Cranberry Bicolor Fernance
1.
Dilute the red yeast rice powder with a few drops of water and mix well.
2.
Weigh the materials.
3.
Make coking butter: Put the butter in a small thick-bottomed pot and heat it on a low fire (use the induction cooker to turn on the second gear 500W), turn it into a liquid and continue to heat it until it turns brown and turn off the heat.
4.
The coked butter is filtered through a sieve to remove the residue.
5.
Pour honey into the egg whites.
6.
Add fine sugar and stir evenly with your hands until the sugar is almost melted (the egg whites are bubbly, that is, until there is no transparent egg white. After the fish eyes are soaked, the egg whites have expanded and there are small bubbles. , Do not hit the wet foam).
7.
Add chopped cranberries and stir well.
8.
Mix low flour and almond flour and sift into the egg white, cut and mix evenly.
9.
When the butter is still warm, pour it into the batter twice.
10.
Use a spatula to gently cut and mix the batter evenly
11.
Divide half of the batter into a bowl of red yeast rice flour, mix and mix well to form a red batter. Both bowls of batter are sealed with plastic wrap and put in the refrigerator for more than 30 minutes.
12.
Take out the refrigerated batter and return to temperature, and put them into piping bags (preheated oven: 180 degrees from top to bottom)
13.
Cut a small cut on the front of the piping bag.
14.
In a grid of the mold, squeeze a half grid of primary color batter.
15.
Then squeeze in half a grid of red batter, and shake the mold on the table a few times.
16.
Put it in the middle layer of the preheated oven and bake at 180 degrees for about 15 minutes until the surface is golden.
17.
Finished product.
Tips:
1. It is best to use non-stick molds, which are easy to demold; Fernanxue's appearance is no longer limited to gold bars, and can be made with Madeleine molds.
2. If you have lemons at home, you can scrape some lemon pieces (instead of cranberries) and add them to the original batter to increase the flavor.
3. The batter can be stored in the refrigerator and used when you want to eat it.
4. Please adjust the baking time according to the size of the mold. Pour the batter into the mold and shake it gently.
