Coffee
By VicentaLakin
This coffee is very good. It smells of thick coffee, fragrance of beauties, freshly baked bean nuts on the surface, tastes unique, tastes rich, and it's a luxurious Fernanche! Continue to use the Frenan Snow 8-line model. Volume
Recipe Recommendations
- coking butter 52g
- protein 75g
- sugar 50g
- Shuiyi 4g
- low-gluten flour 30g
- almond powder 30g
- baking powder
- instant coffee powder 3g
- hot water 3g
- Baileys 12g
- Bigen fruit appropriate amount
- sweet fragrance
- baking
- an hour
- ordinary
Steps for Coffee
1
Preparation materials2
Begano bakes for 7 minutes with a oven 170°C3
Powder, almond powder, powdered powder mixed and sifted; quick-melted coffee powder filled with hot water and then added to the berylle mix4
production of caramel butter: preparation of 80 g butter, placement in the pot and preparation of a plate of cool water5
The little fire heats up, the butter melts slowly, and then it starts to burn6
Put the pot in the cooling pan. It has to cool in time. It can't be overfocused7
The proteins, sugars, water platinums are in the basin, they're a little bit mixed up with their hands8
Add mixed powder to the protein basin and continue to mix it with hand pump to dry powder9
Join the mix of coffee and berry and continue to mix it evenly with your hands10
Add caramel butter and continue to mix it with your hands11
That's why you're here12
The pasta is in the bag13
It's about eight cents to squeeze Finnan's snow paste into the mould, and the Began fruit is strewn into small pieces on the surface (e.g., the mold will stick) and the mold will need to be painted with oil before it can be painted. I don't need to learn to cook14
It's 190 on the oven. It's 180°C under the oven. Adjustment of temperature and time according to home oven habits)15
It's just yellow on the edge16
When you're out of the oven, you're out, you're cold17
Tastes like Fernandine. Enjoy