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費南雪

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費南雪
Two rectangular financiers.jpg
類型 蛋糕
起源地 法國
主要成分 Beurre noisette英語Beurre noisette杏仁粉、壓碎或研磨的杏仁、或是杏仁香料

費南雪(financier)也稱金磚蛋糕,是一種小的法式蛋糕,味道較淡,質地濕潤,類似海綿蛋糕,一般會有杏仁粉、壓碎或研磨的杏仁、或是杏仁香料。食譜中最特殊的一部份是Beurre noisette英語Beurre noisette,就是煮到略焦,散發堅果香氣的奶油[1][2]。其他成份包括蛋白、麵粉及糖粉。費南雪一般會在模具中烘焙,呈長方形,尺寸比花色小蛋糕要小[1]。其質地有彈性[3][4]

費南雪的法文名稱financier據稱是源自其長方形,類似金條的外觀[2][5]。另一種說法是因在巴黎證券交易所附近的經濟區受歡迎而出名[6][7]

傳統的費南雪是長方形的,但也有出現其他的形狀[4][8][9]

參考資料[編輯]

  1. ^ 1.0 1.1 Thomas Keller et al., Bouchon (NY: Artisan, 2004), 307, available online, accessed August 28, 2012. ISBN 978-1579652395
  2. ^ 2.0 2.1 Suas, Michel. Advanced Bread and Pastry. Cengage Learning. 2008: 474. ISBN 978-1418011697. 
  3. ^ Greenspan, Dorie. Around My French Table: More Than 300 Recipes from My Home to Yours. New York: Houghton Mifflin Harcourt. 2010: 455. ISBN 978-0547504810. 
  4. ^ 4.0 4.1 Hesser, Amanda. The Pastry Chef's Rich Little Secret. The New York Times. November 24, 1999 [29 May 2014]. 
  5. ^ Mina, Michael. Michael Mina: The Cookbook. New York: Hachette Digital, Inc. 2010. ISBN 978-0821257531. 
  6. ^ Leaf, Alexandra. Van Gogh's Table: At the Auberge Ravoux. New York: Artisan Books. 2006: 209. ISBN 978-1579653156. 
  7. ^ Hochbaum, Susan. Pastry Paris: In Paris, Everything Looks Like Dessert. New York: New York Review of Books. 2011: 118. ISBN 978-1892145949. 
  8. ^ Willan, Anne. One Soufflé at a Time: A Memoir of Food and France. New York: Macmillan. 2013: 170. ISBN 978-1466837027. 
  9. ^ Fabricant, Florence. The New York Times Dessert Cookbook. New York: Macmillan. Oct 3, 2006: 165. ISBN 978-0312340605. 

延伸閱讀[編輯]

  • 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