玫瑰覆盆子费南雪

简介

Rose and raspberry financiers
引用自: http://chocolateandzucchini.com/forums/viewtopic.php?t=1243
方子来自西点师Sherry Yard。我做了一个小小的改造:在面糊里加入了一些糖渍玫瑰花瓣――这是N姐昨天刚刚给我的宝物:-)。我在费南雪的表面又放了一只切成两半的覆盆子(raspberry),这一花一果向来是绝配的组合,费南雪入口后,甜酸互相衬着,再加上玫瑰特有的香气,吃起来极有回味。
(我用了下面方子一半的量,做了22个船形小模子。)

用料  

蛋糕粉 3/4cup
无盐黄油 1/2pound
杏仁粉 1+1/4pound
糖粉 2+1/2cups
蛋白 8个

玫瑰覆盆子费南雪的做法  

  1. at room temperature Melt the butter in a medium saucepan over medium heat

  2. Cook until the solids separate and brown to a dark golden color, 7 to 10 minutes

  3. Remove from the heat and let cool at room temperature until it reaches 70 degrees F, about 30 minutes. Don't chill it. It needs to remain in liquid form — but it also can't be hot when you add it to the other ingredients

  4. Set aside

  5. Preheat the oven to 350 degrees F. Adjust the rack to the center of the oven

  6. Spray a 10-x-2-inch round cake pan with pan spray, line it with a piece of parchment paper, then coat the paper lightly with pan spray

  7. Toast 1/2 cup plus 2 tablespoons of the almond flour in a small baking dish in the oven for 5 to 10 minutes, or until golden brown

  8. Sift together the toasted and untoasted almond flour, cake flour and powdered sugar into the bowl of a standing mixer fitted with a paddle attachment, or use a large bowl and a hand mixer

  9. Turn the machine on low and mix the dry ingredients for 30 seconds

  10. Add the egg whites all at once and mix on medium speed for 3 minutes

  11. Add the melted butter all at once. Be sure to scrape in all the browned bits from the bottom of the pan

  12. Mix for 3 minutes on medium speed, scraping down the sides of the bowl well (butter tends to sink to the bottom)

  13. Financier batter will keep in the refrigerator for up to 2 weeks

  14. When using refrigerated batter, be sure to bring it back to room temperature, then stir the entire mixture from the bottom up to the top to reincorporate any butter that might have separated and sunk to the bottom

  15. Beat the batter by hand or with a mixer to warm it up and mix it well

  16. Pour the batter into the prepared pan. Bake for 15 minutes

  17. Rotate the cake for even browning and bake for 15 minutes more, or until a toothpick inserted in the center comes out clean

  18. Let cool in the pan on a rack for 5 minutes, then invert it onto a rack, remove the cake pan and parchment, and cool completely before serving

  19. Wrapped airtight, financier will keep at room temperature for up to 2 days or in the freezer for 2 weeks

小贴士

附原方:
• 1/2 pound unsalted butter
• 1 1/4 almond flour or almond meal
• 3/4 cup cake flour
• 2 1/2 cups powdered sugar
• 8 large egg whites

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