Fernand is a small French pastry with some origins. It is usually made with traditional molds and looks like gold bars after it is finished. For the specific origin, you can search through Baidu for children's shoes you are interested in.
The characteristics of this snack are that it is very moist and has a strong almond flavor. I use a rose-shaped silicone mold. After demoulding, it looks like roses, haha. Spices, nuts, chocolate, vanilla, fruits, etc. can also be added to Fernand's batter to create a rich and multi-layered flavor.
Feinan snow
By EloyGerlach
Recipe Recommendations
- low powder 30 grams
- almond powder 30 grams
- protein of 2
- butter 55 grams
- powdered sugar 70 grams
- milk fragrance
- baking
- three-quarters of an hour
- ordinary
Steps for Feinan snow
1
Prepare the required materials and molds.
2
Spread half of the almond powder in a laid baking bowl, preheat the oven to 175 degrees, bake for about 8 minutes, bake until golden brown, remove and cool until it is not too hot.
3
Put butter in a small saucepan and heat over medium heat.
4
Stir with a small wooden spatula, do not burn it, until the color becomes burnt yellow.
5
Remove from the heat and place on cold water to cool to about 21 degrees.
6
Beat the egg white to a foaming state, that is, beat until there is no transparent egg white. After the fish eye bubble, the egg white has expanded. When there are small bubbles, don't beat it until it is wet and foaming.
7
Mix and sieve the roasted almond powder + remaining almond powder + low flour + powdered sugar.
8
Add the mixed powder to the foaming egg white in one go and beat well with an electric egg beater.
9
Pour in the charred yellow butter and stir well with an electric egg beater.
10
The batter can be refrigerated overnight or used after an hour. (If you don't have time, you can freeze it for a week.)
11
Apply a thin layer of butter to the mold to prevent sticking.
12
Pour in the eight-point mixture and weigh the mold a few times. Preheat the oven to 190 degrees and medium for about 20 minutes. (Adjust according to different molds and ovens, and release the mold 5 minutes after baking)