Mr. Kojima’s classic Financier cake
Ingredients
- Carbonized butter 62g
- Protein 66g
- 水祴 1.6g
- Low gluten flour 27g
- Almond flour 27g
- Fine sugar (reduced a little) 45g
Steps
1. Make caramelized butter: Put 85 grams of butter into the pot (the amount of butter will become less after caramelization), and be sure to prepare a plate of cold water and put it aside for later use. Heat over medium heat and the butter will slowly melt
2. While heating and stirring gently, cook until the butter turns light brown and emits a rich aroma, and turn off the heat when crystals begin to form on the bottom. Immediately put the pot into cold water to cool down. This is because the continued heat conduction of the pot will make the color of the butter darker or the taste will become bitter due to overheating. Be careful to keep the butter lukewarm and in a liquid state
3. Preparation of batter: Put fine sugar and egg whites together, heat over water until hand temperature (about 38°C), take out, stir evenly with a whisk, be careful not to beat the egg whites or break up the egg whites. Just break the tendons. The egg beater should always be close to the bottom of the egg bowl while operating. This will prevent air from entering. Just dissolve the fine sugar and don't overheat it
4. Add softened water jelly to the egg whites and mix evenly
5. Mix the cake flour and fine almond flour evenly and sift. Add the sifted cake flour and almond flour to the egg white mixture, and mix thoroughly with a hand mixer until smooth.
6. The mixing method recommended by Mr. Kojima is: Hold the egg beater with one hand standing upright, perpendicular to the bottom of the plate, and stir back and forth against the wall of the plate about 120 times
7. Pour the lukewarm (about 50℃) caramelized butter into the mixture in the previous step, stir evenly, and do the same method about 100 times
8. Completed batter state
9. Pour the batter into a piping bag
10. The mold is eighty full. The mold does not need to be oiled or powdered
11. Preheat the oven to 200℃ for the upper tube and 190℃ for the lower tube; place the middle layer and bake for 15-20 minutes. Please adjust the temperature and time according to your own oven habits
12. Bake until the surface turns brown and the edges are brown, then take it out of the oven
13. After coming out of the oven, turn the mold upside down for easy demoulding. No stickiness, the bottom is intact, and the color is beautiful
14. The texture is completely different when eaten hot and when eaten cold. The texture changes again the next day, the moisture content increases, and it is also very delicious~~
15. Make an appointment for afternoon tea~~
Tips
- The function of water jelly is to increase the humidity and maintain a soft taste. If not, you can add the same weight of fine sugar
- The weight of butter will decrease during the process of making caramelized butter, so you need to add more butter in the early stage
