Fneudo

Name: Fneudo
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 50g Dried cranberries; 50g rum; 2 pcs egg; 50g Low-gluten flour; 220g milk; 280g Light cream; 50g Caster sugar; 20g butter; 1g salt

by Snow rose

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

I've been fancying Yanse's Fneudo a long time ago. The name Fneudo is a transliteration in the book, but it's actually a pudding. Because she didn't have enough milk in her recipe, she replaced it with a lot of whipped cream. , The surface also uses coked butter to increase the aroma, the strong aroma is very attractive when it is baked, and both the color and the taste are first-rate after being baked. I use a small baking bowl to bake it. You don’t need to remove the mold after baking. It tastes delicious when you dig it out.

Ingredients

50g Dried Cranberries
50g Rum
2 pcs Egg
50g Low-gluten Flour
220g Milk
280g Light Cream
50g Caster Sugar
20g Butter
1g Salt

Fneudo

1. Dried cranberries soak in rum for 1 night to 24 hours

2. Drain excess rum

3. Spread a larger amount of softened butter (about 8g) inside the mold

4. Egg + confectioner's sugar for whipping

5. Sift in low-gluten flour and salt, stir gently

6. Slowly add the milk and fresh cream mixture and mix well

7. In a baking bowl, put the cranberries drained of excess rum and spread evenly

8. Pour in the mixed batter and fill it up

9. Put the remaining 12g butter in a small pot and heat it into brown (scorched butter), filter to remove excess impurities and pour it evenly into the batter

10. Bake at 180-190 degrees for about 50-60 minutes, until the surface is firmer and a beautiful baking color appears.

Tips:
1. Coked butter can add flavor to the cake, just heat the butter directly to brownish-yellow. Be careful not to overheat and filter out impurities;
2. This pudding will shrink slightly after being baked, which is normal.