Zhenya 80
Girls, everyone a huge HELLO !!!!! For a long time I did not go to my favorite Bread Maker, the work drove it ... The other day I wrote down the recipe for savoyardi, saw Anna Olson on the Food Network channel, finally caught fire to try tiramisu.

Needed: 60 gr. flour, 5 tbsp. l. cornstarch, 3 eggs at room temperature, 6 tbsp. l. + 3 tbsp. l. Sahara.

Sift flour and starch. Separate the whites from the yolks. Beat the whites, gradually (as the mixer speed increases) add 6 tbsp. l. Sahara. Beat until firm peaks. Beat the yolks with 3 tbsp. l. sugar (add sugar immediately). Check the density of the whipped yolks with a "figure eight" (raise the whisk and draw a "eight", the contour of the figure is clearly visible, then beat correctly, if the mass spreads, continue to beat. Combine the whites and yolks in one step (you can remove the whisk from the mixer). mass flour with starch and mix thoroughly with a spatula. Put the dough in a pastry bag with a round nozzle. Squeeze out on the parchment like "fingers." The distance between the sticks is 1.5-2 cm, they will spread out a little and fall off, it's not scary. Bake at t 200 From 8-10 minutes until golden brown. After baking, do not remove the parchment. Allow it to cool completely. When it cools, they will rise from the edges of the parchment. That's all. The process did not work, the camera was dead. It seems that I wrote everything down. I would be glad, if it is useful to someone.)))))

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