Full-bodied Flavored Coffee Baileys Fernance
1.
Prepare materials
2.
Bake the pecans in an oven at 170°C for 7 minutes until crispy
3.
Mix low flour, almond flour, and baking powder and sieve; instant coffee powder is heated in water to boil, then add Baileys liqueur and mix for later use
4.
Making coking butter: prepare 80g butter, put it in the pot, and prepare a plate of cold water at the same time
5.
Heat on a low fire, the butter slowly melts, and then begins to coke. When the butter in the pot is brown and there are coking particles at the bottom of the pot, accompanied by a strong nutty fragrance, turn off the heat immediately
6.
Put the pot in a pot of cold water to cool down. The temperature must be lowered in time, not excessive coking
7.
Put the egg whites, sugar, and water syrup together in the basin, mix by hand and beat until the sugar is melted and the egg whites have fine bubbles, no need to over-beaten them.
8.
Add the mixed and sieved powders to the egg white bowl, and continue mixing by hand until there is no dry powder.
9.
Add the coffee and Baileys liqueur mixture, continue to pump and stir evenly
10.
Add the caramelized butter and continue to pump and mix evenly
11.
Fei Nanxue batter is ready
12.
Put the batter into a piping bag
13.
Squeeze the Fernanche batter into the mold for about 8 minutes, and squeeze the pecans into small pieces and sprinkle on the surface (if the mold will stick, you need to grease the mold before this step. It is not necessary to learn the cooking mold)
14.
Put the upper tube 190 into the oven, the lower tube 180°C, and bake for about 18 minutes (adjust the temperature and time according to your own oven habits)
15.
Bake until the edges are browned, then out of the oven
16.
After being out of the oven, demould and let cool
17.
The delicious Fernanxue, enjoy it~~
