Fu Nudo
By VicentaLakin
FU NUDUDO COMES FROM FRENCH ROMANTIC DESSERTS, AND AFTER THAT, IT'S ALL OVER THE FOOD WEB. THIS DESSERT REALLY RECOMMENDS A FRIEND WHO HASN'T DONE IT YET, AND I LIKE IT WHEN I SEE IT FIRST. IT'S HARD NOT TO MOVE. IT'S VERY SIMPLE THAT THE DESSERT MATERIAL IS OURS, AND IT DOESN'T PICK OUT THE MOLDS, YOU CAN USE THE GRILL, THE BOWL OR THE CAKE. THE OPERATION METHOD IS A SIMPLE WHOLE PROCESS OF MIXING AND MIXING, WHICH CAN BE 100 PER CENT SUCCESSFUL EVEN FOR STARTERS. DON'T LOOK AT THE SIMPLE TASTE OF MATERIAL AND OPERATION, BUT IT'S GREAT, AND IT'S KIND OF SWEET WHEN IT'S HOT, AND THEN IT'S WARM AND IT'S NICE AND IT'S NICE AND IT'S NICE AND IT'S NICE AND IT'S NICE AND IT'S NICE AND IT'S NICE AND IT'S NICE。
Recipe Recommendations
- milk fragrance
- burn
- ten minutes
- ordinary
Steps for Fu Nudo
1
The necessary materials are prepared and the apricot and raisins are immersed with rum one day in advance。
2
Add fine sugar to the eggs evenly。
3
Scattered flour and salt after sifting out the foam, and they were evenly mixed again。
4
Get a big bowl of milk mixed with light cream。
5
Plugged milk into the egg paste and modulated again。
6
softened butter (about 8g) on the inside of the bowl, with almonds and raisins covered with dry rum。
7
Pour in the blended yogurt。
8
the remaining 12 g butter is heated to brown yellow in small pots, and the remaining impurities are filtered and spread evenly on the egg paste。
9
In a preheated oven of 180 degrees, about 50 minutes to the surface is fine。Fu Nudo Make Tips
Far Breton is not limited to dried apricots and raisins; other dried fruits or nuts can be used as well. 2. Oven temperatures may vary, so please adjust according to your own oven. Watch closely during the last 10 minutes of baking; it is ready when it turns golden yellow. 3. Far Breton will puff up during baking and appear plump when done, but it will naturally deflate as it cools.