FRENCH CUISINE :

INGREDIANTS:

EGGS :14 NO.

YOLK : 24NO.

SUGAR : 400 GM

FLOUR :300 GM

CORN FLOUR :300 GM

BUTTER :600 GM

EGG WHITE 24 NO.

SUGAR :200 GM

METHOD :

MIX THE FIRST THREE INGREDIANTS IN A MACHINE BOWL ,

AFTER ADD SECOND TWO INGREDIANTS

THEN ADD THE MELTED BUTTER

ATLAST ADD THE MERINGUE TO THE ABOVE INGREDIANTS

[WHEN ,ADDING MERINGUE MIX SLOWLY BY HAND OR MACHINE]

TIPS :

SALAMANDER IS USING FOR THE DISH

USUALLY , MIXTURE WILL PUTTING IN A SQUARE CONTAINER WITH A BASE OF BUTTER PAPER .

MIXTURE SHOULD PUT IN VERY LESS QUANTITY TO GET A THIN LAYER.

.

HOW TO USE :

ONCE, PUT THE MIXTURE IN THE CONTAINER ,PUT IN THE SALAMANDER, AFTER COMING GOLDEN BROWN COLOUR ,TAKE OUT AND PUT SOME MORE MIXTURE ON THE TOP AND AGAIN PUT IN THE SALAMANDER TO GET A THIN LAYER ,REPEAT THIS PROCEDURE TILL YOU GET REQUIRED THICK RESULT.

AFTER PUT IN FREEZER AND USE GETTING COLD.