Fu Nudo
By VicentaLakin
It's the same taste as the eggbread, but it's not so young, between the eggbread and the cake. But it's all pure cream milk. Don't eat too much again. Just a little sip.
Recipe Recommendations
- animal whipped cream 200g
- milk 160g
- eggs 80g
- fine sugar 36g
- low-gluten flour 36g
- butter 18g
- dried cranberries 40g
- rum 40g
- salt 1g
- sweetening
- roast
- an hour
- ordinary
Steps for Fu Nudo
1
(b) Preparation of food products, with cranberry pre-positioned with rum for about 30 minutes
2
(b) Eggs with fine sugar, with an egg-beater to stir up bubbles (manual only)
3
(b) Sifting low-banded flour and salt, evenly mixing
4
A mixture of milk and light cream, evenly mixed
5
Soft butter (about half of the total) in roasted bowls and roasted beads, which are then ploughed with cranberry bells soaked and dried with rum
6
(b) To make the remaining half of the butter fires yellow
7
(a) The roasted bowl will be served with a four-square cream paste, followed by a small spoon to produce clean, impurity-free tar, which will be evenly poured over the face
8
The oven is preheated at 180 degrees, with mid-level roasting for about 50-60 minutes, and the volume will swell up in mid-way and will shrink when it comes out of the oven; it will be enough to bake to the colour in the picture。