Florentine
By VicentaLakin
Today's Florentine pie, simple and casual, is worth a try。
Recipe Recommendations
- low-gluten flour 50 grams
- pure milk 25 ml
- honey 25 ml
- unsalted butter 30 grams
- white granulated sugar 40 grams
- big almond 50 grams
- dried cranberries 10 grams
- powdered sugar appropriate amount
- dark chocolate appropriate amount
- sweetening
- baking
- an hour
- simple
Steps for Florentine
1
The moulds are coated with a thin layer of soft butter, sifted with powder, lightly siping of surplus powder, and cold storage of spares。
2
Almonds are cut to pieces of sugar powdered into ovens, and the upper middle, 150 degrees are baked for 10 minutes and cooled for backup. (Turk over it, it's evenly warm, it's evener)
3
Pure milk, sugar, butter and honey are placed in containers, insulated by water heating, and they are intermingled to sugar and fully melted butter。
4
Add shredded almonds, cranberry platters。
5
Sift low-banded flour, fully modulated。
6
A small spoon is used to separate the pasta mixture into the small mould。
7
Put it in the middle of the oven and above at 160 degrees, bake it for 15 minutes and cool it on the shelf while it's hot。
8
The black chocolate is melted with toothpicks forbade the pie, which is used when chocolate cools on the bottom of the cake。