Fu Nudo

By VicentaLakin

Fu Nudo
WHEN YOU SAW THIS NEW MAN IN A YEONG BLOG, YOU WERE ATTRACTED. THE YELLOW SKIN, WRINKLED, HAS A GREAT SENSE OF QUALITY, HAS A TASTE OF DESIRE, DIGS A SPOON, AND IS VERY SOFT INSIDE. IT'S A DESSERT I FELL IN LOVE WITH AT FIRST SIGHT. IF I LOOK AT THE FORMULA AND HAVE IT IN MY HOUSE, I CAN FIX MY PASTA, WHICH I CAN'T FIX. IT'S ONE-THIRD TO ONE-HALF OF THE TIME I'M GONNA HAVE TO TAKE IT OFF BECAUSE I'M TOO LAZY TO MAKE COMPLICATED SNACKS. NOW, I CAN SCREAM, AND IF I WANT TO GET RID OF THE CREAM, I'LL MAKE A NEW ONE. MY LITTLE ASH TOO. WHEN YOU DO IT, YOUR DAUGHTER WILL HELP YOU. A SWEET GIRL IS GOOD. IN THE WORDS OF THIS SNACK, IT IS PERFECTLY POSSIBLE FOR THE CHILD TO PRODUCE THE EXPERIENCE, BECAUSE THE PROCESS IS REALLY EASY。

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Steps for Fu Nudo

  • Make Fu Nudo step 0
    1
    Preparation material。
  • Make Fu Nudo step 1
    2
    Eggs with fine sugar to stir up bubbles。
  • Make Fu Nudo step 2
    3
    Sift low-banded flour and salt。
  • Make Fu Nudo step 3
    4
    Smash even。
  • Make Fu Nudo step 4
    5
    缓缓加入牛奶和淡奶油的混合物，Smash even。
  • Make Fu Nudo step 5
    6
    The molds are coated with a larger amount of softened butter (about 8 grams) and then evened with the cranberry bunks of the dryer rum。
  • Make Fu Nudo step 6
    7
    Rewind to step 5 with good pasta. The remaining 12 grams of butter are heated to brown (coated butter) in small casseroles, filtering the excess impurities and evening them on the paste。
  • Make Fu Nudo step 7
    8
    The oven is preheated, mid-level, and baked at 180-190 degrees for approximately 50-60 minutes, to the extent that the colour of the picture appears on the surface。

    • Fu Nudo Make Tips

    ◎ The original recipe used 8 prunes and 50 grams of raisins. My house has a lot of dried cranberries, so I switched to cranberries.

    ◎ It is normal for Funudo to expand when it is baked and retract after it is baked.

    ◎ Regarding the baking container, you can use a solid bottom mold, a porcelain baking cup or an aluminum mold.

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