Sweet sabbacus
By VicentaLakin
the papaya is a well-known “breed fruit” and its nutrients are also very effective. it's all available online, so i don't paste and copy. what we're going to do today is a classic pastry -- sabah. sabayon, also known as “sabaron” or “shabaron”, is a traditional italian dessert. the traditional sabayon, which blends thick and smooth egg paste with alcohol, then pours it on fresh fruit during the season, and then bakes it, so that the fragrance of wine and fruit can be combined. in that case, you can see that this snack is for eggs, sweet wine, fruit. so, though famous, it's actually very simple. you'll have a delicious snack in 20 minutes from the prep to the entrance
Steps for Sweet sabbacus
1
Prepare all kinds of material (bananas are not recommended in the diagram). It'll be dark after the roast
2
Combining yolk with sugar
3
(a) Heated insulation and heated mixing until the sugar is fully dissolved and the yolk becomes dense yolk
4
A little milk or light cream is added, depending on the density of the yolk
5
Join the berry, evenly mixed
6
The last and best yolk density is shown。
7
The oven preheats 220 degrees. Cucumbers are cut open, seeds go
8
Dig a little ball out of a fruit spoon and put it in a roasted bowl
9
(b) Sprayed yolk
10
After the preheater, the bowl is delivered into the oven, the middle layer, the upper and lower fire, 210 degrees, the roasting for about 10 minutes, to the microcoagulation of the yolk and the yellow surface。Sweet sabbacus Make Tips
1. For the fruit selection, it is recommended to choose sweet and sour varieties, and avoid those that release too much water. I also used bananas this time, but I feel papaya tastes better. Also, bananas turn black after baking and do not look photogenic;
2. Baileys can be substituted with rum or other fruit wines; if you do not like the taste of alcohol, you can reduce the amount appropriately. If you really can't stand it, try lemon juice, though the flavor will be slightly inferior;
3. When heating over a water bath, be careful not to cook the egg yolks;
4. The consistency of the finished yolk mixture should be roughly similar to the thickness of the custard base used for making ice cream; when you run a finger through the mixture on the spatula, the trail should not disappear;
5. The amount of yolk mixture is up to your preference. I prefer a stronger fruit flavor, so I used less of the mixture. If you prefer more yolk mixture, increase the amount of egg yolks in the recipe appropriately, and of course, increase the amount of sugar as well;
6. Finally, the baking time is best determined according to your preference. At this time and temperature, the yolk mixture is basically not set, just very thick. I like the egg mixture to be slightly set, so I baked it for 15 minutes.