The coin Fernandes
By VicentaLakin
Fernant snow is called bricks, of course it's gold. It has always been thought that only twirling cakes like Twisting can have a market, and more solid cakes like marfin butter can only be consumed occasionally to satisfy their curiosity. God knows how Fernandine was suddenly raised and asked to get the mold back. It is difficult to judge the acceptance of Fernandino and to get the molds back so quickly that they can be put into the cold palace once they are used. So I decided to throw stones and ask for directions. It's a problem with molds. Isn't Fernanche a thin cake? With a short egg silhouette, it only fills up to the height of Finnan snow, and turns into round Finnan snow, of course。
Recipe Recommendations
- butter 25 grams
- fine sugar 20 grams
- protein 30 grams
- lime zest half a
- almond powder 20 grams
- low-gluten flour 10 grams
- baking powder
- sweetening
- baking
- several hours
- simple
Steps for The coin Fernandes

1
Use the material
2
Melting butter from water
3
We'll cool it down and we'll mix it up
4
Add protein and mix it evenly
5
Fall into orange crumbs
6
Add almond powder
7
Light and even mix
8
Sift in low-banded and powdered
9
Smash it, cover it, freeze it for about an hour
10
It's oiled in egg tatters, and it's filled with a small amount of flour
11
Put out extra flour
12
Put the still face in the mold, about a centimetre
13
Put it in the oven, mid-level, 190 degrees up and down, about 15-20 minutes
14
Gold on the edge. Out
15
It's a little coldThe coin Fernandes Make Tips
Grease and flour the mold beforehand for easy demolding. Orange zest can be replaced with lemon zest, using only the colored part of the surface and avoiding the white pith. Stir the batter in irregular directions to prevent gluten formation.