Coco Fernandes
By VicentaLakin
Today, I came to the cuisine model, and I couldn't wait to try it, and I made this cocoa Fernandino, the skin of the caramel, the soft inside, and the smell of chocolate in the sweet pastry. It doesn't sticky, it doesn't brush oil. It's good。
Recipe Recommendations
- almond powder 25 grams
- low-gluten flour 25 grams
- cocoa powder 2 grams
- egg white 70 grams
- butter 60 grams
- powdered sugar 40 grams
- honey 8 grams
- Dried blueberries appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Coco Fernandes
1
Add sugar powder and honey to the eggnob, evenly mix, to melt。2
Sifting low-banded flour, almond flour and cocoa powder。3
Blend to dry powder。4
Butter cut into small pieces and placed in stainless steel basins。5
It's the kind of light caramel that heats the little fire, and it's the light caramel color, and I don't want to get out of it. Then put it on one side to warmth。6
The hot butter is pouring into the paste, evenly mixed with a razor, and be careful not to pour the oil under it。7
The cake is put in a bouquet and the fridge is frozen for about 30 minutes。8
Fire 170 degrees, fire 150 degrees, preheat oven. Put some blueberry dry in the mold, whatever。9
The frozen paste is squeezed into the mold, placed in a pre-heated oven, 170 degrees of fire, 150 degrees of fire, 15-17 minutes of roasting. My oven is hot, about 180 degrees of temperature。10
It's baked, it's fragrance, it's soft, it's sweet blueberries, it's delicious。11
With a soft push, you can get it out. It's good to get off。12
It's a good choice for tea。Coco Fernandes Make Tips
One, frozen pasta, because the butter is a little condensed, so it's gonna be thick, it's okay to bake in the oven, and the paste will be fine; two, temperature and time will be for reference only; and three, the cuisine model will be untouched, without oil, very distilled。