Rumstoscon

By VicentaLakin

Rumstoscon
I'M USING A BEAUTIFUL 10-L MINI OVEN, WHICH CAN'T REGULATE THE TEMPERATURE! CONDITIONS ARE SO LIMITED THAT THE FINISHED PRODUCT CAN'T BE COMPARED TO THE BIG OVEN! THE OVERALL COLOR WILL BE DEEP, BUT THE INTERIOR WILL BE WET。

Recipe Recommendations

  • Steamed buns self-produced flour 150 grams
  • butter 30 grams
  • milk 60 grams
  • Cranberries, raisins 15 grams
  • fine sugar 30 grams
  • salt 1/4 spoon
  • whole egg liquid appropriate amount

Steps for Rumstoscon

  • 1
    The cranberry and the raisin are immersed in rum for more than two hours! Take it out and dry the water with kitchen paper
  • 2
    The bun's self-puffed with yeast
  • 3
    Sift in fine sugar, salt
  • 4
    Butter doesn't have to soften it
  • 5
    Hands on butter flour until it melts into rough corn flour
  • 6
    Join the milk in a noodle! Cover the shampoo and stay in the fridge for four hours
  • 7
    Noodles take back the temperature
  • 8
    The cranberry raisins are opened, a portion of the cranberry raisins is spread over the cranberry raisins, and continue to be sprouted and repeated several times until the dry is added。
  • 9
    The completed lasagna is repeated several times, and it's broken into the usual shapes to enter the oven
  • 10
    Bread-stealing paper or brushing oil! The split scaffolds are lined up, separated, and egg fluids are brushed. You don't have to preheat the oven
  • 11
    It's better to do it while it's hot. If you eat the next day, you can put the microwave in a minute or two or heat the oven

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