Fernance
By VicentaLakin
The original formula for Fernandino came from a cake called "visitandine" created by nuns at the Visitation Monastery. Lasne, the baker, not only took the formula "not to mention it" but also changed it to a gold bar, according to the location of his bakery and its customers, and replaced it with a new financial-related name, "financier", which in turn became a French classic. The original Financier, which resembled a reduced version of gold bars, was a tea spot invented by the cake chef near the Paris Stock Exchange, allegedly to enable financiers at the Stock Exchange to eat quickly and not dirty their suits. And the pastry itself is made in gold strips, and it's very symbolic. - Encyclopedia
Recipe Recommendations
- sweetening
- baking
- an hour
- simple
Steps for Fernance
1
the best advantage of the preparation is to adjust it to its own taste. i didn't like the taste of almond powder, so i replaced it with powder. like almond powder, low 35g plus almond powder 35g. slutty sugar is for the sake of wetness, but 70g is for good taste, but sweet, and i'm down to 55g, so let's make the choice. powdering is for good shape, can float and even blow. no powdering, just flat shape, doesn't affect taste. two big eggs and three little eggs。
2
preparation: 6-8g butter in the feed is for moulding. the main material can also be cut directly from 6-8g, which is easier with large butter. soft butter, thickly coated on moulds and placed in freezer reserve. this is a step that must not be lost, and it is not a question of a non-simplity. butter is the first scent at the entrance to the finished product, and it affects the taste。
3
With fine sugar in the protein, butter can melt slowly。
4
Cracked butter: The soul of Finnan snow put butter in a small pot, with an additional bowl of cold water. The small and medium fires heat the butter and mix it constantly until it reaches light brown and has caramel gas. Put it in the cooling basin immediately in order to prevent over-focalization. But it can't be too cold to get butter back together。
5
The fine sugar is mostly dissolved in proteins, evenly mixed with an eggbeater, to the extent that it is possible to have no and wet hair。
6
Low powder, almond powder, if available, powdered powder, if used, sifted, added to the egg fluid and continued to mix evenly。
7
The cooled tar tar is sifted and added to the egg fluid, and the mix is even。
8
Famous. One of the great advantages of the pasta in Finnan snow is that it can be refrigerated and used whenever you want. You can mix more at once。
9
Pasta import mold, eight cents enough。
10
oven 200°C, 25 minutes. If it is preheated individually, it will be reduced by 7-10 minutes. Watch the colour。
11
Even at night, I can't stop eatingFernance Make Tips
TWO KEY POINTS: SIMULATORS COATED WITH BUTTER AND PREPARED CARAMEL BUTTER. THE AMOUNT OF MATERIAL USED IS THE SUM OF THE EIGHT-STOREY MODEL, WHICH IS NOT BAKED ON THE NET AND JUST PUT IN THE LONG EMPEROR'S 30L OVEN。