125 g of raspberry puree
12 g of glucose
12 g of sugar
2 g of pectin
For the raspberry caramel:
50 g of sugar
20 g butter
70 g whole liquid cream
30 g of raspberry puree
1 pinch of salt flower
Preparation
Step 1: Cookie dough
Mix the butter and the batter. Add egg, then flour and yeast.
Lightly color the dough, film and let rest for 1 hour cool.
Step 2: Cooking
Shape some dough balls and arrange them on a plate.
Bake for 8 min at 170°C, add the raspberries, then bake for 7 min.
Let it cool down completely.
Advertisement:
Thanks for your SHARES!
An Ingenious Overnight Oven Cleaning Method
Streuseltaler just like the one from the bakery, only 10 times better, incredibly delicious!
Ham and Cheese Crescent Rolls
Amaretti and Apple Tart
I Walked up to My Groom at the Altar – All of a Sudden, a Woman in White Dress Appeared behind His Back
Chocolate Brownies with Cocoa
Quick Tiramisu Cups
Single Dad Helps Older Woman Mow Her Lawn, Soon Gets a Call from Her Lawyer — Story of the Day
Low Carb Baked Big Mac Rice Paper Roll
