Sea salt caramel kipper

Recipe Recommendations

• fine sugar 30g
• cold water 15g
• hot water 45G
• sea salt 2g
• eggs of 4
• vegetable oil 40g
• Sea salt caramel sauce 65g
• lemon juice a little

• sweetening
• roast
• an hour
• ordinary

Steps for Sea salt caramel kipper

1

making caramel sauce; 40 g white sugar into the pan, adding 15 grams of cool water, medium and small fire heating to a golden fire, and mixing of 45 g hot water and caramel, with 2 g sea salt, is sea salt caramel sauce

2

Protein and yolk are open in two basins

3

50g botanical oil and 65g caramel sauce pour into the bowl, evenly bulging with eggs

4

(a) sifting of 80g low-banded flour with a "z" font to dry powder

5

ADD FOUR YOLKS TO CONTINUE THE HOMOGENIZATION OF THE "Z" FONT

6

A preheat oven of 145 degrees with a few drops of lemon juice added to the protein and a third of white sugar added to fish eye bubbles with a low-speed electric omelet mix

7

One third of the sugar is added to the thick foam

8

Add the last remaining white sugar when it's strewn until the trail does not disappear

9

Finally, it becomes hard

10

A third of the protein is extracted with a razor, which is mixed into the yolk paste

11

(b) Falling into the remaining two thirds of the protein, continuing to be evenly mixed

12

(b) Falling into the mould and lifting the mold several times down

13

(b) Preheat oven "120 degrees upper, 150 degrees lower, 50 minutes longer and 25 minutes dryer with tin paper until the end

14

A few strokes of the mold after the oven is released and the dryer is removed through the detour

15

Completed Chart

16

Completed Chart

Sea salt caramel kipper Make Tips

Recipe Categories

• baking Recipes
• breakfast recipes