杏仁費南雪蛋糕 Financier｜焦化奶油香氣和杏仁香味完美交融，讓人垂涎三尺! 學會這道杏仁費南雪蛋糕，輕鬆成為蛋糕達人~

Almond Fernandes Cake is a classic French dessert at room temperature. The production method is super simple, as long as you can stir it, the difference in deliciousness will be determined by the selection and processing of ingredients~ 🏆 This Feinancier recipe uses fermented cream from Europe, which is rich in milk fat and has a mature flavor. When it is made into caramelized cream, it will produce a strong nutty aroma, which is charming and irreplaceable👍 (The bottom of the description will share the importance and principle of each ingredient in Fei Nanxue's recipe) ◎ Materials / Ingredients 1. Three temperature sugar light brown sugar 65g 2. Almond powder 32g 3. All purpose flour 25g 4. Baking powder baking powder 0.6g 5. Almond fruit 8g 6. Honey 8g 7. egg white 90g 8. Cultured unsalted butter 55g (take 40g) → Preheat the oven to 220°C 200 degrees Celsius / Bake for 12 minutes ◎ Production method / method 1. Make the burnt cream first: cut the unsalted butter into small pieces, put it in a pot and heat it over medium-low heat, and stir while heating. When the color of the cream becomes darker and gives off a nutty aroma, remove it from the heat immediately. Strain into another container and set aside to cool for later use. (When adding to the batter, only need to take 40g) 2. Cut the almonds into small pieces to make the taste richer. 3. Coat the inside of the baking tin with a layer of cream and refrigerate for at least 30 minutes. 4. Put the three-temperature sugar into a glass bowl, then sift the flour and baking powder together and add. 5. Add the almond flour through a sieve, then pour in the almonds chopped earlier, and mix all the dry ingredients roughly evenly. 6. Add honey and egg white, and stir well. 7. Finally, add in the coke cream, stir all the ingredients evenly and it’s done! 8. Fill the batter into the Feinan Xue cake molds, each weighing about 40~42g. 9. Cut some thin slices of almonds to decorate on the surface of the cake. The oven should be preheated to 220°C. 10. Put the cake into the oven and bake at 200°C for 12 minutes. The surface will be evenly colored and golden brown. 11. Put the baked Feinan Xue cake on the rack to cool first, and you can also eat it hot. The edge of the cake will have a crispy texture. 12. After cooling, the flavor of Fei Nan Xue will become more stable and introverted, and the taste will be moist and soft, very delicious. ■ Preservation method Sealed packaging can be stored at room temperature for 7 days; frozen at -18°C can be stored for 30 days. ■ Thawing and re-baking method Take it out of the freezer and thaw it at room temperature for about 5 minutes, then put it in the oven and bake it at 180°C for about 5-6 minutes, when the aroma of the cake wafts out and the heat penetrates, you can taste it. Baked out of the oven is generally. ■ Ingredient description/principle 1. Almond flour → It is the source of oil and aroma of the cake, and makes the cake more moist. 2. Egg whites → increase the crispy taste of the outer layer of the cake. Although the egg flavor is less, it can better highlight the flavor of other ingredients. 3. Three-temperature sugar → enhances an elegant burnt flavor, and the outer layer is more shiny. 4. Honey → increase the moisture content and shelf life of the cake, if you use glucose syrup or invert syrup, it is also ok. 5. Burnt cream → add nutty aroma to the cake, and prevent the cake from having a weird oily smell during preservation.