"Snowflake" powdered sugar dispenser – kitchen appliance

Insert powdered sugar, twist, enjoy!

Do you also find it annoying when your powdered sugar gets damp and clumps together due to the steam from the Schmarrn? Here's the solution: You can crush big powdered sugar clots with the two parts of the dispenser. 

When designing it, I made sure that it would be easy to clean, too.

Print instructions and maintenance

The Snowflake works fine printed with PLA, 0.2 mm layer height. You can decrease this to have smoother surfaces which make it easier to clean. It won't be dishwasher safe though. Also I don't know how healthy it is to use 3D printed parts for dishes. That's up to you. After use just rinse it with runnig water, this worked good so far. 

Kaiserschmarrn recipe for two grown ups and two kids 

If you need something to test it out, here you go. This was the first meal I learned to cook, so I've optimized this recipe for ver 30 years by now. Let me know what you think of it!

Necessary ingredients

• 6 eggs

• 1/4 l milk

• 1/4 kg flour

• 120 g granulated sugar

• pinch of salt

• 50 g butter for frying

• powdered sugar

Optional ingredients

• rum (optional)

• vanilla (optional)

• lemon cest (optional)

• raisins (optional)

Side dishes

• apple sauce and/or stewed plums as side dishes (optional)

Kitchenware

• two bowls

• kitchen scale

• mixer

• fring pan (Teflon-coated or stainless steel)

• spatula

This is how it's done

1. Separate the egg whites from the yolks, the whites go into a smaller bowl, the yolks into a bigger one.
   

2. Use a mixer to whip the egg whites until you could twist the bowl upside down and it would still stay inside (you don't have to try). This takes around 5 minutes, be patient – this makes the Schmarrn fluffy. Set this bowl with the beaten egg whites aside.
   

3. Add the other ingredients to the bowl with the yolks. Add milk, flour, granulated sugar and the pinch of salt (just as much as fits between your thumb and your index finger). Start with the milk, it prevents the flour and the granulated sugar to stick to the walls.
   

4. If you have them at home, you can also add some or all of the optional ingredients.
   

5. Mix the ingredients with a mixer until they form a homogeneous mass and there are no more lumps in the dough.
   

6. Use a spatula (silicone works best if you have it) to carefully fold in the beaten egg whites. Do not use a mixer to stir them in, as this will destroy the bubbles and thus the fluffiness. When everything's the same color you're good to go
   

7. Take a good amount of butter (around 50 g) and melt it in a frying pan. Use maximum heat for the start and as soon as its molten pour the batter into the pan. Be careful not to burn the butter!

8. After about a minute, start loosening the batter from the bottom and flipping it over. I make rough quarters, as this is the easiest way. It's quite a messy business at first, but it's important because the high heat causes everything to burn quite quickly. Do this until everything is baked together.
   

9. Reduce the heat to very low. You should be able to let it sit on the stove for 10-15 minutes without stirring (though you still can when you happen to pass by). Put a lid on the pan. This causes the Schmarrn to lose its doughy consistency. Again: Be patient. When you lift the lid to check that everything is alright, be careful that the condensation doesn't drip into the Schmarrn.

10. If you like it crispy on the outside, you can increase the heat again without the lid for a few minutes while stirring constantly.
    

11. Divide the Schmarrn onto 4 plates and use the Snowflake to sprinkle the powdered sugar on top. It tastes best with applesauce or stewed plums. Mahlzeit!

This text has been typed by a real human (me) and corrected and improved with the help of deepl.com.