Slebutter egg yolk utilization
Ingredients for Slebutter egg yolk utilization
| Amount | Ingredient |
|---|---|
| 500 grams | Flour |
| 250 grams | Butter or margarine good |
| 125 grams | Sugar |
| 7 St | Yolk (of the macaroons are viell left) |
| 1 pc | Egg white, lightly beaten until foamy, possibly not enough of one, then second something |
| Coarse sugar for sprinkling |
Slebutter egg yolk utilization Directions
Produced from the first 4 ingredients, a dough-kneading. At least 2 hours, or even better overnight, refrigerate.
Approx. 1 hr before further processing to take back from the fridge. About 5 - 6 cm long shape, small finger-sized sausages, an S shape to a place with baking paper-lined plate. Possible to stand overnight, but at least 3-4 hours.
With the protein coat and stirred slightly foamy, sprinkle with coarse sugar. At about 170 degrees (hot air) about 8 minutes light brown.
