Fu Nudo
By VicentaLakin
Every time I make a birthday cake, there's some cream left. How do we handle it? It's been done today, and it's got a flair on it. I like to dig a spoon, especially the bottom raisins and cranberries dry. Isn't the color of the surface attractive, the color of gold, and it's just half full of smell. It's super simple! Every time you make a cake, there's always some light cream left, and that's how it goes。
Recipe Recommendations
- light cream 270 grams
- milk 220 grams
- low-gluten flour 50 grams
- eggs of 2
- butter 20 grams
- raisins 20 grams
- fine sugar 40 grams
- dried cranberries 30 grams
- rum 50 grams
- salt 1 gram
- milk fragrance
- baking
- an hour
- ordinary
Steps for Fu Nudo
1
Rum in the bowl, with cranberry dry and raisin pickled for more than two hours。
2
2. Add fine sugar to the eggs to stir up bubbles。
3
3. Low-stamped flour and salt。
4
4. The mix is even。
5
5. The combination of milk and light cream slowly pours into the basin。
6
6. The mix is evenly split into a fragrance。
7
7. Soft butter (approximately 9 grams) is painted inside the roasted bowl, and the dried raisins and cranberry dry beds are smoothed。
8
The remaining 11 grams of butter were put into small pots to heat up into brown (coated butter) and filtrated with impurities and evened on the paste. Mid-level, 180-190° baked for about 50 minutes, with yellow on the surface。Fu Nudo Make Tips
1. It is normal for Funudo to retract after being baked, but it will expand when roasted.
2. You can use a roasting bowl for roasting Funudo, any mold with a solid bottom, or any ceramic baking cup or aluminum mold. I also made 2 more roasting bowls with small hearts this time.
2. You can use a roasting bowl for roasting Funudo, any mold with a solid bottom, or any ceramic baking cup or aluminum mold. I also made 2 more roasting bowls with small hearts this time.