Classic Fernand Snowcake

By VicentaLakin

Classic Fernand Snowcake
I've been in the baking pit for years, and I've been putting Finnan snow in the plan without realizing it. Now we're pulling grass, making a classic Finnan ice cake model for a chef, and I'm multiplying it by 0.48 with the original formula for a teacher. Volume

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Steps for Classic Fernand Snowcake

  • 1
    (c) Production of caramel butter: 85 grams of butter will be taken and placed in the pot (which will decrease in the amount of butter after the caramel), and it will be necessary to prepare a plate of cold water to stand by. It'll melt
  • 2
    Lightly mixed by heating, boiled to light brown oil and fragrance, the bottom began to turn off the fire when crystals were present. The pot is immediately cooled into the cooling water in the fear that its continued heating will cause the butter colour to change deep or overheating to make the taste bitter. Keep the butter in a liquid state
  • 3
    Pasta making: sugar and proteins, heat from water to temperature (about 38°C), evenly mixed with an egg-beater, be careful not to break the protein, break the contour, and keep the egg-beater close to the bottom of the egg basin and operate, thus avoiding air entry. Just melt the sugar, and don't overheat
  • 4
    Add softened hydroponics to the protein, evenly mixed
  • 5
    Low powder and fine almond powder are evenly mixed and filtered. The mixed powder and almond powder are added to the protein mixture and are fully smouldered with a manual omelet。
  • 6
    The teacher of the mixing method recommended: one hand, one hand, one hand, one hand, one hand, one hand, one hand, one hand
  • 7
    The same method is about 100 times
  • 8
    Completed Pasta State
  • 9
    Put the pasta in the bag
  • 10
    The model's full. You don't need to paint and pollinate. If you're going to get rid of the molds, you're going to have to paint them
  • 11
    200°C on the oven preheating tube, 190°C on the lower tube; 15-20 minutes on the middle floor (please adjust temperature and time to the home oven practice)
  • 12
    It's baked to the surface in tea color, yellow on the edge, out of the oven
  • 13
    When you're out of the oven, it's retweeted. No sticky, full bottom, pretty color
  • 14
    Eating it while it's hot and cold is completely different, and the next day it changes, the humidity increases and it's delicious
  • 15
    Tea's about to start

    • Classic Fernand Snowcake Make Tips

    The function of aqueouss is to increase humidity and maintain a soft taste. If not, we can add the same weight of fine sugar butter to make the caramel butter with less weight, and some more butter in the previous period

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