Cranberry Funudo

Name: Cranberry Funudo
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g cranberry; 100g Low powder; 250g Nestle Whipped Cream; 20g butter; 2 pcs egg; 220g milk; 1/4 spoon salt; 80g Caster sugar; 100g rum

by Ran Ran Bao Ma

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

One day, I saw the thin gray Funuduo. It looked delicious. The preparation was not complicated. If you look at the ingredients, you just have to do it. As a result, let Dad and Aunt Ranran who work early taste delicious. Ha ha! For specific methods, please refer to Bo Hui's recipe!
It’s the first time to post a recipe, please forgive me if there is something wrong! "

Ingredients

100g Cranberry
100g Low Powder
250g Nestle Whipped Cream
20g Butter
2 pcs Egg
220g Milk
1/4 spoon Salt
80g Caster Sugar
100g Rum

Cranberry Funudo

1. 1. Soak the cranberries in rum overnight; 2. Whip the eggs with sugar to make bubbles

2. 3. Sift into the mixture of low powder and salt and stir evenly; 4. Add the mixture of milk and whipped cream;

3. 5. Spread softened butter at room temperature in the mold, and spread cranberries with rum strained on the bottom;

4. 6. Pour into the batter, heat part of the butter into a brownish-yellow in a pot, filter out impurities, and pour it on the batter;

5. 7. Preheat the oven at 180 degrees for 60 minutes. It’s a delicious dessert, but it’s a bit too sweet due to the cranberry and sugar. Next time, if you make it again, you must put less cranberry and sugar, and put more whipped cream!