I remember that Miyun had sent me a book, "Ladurée's 100-year-old pastry shop legendary formula". I was afraid that the Taiwan version would not be used to it. This is the first time I tried to do the book, and it was the first time I made the box Fei Nanxue. Not very good, but the taste is very impressive. I will have the opportunity to upgrade the cover map in the future. Pistachio powder mixed almond powder is immersed in brown butter to spread the nutty scent to the extreme. Tanning brown butter can't save this step. Although there is one more step, the flavor is different, and Jiaoxiang butter is the soul of Fei Nanxue. Because Feinan snow is relatively high in heat, I have reduced it to half of the original formula, and can do 8.5*4*1.3cm Fernan Snow square model for reference only. This cake can also be made with Madelin. please! Remember! Got it! Look! small! paste! Shishi!
Add butter to a small pot and heat it to melt. Continue to boil over low heat until it is golden brown. Immediately sit in cold water to cool down, prevent the butter from continuing to zoom, then place it aside to cool.
Mix the powdered sugar, low-powder, pistachio powder (preliminarily placed in the cooking machine into powder), almond powder (preliminarily placed in the cooking machine to grind into powder) and the baking powder in a clean round bowl to avoid agglomeration. Add a little bit of protein and mix it with a spatula into a batter without dry powder.
Take a part of the batter mixed with the pistachio cream in the previous step, mix well, then pour it back into the batter, then mix well, pour the warm-melted butter, stir into a pistachio batter, and immediately cover the plastic wrap and put it in the refrigerator for at least 12 Hours; (no pistachio can only omit the mixing step)
On the next day, the upper and lower tubes of the oven were preheated at 210 degrees. In addition, 3 g of butter (extra-component) was applied to the surface of the mold, and then the mold was placed in the freezer of the refrigerator for 5 minutes. After the butter was caught, it was taken out to dust the surface of the mold (outside the component). This step is to prevent the cake and mold from sticking;
Pour the pistachio batter into the mold 3/4 full (if you decorate with pistachio nuts like me, please bake the pistachio nuts at 160 degrees 5-6 minutes in advance, just take out the fruity and remove it and let it cool down. After the batter is decorated on the surface, the original side does not have this step, look at personal preference), put the mold collectively in the baking tray and send it into the oven, 200 degrees for about 10 minutes to the surrounding golden, take out the baking tray and put it a little cold and then slap it. Can be demolded.
1. This batter can be stored in a sealed container for 1-3 days. To be baked, just take out the amount you want to eat. So, according to the original side, that is, the double-weight friend can use this method to keep fresh. . After the roasted Feinan snow is completely cool, put it in a sealed container for preservation, it can be kept fresh for 3-4 days; 2. The brown butter can not be omitted; 3. I have no pistachio cream, I have omitted it, so the cake liquid Thinner, resulting in no cracking on the surface, the flavor is slightly less than the original formula, and I can't think of alternative materials for the time being. Let me tell you when I practice. 4. If you want to decorate with pistachios like me, please advance 160 degrees 5 -6 minutes to bake the pistachio nuts, after the batter is finished, decorate the surface; 5. Fei Nanxue actually prepares the batter well, the baking temperature is suitable, and the surface should be cracked, and the pistachio cream may be omitted. No cracks, I have the material, do it again, color the coke some better; 6. Baking powder is not recommended to omit, in fact, occasionally a little bit has no bad effect on the body, but for the cake, maybe it is crucial .