Apricot Fernant
By VicentaLakin
Finnancier's original name was Financiers, created by a Pastrychev named Lasne in the late nineteenth century, because his gold bricks were sometimes called "bricks". The Brick approach is simple and fast, and it smells like big cake, so it's very popular。
Recipe Recommendations
- low-gluten flour 20 grams
- almond powder 20 grams
- egg white 50 grams
- honey 10 grams
- sugar 40 grams
- butter 50 grams
- almond slices 12 grams
- sweetening
- roast
- half an hour
- ordinary
Steps for Apricot Fernant
1
Prepare the required materials。2
Egg purified with sugar, honey mixed。3
(b) The use of a manual egg-cutting device to cause a rough bubble。4
Apricot, low-banded flour。5
Sift in the mixed egg clean。6
Flip evenly。7
Butter fire heats up。8
The fire will stop when a brown boiling foam begins to appear on the surface of the butter liquid。9
Filter out the butter slag。10
It's a little cold and it's in the paste, and it's even again。11
Put the mixed pasta in the bag。12
Squeeze into the brick mold, about eight points.13
And then the apricot on the surface。14
A preheated oven of 190 degrees, mid-level, with a little gold yellow on the surface for about eight minutes。15
Take out the oven and dry out。Apricot Fernant Make Tips
The pasta doesn't have to be convoluted. The paste swells when it's baked, so the paste's full。