Coffee Big Almond Fernance

Name: Coffee Big Almond Fernance
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g Egg white; 15g honey; 40g Low-gluten flour; 45g Almond powder; 65g Powdered sugar; 80g Fermented butter; 25 yuan Chopped almonds; 10g Coffee sauce

by Heart-quiet

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

In fact, the nun cake-Visitandines is the predecessor of Fernanxue-Financier, and it can also be called the financier cake. In Australia, this kind of cake is called "friand".
Financier: The meaning of financier and financer in English is also the correct name for this small refreshment. It is called "Fei Nanxue" in Chinese translation.
Fernance is a small French pastry with a lot of history. The original Financier was made very much like a reduced version of gold bars. It was a refreshment invented by a cake maker near the Paris Stock Exchange. It is said to allow those financiers on the stock exchange to eat quickly without staining their suits. The pastry itself is also made into gold bars, which is quite moral.
It is also said that the nun cake was originally created by the nuns of the Visitation monastery. The traditional shape is a slender shape, also called a boat shape, and some are made into a flower shape. Later, the bakery Lasne not only stole the recipe, but also based on the characteristics of his bakery near the Paris financial district stock exchange, in order to attract people working on the stock exchange, he specially made this kind of cake into a long strip shape and baked it golden. People think of BRICS without thinking, of course it is named the financier's cake, and some people call it the BRICS cake. The traditional French Fernance recipe ingredients are actually very simple: white sugar, egg whites, boiled brown butter, plus a mixture of almond flour and flour, roasted in a gold bar mold, and has been changed into many different shapes today. , The flavor of the characteristic Fernance, adding fruit, chocolate. "

Ingredients

Coffee Big Almond Fernance

1. First, sift all the flour into a bowl and mix well with a manual whisk.

2. Put the butter in the milk pan and bring it to a boil.

3. Cook until the butter turns brown, white fine foam floats on the top, and a little black sediment on the bottom. This process is called coking.

4. Turn off the heat immediately, and place the milk pot in the cold water basin prepared in advance to cool down with water.

5. Add honey to the egg whites, heat them in water, and beat the egg whites by hand, don't beat them. The water temperature is around 60 degrees, not too high.

6. Pour the beaten egg white and honey mixture into the sifted powder.

7. Use a spatula to stir evenly along the wall of the basin.

8. The state of the mixed batter is fine and smooth. Lifting the spatula, the batter can drip very smoothly and smoothly.

9. Strain the coked butter through a fine sieve.

10. Chop almonds and set aside.

11. Pour the filtered butter into the mixed batter.

12. Pump by hand along the wall of the basin and stir well.

13. Add coffee sauce.

14. Stir well.

15. Pour in the chopped almonds and stir a few times.

16. Pour the batter into the piping bag and leave it at room temperature for an hour.

17. The mold is coated with a layer of softened butter in advance. The softened butter must not be liquid. Only the surface of Fernance baked with softened butter will be more fragrant. Preheat the oven up and down at 180 degrees.