The mustard moss, Fernandes
By VicentaLakin
Mustard combined with seaweed, the taste of microheat, special. With a freshly baked Finnan snow, mixed with salty seaweeds, fragrances of mustard, and a hot cup of coffee... it's really not the same。
Recipe Recommendations
- protein 50 grams
- low-gluten flour 20 grams
- fine sugar 50 grams
- unsalted butter 50 grams
- almond powder 40 grams
- honey 10 grams
- salty sea seaweed appropriate amount
- green mustard 10 grams
- salty and fresh
- baking
- several hours
- ordinary
Steps for The mustard moss, Fernandes
1
The mold is buttered and cooled down in the fridge。
2
Almond flour, sugar powder, low-banded flour mixed for screening。
3
Butter slices, small fires boiled into brown and filtrated twice before cooling。
4
Protein and sugar stir up bubbles and lose viscosity。
5
Add powder, honey, evenly mixed。
6
Smash in hot berries butter. Smash。
7
The paste is mixed with mustard and moss, and moved to the refrigerator for the night。
8
Take out the paste and load it in Finnan Snow Moot, full 8-9。
9
Preheat oven 190 degrees, mid-level, upper-fire, baked for about 12 minutes with a micro-focus on the edge of Fernant snow, and demoulded after 5 minutes。