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Homemade recipe No. 027 Airy nut basic recipe
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.
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Recipe on No. 027 Airy nut contained in handbooks:
calculations, forms, documents:
- Consolidated recipe No. 027 Airy nut
- Technological map No. 027 Airy nut
- Energy value No. 027 Airy nut
- Mass fraction of sugar and fat No. 027 Airy nut
- Nutritional value No. 027 Airy nut
- Constructor ganache No. 027 Airy nut
- The cost of raw materials for No. 027 Airy nut
- Homemade recipe No. 027 Airy nut
- Technology instruction No. 027 Airy nut
- Recipe No. 027 Airy nut
- Technical and technological map No. 027 Airy nut