The nut velvet fern snow
By VicentaLakin
Finnancier, a well-known French pastry... ..the red velvet nut, Finnancier, is definitely a nobleman in Finnan snow... In the process of baking, the sugar has become too hot... just out of the oven, and the taste is so soft... it's so great! It's really delicious. You have to try to do it. It's a total subversion of the taste bud
Recipe Recommendations
- protein 80g
- fine sugar 16g
- powdered sugar 20g
- honey 4g
- Shuiyi 10g
- almond powder 30g
- low-gluten flour 30g
- butter 50g
- Red Velvet Essence few drops
- nuts appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for The nut velvet fern snow
1
Get all the materials you need, soy and honey, sugar and powder, almond and powder2
Protein sugar mix, hand-to-eat, no hair break, fish eye bubble3
I'm afraid the sugar will not melt4
Just mix it straight into the water and honey. Just mix it evenly5
Add low powder and almond powder, evenly mixed6
Add red velvet and mix it evenly7
Smuggle evenly, side by side8
Butter is boiled to brown with a small fire and charred9
That's the charred butter10
Three times in the paste, and evenly11
It's a thin layer of butter12
Put nuts on the surface13
The oven is 170 degrees, the oven is 12 minutes, and my oven is a cube, so it's just down the floor, usually in the middle14
Out of the oven, with the red velvet of Finnan snow, with a carry-over..15
One more beautiful picture16
The red velvet nut Fernant snow, fresh out of the oven, is so sweet that it's three days awayThe nut velvet fern snow Make Tips
1. Protein requires constant temperature. 2. The mold must be painted with butter, otherwise the disfigurement is blood-throwing. 3. The oven does not need to be preheated in advance, the paste is ready and then the oven is preheated because the paste takes more than 10 minutes to freeze。