20.05.2020
6
Recipe information
Cooking:
1 hour 10 min.
Complexity:
Complicated
Calorie content:
167.55
Carbohydrates:
7.95
Fats:
13.36
Squirrels:
4.24
Water:
1.82
Ingredients
Title Value
1. Flour 1 Art.
2. Semolina 1 Art.
3. Baking powder 2 Tsp
4. Coconut flakes 1 Art.
5. Vanilla sugar 2 Tsp
6. Vegetable oil 1 Art.
7. Chicken egg 1 PC.
8. Kefir 1 Art.
9. Sugar 1 Art.
10. Almond 20 PC.
11. Sugar Syrup 1/2 Art.
12. Water Syrup 1/2 Art.
13. Lemon juice Syrup 2 art. l
Cooking

1. Stage

Put flour, semolina, sugar, coconut flakes in a container. There vanilla sugar, baking powder, mix well.

2. Stage

Pour kefir, vegetable oil. Beat the egg lightly with a fork. Pour the egg into the total mass. Mix everything thoroughly, the dough turns out medium density. Grease the mold with oil. Pour the dough, shake the shape so that the dough is evenly distributed.

3. Stage

Spread almonds evenly on top. Put in an oven preheated to 180 degrees. Bake for about 40 minutes.

4. Stage

Immediately proceed to the preparation of the syrup so that it has time to cool. Put sugar, water, lemon juice in a small saucepan. Bring to a boil, stirring all the time, boil for 3 minutes. Cool the finished syrup.

5. Stage

Cool the baked bambus a little, about 20 minutes. With a sharp knife, cut the bamboo into rectangles directly in the form, so that in the center of each piece was a nut. Pour the hot pie with cooled syrup using a spoon.

6. Stage

Cool the bambus completely. Be sure to store the bass in a bag so that it stays soft and crumbly longer.

7. Stage

Bon Appetit!!!