French dessert [funudo]

French dessert [funudo]

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: add sugar to the egg and beat until bubbling.

Step 3: sift in low gluten flour and salt.

Step 4: mix well

Step 5: slowly add the milk and cream mixture, stir well.

Step 6: apply a large amount of softened butter (about 8G) on the inside of the mold, and then spread the cranberry with more than a little rum.

Step 7: pour in the batter mixed in step 5. The remaining 12 grams of butter into a small pot heated to brown (coking butter), filtered to remove excess impurities, evenly poured on the batter.

Step 8: preheat the oven, bake at 180-190 degrees for 50-60 minutes until the color in the picture appears on the surface.

Materials required:

On cream: 280 grams

Milk: 220g

Dried Cranberry: 50g

Rum: 50g

Eggs: 2

Sugar: 50g

Low powder: 50g

Salt: 1g

Butter: 20g

Note: the original recipe used 8 prunes and 50g raisins. There are a lot of cranberries in my house, so I changed them to cranberries. It is normal for funudo to expand when it is roasted and shrink when it is out of the oven. For baking containers, it's OK to use molds with solid bottom, porcelain baking cup or aluminum molds.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet