Fenudo, the terminator of light cream

Fenudo, the terminator of light cream

Introduction:

"A while ago, when I was making black sesame glutinous rice cake, there was a lot of light cream left, but light cream was not suitable for long-term storage. What should I do with so much light cream? Next, I searched desperately for the delicious food that needed a lot of light cream, and finally I found it - I don't know the origin, background and story of funudo, and I can hardly find it on the Internet I'm really grateful to the master who developed this prescription. It's really delicious. "

Production steps:

Step 1: add sugar to the egg and beat until bubbling.

Step 2: sift in low gluten flour and salt, and mix well.

Step 3: slowly add the milk and cream mixture, stir well.

Step 4: apply a large amount of softened butter (about 8G) on the inside of the mold, and then put in raisins and spread evenly.

Step 5: pour in the batter. Put the remaining 12g butter into a small pot and heat it to brown (coking butter). After filtering out the impurities, pour evenly on the batter.

Step 6: put into the oven preheated 185 degrees, middle layer up and down the fire for 50-60 minutes.

Materials required:

Light cream: 280g

Milk: 220g

Raisins: 50g

Eggs: 2

Fine granulated sugar: 50g

Low powder: 50g

Butter: 20g

Salt: 1g

Note: tips1 and funudo will expand very high in the process of baking, and will naturally retract after cooling, which is normal. 2. The freshly baked funudo tastes like egg soup, while the cooled funudo tastes dense and compact. Personally, I prefer funudao after cooling~ http://blog.sina.com.cn/s/blog_ 6a50eef00101 ivdx.html

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet