1. Prepare the ingredients, use only egg white for 2 eggs, wash one lemon, and shave the skin
2. Put the butter in the milk pan, heat it on a low heat until the color turns yellow, turn off the heat
3. Strain the coked butter to remove the residue and set aside
4. Add honey and fine sugar to the egg whites and stir well until the sugar is almost melted
5. Add lemon zest and stir well
6. Mix low flour and almond flour and sieve into the egg white, cut and mix evenly
7. Add melted butter to the batter and mix well
8. Until all the butter is added to the batter, the batter appears smooth and delicate
9. Put the batter into the piping bag, cut a small opening in the front of the piping bag, and squeeze the batter into the baking pan
10. This weight is just enough to fill a plate of Fernanxue, and the mold shakes a few times on the table.
11. Preheat the oven at 180 degrees above and below the fire, put the baking tray into the middle of the oven, and bake for about 15 minutes
12. When the mold is taken out, it is very convenient for the mold to be demolded. It can be easily demolded with a gentle shake on the table.
Tips:The golden color of Fernanche is very flattering. The finished cake looks like a golden brick, and the mold does not need to be greased or powdered.
