费南雪
此条目需要扩充。 (2018年8月23日) |
费南雪(financier)也称金砖蛋糕,是一种小的法式蛋糕,味道较淡,质地湿润,类似海绵蛋糕,一般会有杏仁粉、压碎或研磨的杏仁、或是杏仁香料。食谱中最特殊的一部份是焦化奶油,就是煮到略焦,散发坚果香气的奶油[1][2]。其他成份包括蛋白、面粉及糖粉。费南雪一般会在模具中烘焙,呈长方形,尺寸比花色小蛋糕要小[1]。其质地有弹性[3][4]。
![]() | |
类型 | 蛋糕 |
---|---|
起源地 | 法国 |
主要成分 | 焦化奶油、杏仁粉、压碎或研磨的杏仁、或是杏仁香料 |
费南雪的法文名称financier据称是源自其长方形,类似金条的外观[2][5]。另一种说法是因在巴黎证券交易所附近的金融街受欢迎而出名[6][7]。
参考资料
编辑- ^ 1.0 1.1 Thomas Keller et al., Bouchon (NY: Artisan, 2004), 307, available online, accessed August 28, 2012. ISBN 978-1579652395
- ^ 2.0 2.1 Suas, Michel. Advanced Bread and Pastry. Cengage Learning. 2008: 474 [2016-02-10]. ISBN 978-1418011697. (原始内容存档于2020-11-03).
- ^ Greenspan, Dorie. Around My French Table: More Than 300 Recipes from My Home to Yours. New York: Houghton Mifflin Harcourt. 2010: 455 [2016-02-10]. ISBN 978-0547504810. (原始内容存档于2014-07-08).
- ^ 4.0 4.1 Hesser, Amanda. The Pastry Chef's Rich Little Secret. The New York Times. November 24, 1999 [29 May 2014]. (原始内容存档于2020-10-31).
- ^ Mina, Michael. Michael Mina: The Cookbook. New York: Hachette Digital, Inc. 2010 [2016-02-10]. ISBN 978-0821257531. (原始内容存档于2017-03-27).
- ^ Leaf, Alexandra. Van Gogh's Table: At the Auberge Ravoux. New York: Artisan Books. 2006: 209 [2016-02-10]. ISBN 978-1579653156. (原始内容存档于2017-03-27).
- ^ Hochbaum, Susan. Pastry Paris: In Paris, Everything Looks Like Dessert. New York: New York Review of Books. 2011: 118 [2016-02-10]. ISBN 978-1892145949. (原始内容存档于2017-03-27).
- ^ Willan, Anne. One Soufflé at a Time: A Memoir of Food and France. New York: Macmillan. 2013: 170 [2016-02-10]. ISBN 978-1466837027. (原始内容存档于2014-07-08).
- ^ Fabricant, Florence. The New York Times Dessert Cookbook. New York: Macmillan. Oct 3, 2006: 165. ISBN 978-0312340605.
延伸阅读
编辑- Gisslen, Wayne. 2008. "Professional Baking", John Wiley & Sons, Hoboken, New Jersey. ISBN 978-0471783497
- Merceron, Julien. 2014. "A la Mere de Famille: Recipes from the Beloved Parisian Confectioner", Chronicle Books, San Francisco, California. ISBN 978-1452129952
- The Chefs of Le Cordon Bleu. 2012. "Pâtisserie and Baking Foundations - Classic Recipes", Delmar Cengage Learning, Boston, Massachusetts. ISBN 978-1439057179
- Valette, Murielle. 2013. "Patisserie: A Step-by-step Guide to Baking French Pastries at Home", Constable & Robinson, London, U.K. ISBN 978-1472110145
- Wells, Patricia. 1999. "The Food Lover's Guide to Paris", Workman Pub., New York City, New York. ISBN 978-0761114796