Honey Black Tea Fei Nanxue (improved Version)

Name: Honey Black Tea Fei Nanxue (improved Version)
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 65g Low-gluten flour; 60g Fermented butter; 95g Egg white; 60g White sugar; 5g honey; 2 strips Concentrated black tea powder; 1g Baking powder; 5g almond slices

by Dragon Baby Chen Nuo

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Fernance is a small French pastry with a lot of history. Fernance is derived from the French word Financier, which means financier and rich man. 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. Fernan has a wide variety of snowflakes, far more than traditional shapes and single flavors. People add various spices, fruits, chocolates, nuts, vanilla, and caramel to create an endless variety of flavors. Since I don’t like almond flour seriously, I modified it to Fernanche without almond flour."

Ingredients

Honey Black Tea Fei Nanxue (improved Version)

1. Prepare all the materials and weigh the required weight

Honey Black Tea Fei Nanxue (improved Version) recipe

2. Egg White and Yolk Isolate

3. Put fermented butter in a non-stick milk pan

4. Heat the fermented butter over medium and small heat and stir continuously with a silicone spatula

5. Boil the fermented butter until brown, turn off the heat, and cool down with cold water

6. Prepare a clean basin, pour low-gluten flour, baking powder, black tea powder

7. Use a hand-held powder sieve to mix and sieve the powder 2 times

8. Set aside the sifted powder for later use

9. Fermented butter strains out clean butter

10. Prepare another clean basin, pour egg whites, sugar and honey

11. Use a hand-held whisk to mix and melt white sugar and honey, no need to beat egg whites

12. Add sieved powder to the protein liquid

13. Use a hand-held whisk perpendicular to the bottom of the basin and stir the flour clockwise along the edge of the basin until it is smooth

14. Add fermented butter and mix the batter again in the same way

15. Finished batter

16. Use a spoon or a piping bag to evenly put the batter into the Xuechu 8 Fei Nanxue mold, shake the mold 2 times to shake off the bubbles in the batter

17. Sprinkle the right amount of almond slices on the batter

18. Put the baking tray into the lower layer of the preheated oven, heat up to 135 degrees, and lower the heat to 165 degrees for 13 minutes. The oven that cannot be adjusted separately can be covered with tin foil after coloring.

19. After the Fei Nanxue is cooked, take it out of the mold and let it cool

Tips:
1. Fermented butter must be melted, not softened
2. The egg whites do not need to be beaten, just use a manual whisk to mix and melt the white sugar
3. Different ovens may have temperature differences, adjust the temperature and time flexibly according to their common ovens
4. The oven that cannot be individually adjusted when baking can be covered with tin foil after coloring