INGREDIENTS:
35ml vegetable oil
40ml of milk
55g of all-use flour
4 egg yolks
4 egg whites
Lemon (juice)
45g of sugar
Honey
Impalpable sugar
METHOD:
1. In a bowl add vegetable oil, milk, flour and beat. Add the egg yolks and keep beating until everything is well combined.
2. In another bowl, add the egg whites and lemon (juice) and mix with an electric mixer. Slowly add the sugar and mix until nice and foamy.
3. Take part of the plain mix with a spatula and pour it into the yolk mixture and mix well.
4. Pour the egg yolk mixture onto the egg whites and mix with a spatula until all is well combined.
5. Transfer mixture to the pastry sleeve and begin pouring into the fountain covered with parchment paper to form the lines. Transfer to oven and bake at 160°C/320°F for 20 minutes.
6. Remove the crust from the skillet and transfer to the baking tray. Cover with clear film and let cool for 30 minutes.
7. After 30 minutes, cut the bark in half and spread the honey. Stretch each in half and divide into 3 parts.
8. Serve the rolls and decorate them with glass sugar.
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