Fnudo

Overview

I really liked this dessert when I first saw it. Western-style snacks are really attractive. Although it is high in calories, I still can't resist the temptation. Eat and lose weight. I have some cream left over from making the egg tarts, so let’s try this. I made half the original recipe. My container is smaller and bakes faster. It’s really delicious. I guess it won’t be as dry when baked in a larger container. My son likes to eat it very much. He originally had one for each person, but who knew that my son ate 3 pieces by himself and I ate one. Son, you are so good at eating. I had a little too much butter, but a little butter was enough because all the oil came out during the baking process.

Tags

• baking
• children
• cake
• breakfast
• afternoon tea
• butter
• cranberry
• egg
• low gluten flour
• rum
• sugar
• whipping cream
• milk
• salt

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Add eggs to caster sugar and beat with a whisk until foamy.

   

3. 3 Sift in the cake flour and salt and stir evenly.

   

4. 4 Add the milk and whipping cream mixture, stirring evenly.

   

5. 5 Grease the inside of a baking bowl with softened butter, then add the soaked and drained rum cranberries and spread evenly.

   

6. 6 Simmer the remaining half of the butter until brown.

   

7. 7 First pour the well-mixed butter batter into the baking bowl, then use a small spoon to scoop out the clean and impurity-free caramelized butter, and pour it evenly over the batter as shown.

   

8. 8 Preheat the oven to 180 degrees and bake on the middle rack for about 35-45 minutes. The volume will rise halfway through. (If the baking bowl is smaller, you don’t need to bake it for so long)

   

9. 9 It will shrink after being baked; bake until the color in the picture appears on the surface.