Honey Fernandiel
By VicentaLakin
Fernandine is a French pastry. The original formulation comes from a cake called "visitandine", created by nuns at the Visitation Monastery. The late Finnan snow is quite diverse and far more than traditional shapes and single flavors, in which people add spices, fruits, chocolates, nuts and vanilla, caramel and caramel to change the many and varied tastes. And Finnan snow pasta can be put in freezers and can be used wherever it pleases, not to worry, of course, about the problem of blowing up. The cake is filled with honey and red tea, and the sweet smell of red tea is a relatively simple and delicious cake
Recipe Recommendations
- protein of 3
- low-gluten flour 25 grams
- honey 10 grams
- almond powder 25 grams
- butter 40 grams
- fine sugar 30 grams
- cooked peanuts appropriate amount
- black tea 2 grams
- sweetening
- roast
- ten minutes
- ordinary
Steps for Honey Fernandiel
1
The President's butter melts with a non-coated pot of fire。
2
Put it in red tea, boil it up to a little brown, turn it off, cool it。
3
Protein and yolk are separated。
4
Add sugar and honey and hit the proteins with an egg-beater。
5
Sifting in low-banded flour and almond flour, pasting through。
6
Add cooled butter. 20 minutes。
7
Pasta falls into molds, with ripe peanuts on the surface, or whatever kind of nuts you like. The upper and lower tube is heated at 160 degrees for 15 minutes。
8
When you're out of the oven, the buttons are off, and it's cold。
9
The finished chart。Honey Fernandiel Make Tips
1 My oven is hot, it's hot for reference, and it's hot to the surface. The cooled butter or liquid state can be filtered to filter the tar. I don't use sticky molds. If they're normal, they have to be oilproof。