<p><div class="video"><iframe width="480" height="270" src="https://www.youtube.com/embed/xaiyr5jvKOI?feature=oembed" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe></div></p>
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<p> For 6 financier molds</p>
<p>50 g egg whites<br />
10g of honey<br />
40gãicing sugar<br />
20g almond powder<br />
18g cake flour<br />
50g unsalted butter</p>
<p>[Prep]<br />
Preheat the oven to 170°C before starting to make the dough.</p>
<p>How to make it.<br />
(1) Prepare the mold. Spread a thin layer of softened butter on the mold and refrigerate.<br />
(2) Make the charred butter. Melt the butter in a pan over low heat. At first, large bubbles will appear, then the bubbles will become finer and more colorful.<br />
â»The video shows how well it is scorched, but you can adjust the degree of scorching to your liking.<br />
(3)Remove the butter from the heat and place the bottom of the pan in hot water to stop the browning process. Put the butter on the bottom of the pan in hot water to stop it from browning.<br />
â»Hot water is recommended because the difference in temperature may cause the water to splash outside of the bowl if it is placed in water.<br />
(4)Make the dough. Sift together powdered sugar, almond puddles and flour.<br />
(5)Dissolve the egg whites with the honey.<br />
(6) Add the sifted flour mixture at a time and slowly mix in from the center.<br />
(7) Add the charred butter. If the butter is cold, it will not emulsify well, so add it at about 40 degrees Celsius.<br />
Slowly mix in the center of the mixture to make a uniform mixture.<br />
Bake at 190â for about 15 minutes.<br />
Remove from the mold immediately after baking.<br />
★It will be crispy when it&#8217;s done, but as time passes, it will become moist and have a different taste.</p>
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【フィナンシェ】【Financiers】の作り方/パティシエが教えるお菓子作り！
