Beautiful moral: financial resources are widely developed(mei hao yu yi cai yuan guang jin fei nan xue )

Beautiful moral: financial resources are widely developed

Introduction:

"The taste of fernander is moist and sweet, with strong almond aroma. It is often accompanied by some delicate and expensive accessories. Therefore, we often see it in high-end desserts: fernander has a very" Paris "afternoon tea with authentic English black tea or coffee. It's true that the financier, that is, the fernander cake, has a lot to do with money. It is said that lasne, a chef at a cake shop near the Paris Stock Exchange in the late 19th century, was the first to invent this kind of cake. He noticed that all the customers who went in and out of the shop were well-dressed, in a hurry, and particularly fastidious about food. According to the needs of these people, he developed a new cake formula. This cake can be eaten directly on the hand without knife and fork, and without worrying about soiling the shirt collar. This is the fernander cake. The traditional fernander cake is golden in color. It is made of rectangular moulds and looks like small gold ingots. It is a symbol of "making a fortune in the market", "full house of gold bars" and "making a lot of money". It's no wonder that the stock exchange financiers are happy and have given up. Feinan snow contains unshirtened protein and almond powder, which is characterized by fragrant, moist and dense taste. Like Madeleine, hazelnut butter is used to make it. Now to make fernander, we begin to add all kinds of accessories, such as cheese, fruit, caramel, chocolate, nuts and so on. The shape also varies: boat shape, mini muffin shape, floret shape, etc. No matter what the shape, fernander is always a small, exquisite and noble French dessert. Because it contains expensive almond powder or hazelnut powder, and irreplaceable hazelnut butter, fernander is as noble as its name. "

Production steps:

Step 1: put butter on the mold and then refrigerate it.

Step 2: mix the low powder and almond powder, and sift twice.

Step 3: cut the butter into small pieces, cook it in low heat until it is brown, and give off the aroma of nuts (hazelnut butter); filter it off the fire twice and let it cool down.

Step 4: beat the protein with sugar until it swells and foams, losing its viscosity.

Step 5: add into the sifted powder and mix evenly.

Step 6: stir in warm hazelnut butter and mix well.

Step 7: add honey and mix well. Refrigerate overnight.

Step 8: take out the batter and put it into Fernand snow mold, 8-9 points full.

Step 9: preheat the oven 190 degrees, middle layer, up and down the fire, bake about 12 minutes.

Step 10: demould after 5 minutes.

Materials required:

Protein: 50g

Fine granulated sugar: 50g

Almond powder: 40g

Low powder: 20g

Honey: 10g

Butter: 50g

Note: 1. Boiling hazelnut butter can make the fragrance of fernander more rich. 2. The purpose of powder sieving is to eliminate caking in raw materials and make them mix more evenly. 3. Almond powder is essential, if you like, you can add an appropriate amount of almond horn, taste more rich. 4. The roasted fernander is placed in a sealed place and eaten overnight, which makes it more tasty and more elastic.

Production difficulty: ordinary

Process: Baking

Production time: several days

Taste: other

Chinese PinYin : Mei Hao Yu Yi Cai Yuan Guang Jin Fei Nan Xue