Fneudo
1.
Prepare the required materials
2.
Dried cranberries are soaked in rum an hour or two in advance or overnight
3.
Nib the eggs into the basin and mix well
4.
Add 35 grams of sugar
5.
Stir evenly, about until small bubbles appear in the egg liquid
6.
Sift in low-gluten flour
7.
Add salt
8.
Stir slightly until the batter becomes smooth (do not over-mix to avoid gluten in the flour)
9.
Slowly add milk, mix well
10.
Add whipped cream and mix well
11.
Just mix it well, it's probably like this
12.
Spread butter on the inside of the baking bowl, about 8 grams (the butter needs to be taken out of the refrigerator in advance to warm up and soften, so it is easier to spread the butter)
13.
Spread a layer of dried cranberries soaked in rum on the bottom of the baking bowl
14.
Then pour into the batter mixed in step 11, heat 12 grams of butter in a small pot over the fire until it turns brown, and pour it on top of the batter
15.
Preheat the oven at 180 degrees, place the baking bowl in the middle of the oven, and bake at 180 degrees for about 50 minutes.
16.
This is the way it’s baked, I’m a little burnt, but it’s really delicious
17.
Dig a spoon and taste it, (*^__^*) Hehe...
18.
The skin is crispy and the filling is tender and smooth, so you have an appetite, isn’t it? ~O(∩_∩)O~
19.
Take a bite
Tips:
1. It is best to soak cranberries in rum one night in advance, so that they can be used the next day; if there is no rum, it is not necessary;
2. When mixing the batter, don't over-stir it to prevent the flour from becoming gluten;
3. The butter used to wipe the baking tray should be taken out of the refrigerator in advance to warm up and soften (it is not liquefied, don't make a mistake);
4. The roasting time can be determined according to the personal oven, and pay attention to the roasting situation;
5. Don't eat it right after it's roasted to avoid burning your mouth. You can let it cool for a while before eating.
