Mellow coffee Bailey sweet Fernandes
Step 1 . Prepare materials
Step 2 . Bake the Bigen fruit in the oven at 170 ℃ for 7 minutes until it is crispy
Step 3 . Sift after mixing low flour, almond powder and baking powder; Heat instant coffee powder to boil, then add Bailey liqueur to mix and set aside
Step 4 . Make coking butter: prepare 80g butter, put it into the pot, and prepare a plate of cold water at the same time
Step 5 . Heat it over a low fire, the butter melts slowly, and then starts coking. When the butter in the pot is brown and there are coking particles at the bottom of the pot, accompanied by a strong aroma of nuts, turn off the fire immediately
Step 6 . Put the pot into the cold water pot to cool down. It must be cooled in time, and excessive coking is not allowed
Step 7 . Put the protein, sugar and water malt into the basin together, mix them by hand and stir them slightly until the sugar melts and the protein has fine bubbles. There is no need to beat them too much
Step 8 . Add the sifted powder into the protein basin together, and continue to mix by hand until there is no dry powder
Step 9 . Add the mixture of coffee and Bailey liqueur, continue to pump by hand and stir well
Step 10 . Add coking butter, continue to pump by hand and mix well
Step 11 . Fernan snow batter is ready
Step 12 . Put the batter into the flower mounting bag
Step 13 . Squeeze the Fei Nan snow batter into the mold for about 8 minutes, and then pinch the Bigen fruit into small pieces and sprinkle it on the surface (if the mold will stick, you need to grease and powder the mold before this step. It is not necessary to learn to cook the mold)
Step 14 . Put it into the upper tube of the oven for 190 and lower tube for 180 ℃, bake for about 18 minutes (adjust the temperature and time according to the habits of your oven)
Step 15 . Bake until the edge is burnt yellow, and then come out of the oven
Step 16 . After coming out of the furnace, demould and cool
Step 17 . Enjoy the delicious Fei nanxue~~
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