Composition / ingredients
Step-by-step cooking
Step 1:
Separate the whites from the yolks.
Step 2:
Whisk the whites with a pinch of salt until stable peaks.
Step 3:
Beat the yolks with sugar, vanilla and water , melt the butter and cool slightly Pour the cooled butter into the yolks and beat Pour the flour into 3 doses, beating thoroughly each time Pour out half of the milk, beat thoroughly, then the remaining milk and beat again
Step 4:
Gently mix the proteins, moving from top to bottom.
Step 5:
Grease the mold with oil and sprinkle with flour (the mold must be ONE-PIECE!). Pour out the dough (the dough will turn out even thinner than pancakes). Put in the oven at 175C for 40 minutes- 1 hour 20 minutes. Someone will need less, someone more time, it all depends on the oven. Focus on the appearance: the top should be well browned, and the contents should waver very slightly. Cool completely. Sprinkle with powdered sugar and cut into portions.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- 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
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Water - 0 kcal/100g
- Vanillin - 288 kcal/100g
