Tiger Frian
1.
Prepare the required materials, and sift the powder in advance for use
2.
Put the butter in the pan, heat it over medium heat, and stir with a manual whisk while heating
3.
Heat until bubbling, turn dark brown, turn off the heat, put the pot in water to stop discoloration, and cool down
4.
Pour the egg whites and honey into the bucket of the cook machine and mix well
5.
Add almond powder, icing sugar, low-gluten flour, continue to stir slowly until the powder particles disappear
6.
Add burnt butter
7.
Continue to stir until blended, the batter is complete
8.
Cover with plastic wrap (to prevent the surface from drying out), and place it in a dark place for several hours to allow it to fully fuse
9.
After the placed batter is stirred for a while, pour the finished batter into the round hollow mold, 8-9 minutes full
10.
Preheat the oven to 180 degrees, the upper and lower fire middle layer for 13-15 minutes, bake golden brown
11.
Buckle out from the mold, let cool for later use
12.
Heat the white chocolate and whipped cream together, after boiling bubbling, stir until the whole is shiny
13.
Add matcha powder to a small amount of hot water to melt the matcha and let cool
14.
Add white chocolate ganache, mix well, make matcha chocolate ganache, put it in the refrigerator until thick
15.
Take out the matcha ganache from the refrigerator, pour it into a piping bag, and squeeze it into the Frian recess (appropriate surface decoration can be used)
Tips:
1. The mold used in the formula can be made 6
2. Keep the prepared dessert sealed and let stand for one night, the taste will become more moist, and the flavor will last for 3-4 days
