Tenderness - fm: 獨角仙
Almond Powder 95 g, Icing Sugar 55 g, Egg 95 g
Melted Butter 50 g, Flour 15 g
Boiron Semi-candied Lemon or Lemon Zest 20 g
Method:
1. Beat together almond powder and the sugar
2. Add egg gradually and whip for 3 mins
3. At slow speed add sieved flour and melted butter but do not beat the batter too firmly to ensure that the tenderness remain soft
4. Add lemon and fill the mould to 2/3 Bake at 180C until brown and baked through, about 20 mins.Spray with orange syrup and spoon with blueberry filling.
For the syrup:
Syrup 100 g, Cointreau as needed
Mix all together
檸檬茸的食譜只是將一份連皮肉檸檬,一份糖湘, 一份fondant 糖用攪拌機攪至果茸. 可放雪櫃儲存約一個月
