Lemon-smelling Fernand

Finnanchie is a French pastry. Its pasta has the advantage of freezing the refrigerator and eating it whenever necessary. There is much more than traditional shapes and a single taste in the snow, where bakers add a variety of spices, fruits, chocolates, nuts and vanilla, caramel and caramel to change the variety of tastes. I do lemon-flavored gold bar Fernantelle。

Recipe Recommendations

butter 50 grams
almond powder 35 grams
protein of 2
fine sugar 50 grams
low-gluten flour 35 grams
honey 20 grams
lemon peel one

sweetening
baking
an hour
ordinary

Steps for Lemon-smelling Fernand

The oven is preheated at 180 degrees, butter is placed in the preheated oven and it melts。

Add fine sugar and honey to two proteins, and stir to melt。

Lemon is washed and skins are removed and added to the protein paste, evenly mixed。

Sift in low-band and almond powder, evenly。

The melted butter from the oven is added to the paste (with a bit of scorching of the butter surface, which can be filtered and added if there is a black spot) and mixed to the full integration of butter。

Put the pasta in the bag. It can be baked immediately, or it can be frozen in the fridge and then taken out。

Squeeze the pasta into the eight-mode of Finnan snow and shake the bubble。

Put it in the middle of a preheated oven, with a 180-degree fire and a 15-minute roast。

It's cooled off immediately and tasted better after cooling。