Classified dried apricots, washed. Eggs and sugar beat up on a water bath. Continuing to beat a lot of cool to room temperature and mix with dried apricots. Spat flour and mix again. Ready viol dough to live on the densely lubricated and floury pan or shape, oil and egg bake at 190-200 ° C for 25-35 minutes. 160 g flour 150 g sugar, 500 g dried apricots, 3 eggs, 1 egg for lubrication.
No comments:
Post a Comment