French dessert(fa shi tian dian fu niu duo )

French dessert

Introduction:

"Funudo, this classic French dessert is really unforgettable. Although many of Meitian's friends have made this dessert in the way they like, today I can't help explaining it with my own understanding. The formula still follows its classic formula. I have seen several formulas before, but only slightly improved them. The previous formula generally has a large amount of sugar, and the ratio of low gluten flour and sugar is 1:1. After making it, the taste will feel too sweet and greasy. Now I use 50g low gluten flour with 35g sugar, which is more suitable for the health needs of our modern people. In addition, I slightly reduced the amount of cream and milk to make the texture of funudo more compact and flexible, closer to the characteristics of the cake. If the amount of cream and milk is too large, the funudo is more like the double skin milk we usually eat. "

Production steps:

Step 1: prepare the ingredients;

Step 2: soak black currant raisins and apricots in rum for 3 hours in advance;

Step 3: add the sugar into the egg and beat it evenly with the beater until it foams. (in fact, it's OK to use the manual one. I want to make the egg liquid finer and smoother, so I use the electric one. Hey, hey ~)

Step 4: add the sifted low gluten flour and salt into the egg mixture, and continue to stir evenly;

Step 5: mix the cream and milk together and stir evenly;

Step 6: pour the mixture of cream and milk into the egg batter stirred in step 4, and continue to stir evenly;

Step 7: spread softened butter (10g) on the inside of the baking bowl, and then spread the soaked and drained dried apricots and raisins evenly in the baking bowl;

Step 8: heat the remaining 14 grams of butter with low heat to a burnt yellow color, then pour the batter prepared in step 6 into the baking bowl, scoop out the clean and impurity free coking butter with a small spoon, and pour it evenly on the batter; preheat the oven 180 degrees, bake the middle layer for about 50-60 minutes, and observe the last 10 minutes until the surface is golden. (the volume will expand and rise in the middle of the furnace, and it will retract when it comes out of the furnace.)

Step 9: sweet funudo~~

Materials required:

Low gluten flour: 50g

Fine granulated sugar: 35g

Animal light cream: 210g

Milk: 170g

Eggs: two (about 80g)

Butter: 24g

Salt: 1g

Rum: 50g

Blackcurrant raisin: 50g

Dried apricots: 12

Precautions: 1. Soak black currant raisins and apricots in rum for 3 hours in advance. The soaking time should not be too long or too short. Because of the high degree of rum, it is not suitable to soak for too long. If the soaking time is too short, the aroma of the wine can not penetrate into the dried fruit well, the rich taste of funudo will be greatly reduced. 2. The remaining 14 grams of butter with a small fire heating into a brown, pay attention to the fire is not too big, otherwise it is easy to generate a lot of precipitated impurities. 3. Because of the difference in oven temperature, in the last 10 minutes of baking, observe and bake until the surface of funuduo is golden.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Fa Shi Tian Dian Fu Niu Duo