Composition / ingredients
Step-by-step cooking
Step 1:
Mix butter, egg yolks, fructose, sour cream, baking soda slaked with vinegar and gradually adding flour to knead the elastic dough. Put the dough on greased with butter and sprinkled with breadcrumbs on cupcake molds (with small depressions inside). Bake for about 15-20 minutes, until golden brown at a temperature of 210 degrees. Get it out and let it cool.
Step 2:
Remove the zest from the lemon and squeeze out the juice. Put the zest in the milk and warm it up. Meanwhile, beat the yolks with fructose into a fluffy foam.Gradually add starch to the yolks. Pour the milk gently into the yolks, mix and put this mass on the fire again. Stir constantly! When the mass began to thicken, get the zest, pour in lemon juice, let it thicken. Leave the cream to cool.
Step 3:
When the cream cools down, fill the cupcakes, decorate as desired. I decorated it with lime zest.
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
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 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
- 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
- Egg yolks - 352 kcal/100g
- Baking soda - 0 kcal/100g
- Corn starch - 329 kcal/100g
- Fructose - 400 kcal/100g
