Fu Nudo
By VicentaLakin
I've had a lot of light cream and light cream left in the past while making black sesame rice cakes, and it's inappropriate to store so much light cream for a long time
Recipe Recommendations
- sweetening
- baking
- an hour
- simple
Steps for Fu Nudo
1
Eggs with fine sugar to stir up bubbles。
2
Sift low-banded flour and salt, evenly mixed。
3
The mixture of milk and light cream is slowly added, evenly mixed。
4
The molds are coated with a larger amount of softened butter (approximately 8 grams) and then evenly placed in the raisins。
5
Pour in the good pasta. The remaining 12 grams of butter were put into small pots and heated to brown yellow (coated butter), filtered out excess impurities and evenly poured on the paste。
6
The oven, which is preheated at 185 degrees, has 50-60 minutes of upper-middle fire。Fu Nudo Make Tips
Tips: 1. Far Breton will rise very high during baking and will naturally shrink after cooling; this is normal. 2. Freshly baked Far Breton has a texture similar to custard, while cooled Far Breton is dense and firm. I personally prefer the Far Breton after it has cooled down~ http://blog.sina.com.cn/s/blog_6a50eef00101ivdx.html