Recipe: Frozen top oolong cherry cigar Fei Nanxue

Home Cooking Recipe: Frozen top oolong cherry cigar Fei Nanxue

Notes:

Finacier, which is the meaning of a family and a financier, originated from the economic market of Europe's upper class, is an exquisite pastry, this is my adaptation to other recipes in the kitchen and myself. The research and development of the non-greasy fee Nanxue, in fact, the practice, the formula including the taste is very different from the traditional Fei Nanxue, this taste of rustling is not oily and not greasy, with salted cherry blossom tea is simply drunk. I know that my own prescription will not be red, this is life! ! But I like it myself~ It’s too tired to write a recipe, how do you all do it! This party can do 6 normal size cigar molds. Of course, if you don't have a cigar mold, you don't need to buy it. After all, the chance of using this mold is very low, and it may become idle. You can use square Feinan Xuemo or The medium-sized Madelin model is made with the same effect and taste. It’s better to return to the oil the next day.

Ingredients:

Steps:

  1. Home Cooking Recipe: Cool and open the salted cherry blossoms, remove the water from the surface with the kitchen paper, do not pour the water of the cherry blossoms, you can mix it with the cake; the surface of the mold is melted with butter and dust (this step is anti-stick), will be salted Sakura is laid on the mold where you want it; the frozen top oolong is ground and ready to be used, it can be rubbed by hand, it doesn't need to be too broken, otherwise it will not be seen.

    Cool and open the salted cherry blossoms, remove the water from the surface with the kitchen paper, do not pour the water of the cherry blossoms, you can mix it with the cake; the surface of the mold is melted with butter and dust (this step is anti-stick), will be salted Sakura is laid on the mold where you want it; the frozen top oolong is ground and ready to be used, it can be rubbed by hand, it doesn't need to be too broken, otherwise it will not be seen.

  2. Take 60g white kidney bean paste (I took the test of the mentality I used the market-made white bean paste flavor moon cake stuffing is very successful) mixed 15ml Belle sweet wine, whipped with manual egg soaked and put it aside;

  3. The low powder is separately sieved and mixed with the freshly ground almond powder;

  4. Protein and fine sugar can be beaten with a manual egg to the fisheye coarse foam. Stir in the white bean paste and mix well with the egg, then pour the mixed powder and mix it evenly with a spatula;

  5. After the butter is heated to the caramel color, sieve it to remove the floating foam to cool the hand temperature, pour it into the frozen top oolong tea industry, and dye the butter to a deeper coffee color with the remaining temperature; (If you do not put the temperature, pour the tea, you will get a cup Fried tea shavings)

  6. Step 5, thoroughly cool down, pour the egg powder solution along the edge of the eggbeater, mix it quickly with a spatula, cover the plastic wrap for 15 minutes (this step is better to mix the powder oil) and pour it into the bag. Or a disposable food bag (without a garland) to preheat the oven by 210 degrees;

  7. Patience the cake paste into the mold, seven minutes full can be flat, I like the plump body of fat burst, so I loaded eight points full, slightly shocked the mold, eliminate bubbles. The upper and lower tubes are baked at 190 degrees for 15 minutes and baked until they are browned. The mold is slightly raised to the upper part of the lower abdomen (this adjective). The whole body of the cake should be soft and not cracked. The actual situation is based on the color of each oven.

Tips:

1. If you cook it yourself, you can use 100g of white kidney beans (outside the component) to soak for one night, then steamed and peeled, add 80g of fine sugar (outside the weight) and grind it into bean paste; 2. Belle can be replaced with rum. But I think the special aroma of Belle sweet is not a substitute for rum; 3. Butter butter is a step that most Feinanxue will do, in order to make the finished cake flavor more intense and easy to color; 4. Almond powder is ground, although the American almond grinding without peeling will leave the colored particles not so beautiful, but it will be a lot of mellow. Of course, if you have peeling powder, this is a caution that a senior told me. I think it is very useful; 5. It is not recommended to pursue light coloring. Jiaoxiang butter is better to color deep flavor. 6. The presence of salted cherry blossoms is not only in decoration, but also in the same way as frozen top oolongs. It is not to be omitted for understanding and adding flavor. If it is not, you can put 2g of salt instead. 7. The water that has finished the cherry blossoms is also the Japanese cherry blossom tea. Don't dump it. With this fee, Nanxue is very greasy and comfortable. Of course, it is also possible to use oolong tea. 8. Put it back to the next day and return to the oil. More delicious!


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