Teacher Xiaojima's Classic Fernance Cake
1.
Making coked butter: Put 85 grams of butter into the pot (the amount of butter will decrease after coking), and be sure to prepare a plate of cold water and put it next to it. Heat on medium heat, the butter will melt slowly
2.
Stir gently while heating, cook until the butter turns light brown and emits a strong fragrance, and turn off the heat when the bottom begins to crystallize. Immediately put the pot in cold water to cool down. This is because the continued heat conduction of the pot will make the butter color darker or overheated, which will cause the taste to become bitter. Pay attention to keeping the butter lukewarm and liquid
3.
Batter preparation: fine sugar and egg whites, heat it in water to hand temperature (about 38℃), take it out, stir evenly with a whisk, be careful not to beat the egg whites, just break the tendons when the egg whites are broken, and the egg whisk should always Keep it close to the bottom of the egg tray and operate it to prevent air from entering. Just melt the granulated sugar and don’t overheat it
4.
Add softened water syrup to the egg whites and mix well
5.
Mix the low flour and fine almond flour evenly and sieve. Add the sieved low flour and almond flour to the egg white mixture, and use a manual whisk to stir smoothly.
6.
The mixing method recommended by Mr. Xiaojima: Hold the whisk with one hand, perpendicular to the bottom of the plate, and stir it back and forth about 120 times against the wall of the plate.
7.
Pour the lukewarm (about 50°C) charred butter into the mixture of the previous step and stir evenly. The same technique is used for about 100 times
8.
Finished batter state
9.
Pour the batter into the piping bag
10.
The mold is eighth full. Learn to cook molds without oiling and dusting. If it is a mold that will stain, please apply oil and dust in advance to prevent staining
11.
The oven preheats the upper tube at 200°C and the lower tube at 190°C; put on the middle layer and bake for 15-20 minutes (please adjust the temperature and time according to your own oven habits)
12.
Bake until the surface color is brown, the edges are browned, and out of the oven
13.
After being out of the oven, the mold is inverted and easily demolded. There is no stickiness, the bottom is intact, and the color is beautiful
14.
The taste is completely different when eaten while it is hot and after it is cold. The taste changes again the next day, and the moistness increases, and it is also very delicious~~
15.
Afternoon tea appointment~~
Tips:
The role of water syrup is to increase humidity and maintain a soft taste. If not, you can add the same weight of fine sugar butter to make caramelized butter. The weight will become less, so you need to add more butter in the early stage.
