Caramel Fernance Cake
1.
Put egg whites and honey in the bowl and stir with an electric whisk
2.
Disperse the viscosity of the egg whites, and stir until a thin liquid
3.
Take another bowl. Add the sifted almond flour, low-gluten flour, starch and salt to the mix. Add white sugar and trehalose and mix well
4.
Pour all 2 in, and use a whisk to slowly stir the surrounding flour from the center into it and mix well to make the batter a smooth and gluten-free state
5.
Make coked butter and cool it to about 50°C, add it to 4 in portions, and stir evenly
6.
The caramel used to make the batter is cooled to about 50°C. Add caramel evenly on the entire surface of 5 and stir well
7.
Finally use a rubber spatula to mix until the batter appears smooth as a whole
8.
Pour 7 into the piping bag, use a 12mm round piping nozzle to squeeze it into the mold, and it will be 70% full. Preheat the oven to 190°C
9.
Bake in the preheated oven. Turn the mold direction back and forth halfway. After removing the heat and cooling, the cake is demoulded and cooled. Cut off the swelled part of the pastry
10.
Mix the caramel for decoration with white sugar, brown sugar, and syrup and heat it over medium heat. Turn off the heat when it turns brown. Then add whipped cream
11.
Turn on the heat again to heat, stirring the caramel from time to time, and turn off the heat when the temperature reaches 116°C. Then add butter and invert sugar, mix and melt
12.
Put 11 into the filler and fill up the recessed part of Fei Nanxue
Tips:
1. Making coked butter: Put the butter in a pot and heat it over medium heat, and gently stir it with a whisk to coke;
2. Coking will start when there is abundant foam in the pot when stirring, pay attention to excessive coking and it will be bitter;
3. Use a flour sieve to filter before use and place at room temperature for later use.
