The original Fennel brick cake

　　In addition, in the preparation of coconut cream, when the surface of the butter solution begins to appear brown boiling foam, turn off the fire, and finally the coconut cream will be prepared with a waterproof cooler.Through such procedures, it is possible to produce a wonderfully detailed coconut cream.Pierre Herme

WHAT YOU NEED

Ingredients

1005 grams of white sugar
35 grams of almond flour
10 grams of roasted banana powder
20 grams of high-quality flour
20 grams of low-fat flour
1 g of flour
115 grams of protein
"5 grams of converted syrup"
Coconut cream (more than 75 grams of butter) 75 grams

How TO MADE The original Fennel brick cake

1. Place the powder on a pre-prepared baking paper pan, pre-heat in a 160-degree oven for five to six minutes, and then set aside for cooling.

2. The production of coconut cream.

3. Put the butter (generally made from unsalted cream in the preparation of coconut cream, in the preparation portion please slightly more than the actual required portion) in a thick bottom pan, heat it to melt, and turn off the fire when the butter solution begins to appear brown boiling foam on the surface.

4. Waterproof cooling.

5. Mix white sugar, almond powder, roasted starch powder, mix the powder (high starch flour, low starch flour, foam powder) through a sieve and add to it, mix evenly.

6. After adding half of the protein mixture, add the conversion sugar to the mixture evenly, and finally add the remaining protein powder twice to stir evenly.

7. Finally, add the coconut cream and mix evenly.

8. The mixture is poured into a bag and squeezed into a mold that has been pre-treated to prevent sticking.

9. 8 minutes to go.

10. 190 degrees, 7 minutes, out of the oven.

11.

Handy cooking tips

　　1. The addition of pineapple powder in the recipe of Fennan snow cake is a characteristic of Pierre Herme Fennan snow cake.Although reducing the amount of flour used will reduce the portion, it will give the finished product a unique and exquisite aroma. To add a rich aroma, the fruit powder is used before baking.2. The baked dough will swell, so be careful not to squeeze it for eight minutes.Excessive flour dough will cause the finished product to lose its color when it expands.3. In order for the material to be mixed with the converted sugar evenly, add the protein three times to the material.Storage: Store at room temperature in a sealed container for about 3 days.