Eduardo
By VicentaLakin
According to 100 degrees, this is from a French dessert that was originally known as the “Crafte” because of the gradual evolution of materials and bakeries and the achievement of the present-day Newdo。
Recipe Recommendations
- low-gluten flour 50 grams
- eggs of 2
- milk 220 grams
- dried cranberries 50 grams
- butter 20 grams
- fine sugar 50 grams
- rum 50 grams
- salt 1 gram
- light cream 280 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Eduardo
1
Preparation material。
2
Clean up the cranberry dry and immerse it with rum for 24 hours。
3
Put eggs in the pot and add fine sugar。
4
Smash to bubble。
5
Sift low-banded flour and salt。
6
Smuggles the mixture。
7
Milk and light cream are mixed into egg fluids in a large bowl。
8
Softened butter inside the mold
9
Put immersed cranberry dry evenly in the mold。
10
Pour in the mixed pasta。
11
Butter is put in the pot, and the fire heats up to brown。
12
Filter the excess impurities and pour them on the paste。
13
The oven preheats, mid-level, 180 degrees and 45 minutes。
14
Bake out golden and take out just fineEduardo Make Tips
1. The temperature of the ovens is for reference purposes only and the power of the ovens varies from one home to another. 2. The mould is free of special requirements and can be placed in an oven. 3. Refrigeration can also be provided after cooling