Nut Red Velvet Fernance
1.
Prepare all the ingredients you need, water and honey, fine sugar and powdered sugar, almond powder and low powder, it doesn't matter (mainly I want to save a few small bowls 😄😄)
2.
Egg whites ➕ fine sugar, stir it with a manual whisk, you don’t need to beat it, it’s fine if there are fish-eye bubbles
3.
Then ➕ add the powdered sugar and stir (I am afraid that the granulated sugar is difficult to dissolve, so stir it first before adding the powdered sugar)
4.
Stir it directly➕Pour in the water and honey, and stir evenly.
5.
Add the low flour and almond flour and mix well (sieve the low flour and almond flour twice in advance)
6.
Add the red velvet liquid and mix well
7.
Stir well and set aside
8.
Boil the butter over medium and low heat until it is brown and charred... The charred butter has a hazelnut flavor. This is a necessary process for Fernance to add flavor!
9.
This is the burnt butter
10.
Add the coked butter to the batter 3 times, and stir evenly (the coked butter will have oil residue, do not pour the oil residue into the batter)
11.
The mold is coated with a thin layer of butter for easy demolding (this is the butter outside the formula!)
12.
Pour the batter and put nuts on the surface
13.
Put the oven at 170°C and bake for 12 minutes. My oven is a baking cube, so I put it on the lowest level. Normally I put it at the middle level
14.
Fei Nanxue, who has joined the red velvet, has a good looks...
15.
Here is another beautiful picture
16.
The red velvet nut Fernanxue is crispy on the outside and tender on the inside. It is very good...Fenanxue is left for 3 days, and the taste is another flavor...
Tips:
1. The protein needs to be at room temperature.
2. The mold must be brushed with butter, otherwise the mold will vomit blood.
3. The oven does not need to be preheated in advance, the batter is ready, and then preheat the oven, because the batter needs to stand for more than 10 minutes.
