Page 55 - Book-TradiAliCulture-Belgium
P. 55

STEP 7 : Take a rectangular plate and cover it with baking paper. Then pour the mixture and
               place it in the fridge for 12 hours























               STEP 8 : After 12h break time, cut 20 equal parts into the texture and form small balls

























               STEP 9 : Immerse the balls in the egg yolks and then in the breadcrumbs



























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