Financier Recipe

Cooking Tree is serving you a delectable recipe for Financier, and we’ll show you how to prepare it from scratch.

I made a financier that is crispy on the outside and moist on the inside.
Baked in a rectangular shape, it resembles a gold ingot, hence the name Financier.

Originally, the top was baked smooth without bursting, but in Korea, the top is swollen and bursts look more appetizing, so I think they prefer it.
The shape with the top not burst is crispy on the outside and chewy on the inside, so it’s okay even if the top doesn’t burst.

If you want to bake the top so that it bursts, you can bake it at a higher temperature a little, then lower the temperature and bake it completely.
During financi, the color of the outer surface must be dark to bring out the proper texture.

If you eat it right away, the outside is crispy and the inside is moist, but after a while, the moisture spreads throughout and becomes moist.
It’s so simple to make than I thought, and the flavor is really good and delicious by adding burnt butter.

While eating, I thought why I had to make this delicious food until now, and I ate it deliciously.

Enjoy watching~♬~

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