Funudo
Introduction:
"Funudo, when he heard the name, he was curious to do it once, and he could just get rid of the rest of the cream. The original taste is very similar to that of egg tarts. It's fragrant, smooth and tender! But the heat of this product is not small. Don't eat too much when it's delicious! "
Production steps:
Step 1: prepare the material and soak the raisins in rum for about 30 minutes in advance
Step 2: add sugar into the egg and mix with the beater
Step 3: sift in low gluten flour and salt and mix well
Step 4: mix the milk and cream well
Step 5: then pour into the egg paste
Step 6: stir well and set aside
Step 7: apply softened butter to the inside of the baking bowl
Eighth step: add raisins to drain rum and pour the egg milk into the inside.
Step 9: put the remaining half of the butter into the pot, boil it to a brown color over low heat, and then scoop it with a small spoon
Step 10: 10. Put into the preheated oven, middle layer, 180, bake for about 50 minutes, the surface can be burnt yellow.
Materials required:
Light cream: 200g
Milk: 160g
Fine granulated sugar: 35g
Low gluten flour: 35g
Raisins: moderate
Rum: moderate
Small eggs: 2
Salt: 1g
Note: no cranberries, raisins instead! Funudo will expand when it is roasted, and it will shrink when it is out of the oven!
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: milk flavor
Chinese PinYin : Fu Niu Duo
Funudo
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