Fernance
By VicentaLakin
Fernand snow is not time-consuming, boils it to the clarinet, adds almond powder, tastes sweetly heavy and full of abdomen, strong tulips, but the heat is a little high, and I'm just right with Yang Mei juice。
Recipe Recommendations
- low powder 40 grams
- protein 90 grams
- powdered sugar 60 grams
- almond powder 35 grams
- butter 80 grams
- honey 15 grams
- sweetening
- baking
- ten minutes
- ordinary
Steps for Fernance
1
A thin butter coating of the moulds was applied in advance。
2
Pumping egg basins with eggnog, sugar powder and honey。
3
It melts into sugar powder, and it hits the bubble with a manual omelet。
4
Sifting low-banded flour and almond flour。
5
Cuts to evenly flat flour particles。
6
Get a little pot and put it in butter。
7
The small fire in butter is heating up, slowly rising to tea and closing the fire and filtering the impurities in butter。
8
Butter, when it's still warm, falls into the paste。
9
Cut it evenly。
10
The pasta is loaded into a one-time flower bag。
11
Squeeze into the Finnan silhouette, light shock bubble。
12
Put it in a preheated oven for about 185 degrees and 15 minutes
13
It's easy to get out of the oven。
14
It's wet, perfect afternoon tea。