaped into a short sausage and rolled out, after sprinkling flour on the table. Spread 45 grams of toppings for each flat cake received. Cover the curd mass by folding the rolled dough in half. Part of the filling should remain uncovered.

6. Grease a baking sheet with butter or cover with parchment. Put the juices. Lubricate their surface, including the filling, with a mixture of yolk and water using a silicone brush.

7. Bake in an oven heated to 200 ° C for 25 minutes.

   

Ready-made juices are extremely tasty, and the filling is tender.

Irina Chadeeva's cakes are famous for the simplicity of recipes and the availability of products. The following describes the process for making such a dessert called Bird's Milk.

Bird's milk cake: what ingredients are needed?

Essential products for sponge cake:

• egg yolk - 3 pieces;

• flour - 60 grams;

• sugar - 60 grams.

Essential Products for Souffle:

• egg white - 2 pieces;

• butter - 200 grams;

• sugar - 300 grams;

• condensed milk - 100 grams;

• agar-agar - 4 grams;

• citric acid - ½ teaspoon;

• water - 100 milliliters.

Essential glaze products:

• butter - 35 grams;

• milk chocolate - 65 grams.

How to cook a bird's milk cake?

Cooking biscuit:

1. Beat egg yolks with sugar until light foam, add flour and mix well.

2. Grease a round baking dish with a diameter of 20 centimeters with oil or cover with parchment. Put the dough in it and put in the oven, heated to 180 ° C. Bake the cake for fifteen minutes.

3. Remove the finished biscuit from the oven and leave it in shape for five minutes. After put on the wire rack.

4. Wash the baking dish, wipe it dry and put the biscuit in it. Its porous side should be at the top.

The next step is preparing the souffle. This process should be carried out very quickly, because agar-agar begins to harden already at 40 ° C.

Cooking souffle:

1. Pour agar-agar into a small container and pour cold water on it. Leave on for 30-60 minutes.

2. In a different container, combine condensed milk and softened butter. Beat with a mixer or blender until creamy.

3. Put agar-agar on the stove and bring it to a boil without ceasing to stir. By consistency, the thickener should become jelly-like. After pour sugar and bring to a boil, stirring constantly. Continue cooking for two to three minutes over high heat.

4. Beat egg whites in a stable foam. Then add citric acid and continue to mix using a mixer until soft peaks appear.

5. Without ceasing to beat, gently pour the syrup in small portions. Continue mixing until the mass increases in volume and becomes thick.

6. Introduce the previously prepared oil cream into the mixture and mix well with a mixer at medium speed.

7. Put the mass on a biscuit, flatten and put in the refrigerator for two hours to freeze the souffle.

Glaze preparation:

1. Put butter and chocolate in a bowl and melt in a water bath, constantly stirring.

2. Pour the souffle and biscuit with the glaze and put in the refrigerator for one hour.

Cake "Bird's milk" is a classic dessert from childhood, especially if we cook it according to GOST. Irina Chadeeva advises not to deviate from the technologies and proportions given in the recipe.