Blueberry sauce

By VicentaLakin

Blueberry sauce
In the first place, Fernanze was in the books of the teacher of the island, wondering why. A French classic snack, whose shape resembles a narrow version of gold bars, was famous for its popularity near the Paris Stock Exchange. Because it's a lot of almond powder, it's got an intuitive name -- almond cake. It's a perfect combination of corrosive butter and thick almonds. Tastes are diverse and simple。

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Steps for Blueberry sauce

  • 1
    Put fermented butter in the pot and light fire heats。
  • 2
    Butter in the pan is tea colored, a little sunken at the bottom. Stop heating
  • 3
    Take a tea bag and filtrate the tar with it. Objects
  • 4
    Almond powder and low powder filters are fully blended into a backup。
  • 5
    Eggregation, sugar, water platinum in the container, mixed with 60 degrees of hot water, which does not require a break, with a little foam not affecting。
  • 6
    Put the mixed egg solution into the mixed powder. Medium
  • 7
    It's enough to mix up to dry powder without particles
  • 8
    Before the charred butter, the temperature was at 50 degrees. Medium
  • 9
    Full mixing, all of the butter in the paste. Add blueberry sauce with grains
  • 10
    Finnan snow molds, some softened butter, thin layer。
  • 11
    Put the pasta in the bag. Squeeze in the mold
  • 12
    The oven is 200 degrees. 10 to 15 minutes. The specific temperature feels its own oven regulation. It'll be fine if it's hot on the edge of the tea

    • Blueberry sauce Make Tips

    1. The temperature of butter shall be at 50 degrees when the colour is to become tea2 when the butter is to be tardled, when the egg polish is to be added to the powdered powder is to be fully modulated, and when the butter is to be tardled into the paste after the carbide is to be burned. 4. The amount of blueberry sauce is used to discourage yourself from adding five, and when placed in blueberry sauce, the mixing can be simple and detailed. It depends on your taste

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