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All groups → All semi-finished products → Baked semi-finished products → Air semi-finished products → No. 027 Airy nut → Recipe number 2 (!) → Home

Homemade recipe No. 027 Airy nut Recipe number 2 (!)

No. 027 Airy nut Recipe number 2 (!)
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	150.07	476.68	97.03	530.16
Raw egg white	129.15	410.23	83.51	456.25
Roasted kernels	91.75	291.42	59.32	324.12
Flour, premium	28.57	90.74	18.47	100.92
Vanilla powder	0.74	2.34	0.48	2.60
Total	400.28	1271.41	258.81	1414.04
Output

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Description: ** Characteristics of a semi-finished product. ** Round shape, etc. The structure is porous, airy, lingering, beige.
Manual:
** Preparation of the dough. ** Chopped roasted nuts are mixed with flour and 80% granulated sugar as prescribed in the recipe.
Egg whites, previously kept for 12-14 hours at a temperature not exceeding 40 ℃, are beaten. At the end of the whisk, add the remaining granulated sugar mixed with vanilla powder. Then the protein mass is gently mixed with a mixture of nuts, flour and sugar.
** Shaping. ** The prepared mass is poured onto sheets pre-covered with paper. To give the semi-finished product a round or other shape, a stencil frame is laid on the sheet.
** Baking. ** Baking time 70 minutes at a temperature of 150-160 ℃. The baked cakes are cooled and allowed to stand for 12-24 hours at a temperature of 15-20 ℃, then removed from the paper.

Homemade recipe No. 027 Airy nut Recipe number 2 (!)

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