Fennel's taste is moist and sweet, with a strong almond aroma, often paired with some exquisite and expensive accessories, so it is often seen in high-end dessert shops: Fennel's tea paired with plain English black tea, or coffee, for a very Parisian afternoon tea.Let's just say that Financier, or Fennel's ice cream cake, really has a lot to do with money.It is said that Lasne, a master of a cake shop next to the Paris Stock Exchange in the late 19th century, was the first to invent this cake.He noticed that the guests who came and went to the store were dressed individually, hurried, and particularly picky about the food, and in response to the needs of these people, he developed a new cake recipe, which does not need a knife and fork, can be eaten directly in the hand, without having to worry about dirtying the tie of the shirt, this is the Fennan ice cream cake.The traditional Fennang snow cake is colored golden yellow, uses a rectangular mold, and is made to look like a small gold earring, looking for a good color - symbolizing the meaning of the city's wealth, gold bars, and wealth.No wonder the financiers of the stock exchange laughed and opened their pockets.Fennan snow contains unleavened protein and almond powder, and is characterized by a thick, moist, dense flavor.Like Madeleine, it requires the use of mango butter to make it.Now they're making Fennel snow, and they're starting to add all sorts of ingredients, like cheese, fruit, candy, chocolate, berries, etc.The shape also varies: small boat shapes, mini muffin shapes, small flower shapes, etc.Regardless of the shape, Fennel is always a small, delicate and noble French dessert, as it contains expensive almond powder or mango powder, as well as irreplaceable mango butter, and Fennel is as precious as its name.

WHAT YOU NEED

Ingredients

50 grams of protein
50 grams of fine sugar
40 grams of almond flour
Low flour 20 grams
10 g of honey
50 grams of butter

How TO MADE Fennel Snow

Steps 1 to 4

1. After applying butter to the mold, refrigerate it in the refrigerator.

2. A mixture of low-powdered almond powder, sifted twice.

3. Cut the butter and cook it over a small fire until it is brownish brown and gives off the aroma of fruit seeds (fruit butter); filter it twice away from the fire and let it cool.

4. Protein and sugar are stirred until they swell and bubble, losing their viscosity.

Steps 5 to 8

5. Mix evenly in the powder with the addition of a sieve.

6. Stir in warm coconut butter, stir evenly.

7. Add honey to the mixture and refrigerate overnight.

8. Remove the dough and fill it with 8 or 9 grams of flour.

Steps 9 to 12

9. Preheat the oven at 190 degrees, put the middle layer on the fire, and bake for about 12 minutes.

10. It can be removed after five minutes of cooking.

11.

Handy cooking tips

　　1 tablespoon of cooked coconut butter, which can make the smell of fennel more intense.The purpose of sifting is to remove lumps from the raw materials and to mix them more evenly.3 tons of almond powder is essential, if you like, you can add a moderate amount of almond corners to make it taste richer.If you put it in a sealed container and eat it overnight, it will add more flavor and more elasticity.