Blueberry Sauce Fernance
1.
Put the fermented butter in the pot and heat it on low heat.
2.
When the butter in the pot is brown and there is a little precipitation at the bottom, stop heating
3.
Take a tea bag and filter the coked butter to remove the sediment
4.
Sift the almond flour and low flour, stir well and mix together for later use.
5.
The egg whites, sugar, and syrup are placed in a container and stirred in hot water at 60 degrees.
6.
Pour the stirred egg white solution into the mixed low powder
7.
Stir well until there is no dry powder and no particles
8.
The butter that has been coked before, keep the temperature at 50 degrees, pour it into the batter that has been stirred before
9.
Stir well and stir all the butter into the batter. Add blueberry sauce with diced fruit
10.
For Fernanxue molds, brush some softened butter and apply a thin layer.
11.
Put the batter into the piping bag, squeeze it into the mold, 8 minutes full
12.
The oven is 200 degrees. 10 to 15 minutes. The specific temperature feels adjusted by your own oven. The edge of the roasted brown color can be burnt, and it can be stored in the oven and sealed.
Tips:
1. The color of the butter should become brown when the butter is scorched
2. When adding egg whites to powder, stir well
3. When the coked butter is poured into the batter, the temperature of the butter should be kept at 50 degrees.
4. The amount of blueberry sauce must be added according to your preference
5. After adding the blueberry sauce, the stirring can be divided into simple stirring and careful stirring. Depends on your taste
