Composition / ingredients
Cooking method
When preparing any baking, it is important to remember that the temperature of all ingredients should be at room temperature. The exception is proteins, which will be whipped into a steep foam. So separate the whites from the yolks in advance, leave the whites in the refrigerator, and expose the yolks so that they are not cold. Dishes for whipping proteins must be dry, as well as a whisk for a mixer - otherwise the proteins will not climb.
Add sugar to the yolks and whisk until a homogeneous emulsion. The mass should turn white and increase in volume. Add the sifted flour to the egg mixture in small portions. Turn on the oven to preheat to 180 degrees.
Add a pinch of salt and a dessert spoon of lemon juice to the protein. Whisk the whites to steep peaks. Put the whites into the egg mass and gently, using a spoon or silicone spatula, mix the dough.
The dough is ready. It remains to pour it into the mold, flatten and bake until pale ruddy (no more than 25 minutes).
Good luck in cooking!
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Chicken egg - 80 kcal/100g
