Flaugnarde

Flaugnarde

Introduction:

Production steps:

Step 1: soak blueberries and raisins in rum for 1 night - 24 hours

Step 2: beat the egg and sugar

Step 3: sift in low gluten flour and salt and mix well

Step 4: slowly add the mixture of milk and fresh cream and stir well.

Step 5: apply a large amount of softened butter (about 8G) inside the mold.

Step 6: put the dried blueberry and raisin into the mold and spread evenly.

Step 7: pour in the batter mixed in step 4.

Step 8: put the remaining 12g butter into a small pot and heat it to brown (coking butter).

Step 9: filter to remove excess impurities and evenly pour them into the batter in step 6.

Step 10: bake at 180-190 degrees for about 50-60 minutes until the color in the picture appears on the surface, and then come out of the oven.

Materials required:

Fresh cream: 280g

Milk: 220g

Low powder: 50g

Fine granulated sugar: 50g

Eggs: 2

Butter: 20g

Salt: 1g

Dried blueberry: 25g

Raisins: 25g

Rum: 50g

Note: PS: coking butter can add flavor to the cake, that is, the butter can be directly heated to brownish yellow, pay attention not to over heating, impurities should be filtered, do not puff too high when baking, and retract after baking, which is a normal phenomenon

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor