A Cake Flour 14g
A Almond Flour 21g
B Egg Whites 40g
B Caster Sugar 35g
B Honey 5g
C Unsalted Butter
45g Prepare the ingredients Type A: Mix evenly Type B: Prepare 40g egg white, beat slightly without over-beating Type B: Add sugar to the egg white liquid (white granulated sugar may be used; Okinawa sugar was used here) Type B: Add honey A+B: Sift the powder into the egg white liquid using a strainer A+B: Mix evenly C: Melt the butter Bring to a boil over low heat Simmer over low heat until it turns oolong tea color. During cooking, the bubbles will change from large to fine. Stir with a wooden spoon and do not let it overflow. Set aside.Preheat the oven to 180°C.
Add mixture C to mixtures A and B in two batches. Pour in slowly and mix slowly until evenly combined. Mixed state. For cocoa flavor, add 5g of pure cocoa powder. For matcha flavor, add 3g of matcha powder. Typically, the batter is poured into a piping bag and then piped into the mold. I am lazy, so I use a spoon to scoop it. Place in the oven and bake at 180°C for 10–15 minutes, depending on each oven’s temperament. You can draw a face on the Shiba Inu with dark chocolate. This takes the most time. Freshly baked financiers, once cooled, are crispy on the outside and tender on the inside—super delicious!
