[Tomato Recipe] Funudo - an alternative taste between tart filling and cake

Overview

The golden-yellow skin is wrinkled and very textured. One look at it makes you want to take a bite. When you dig into it again, you will find that the inside is very smooth and tender. This is a dessert that people will fall in love with as soon as they see it. The texture of funudo is very similar to egg tarts, but it's not that tender. It's somewhere between the fillings of egg tarts and cakes. Very classic and delicious! Let’s try it together!

Tags

• baking
• butter
• dried cranberries
• egg
• fresh cream
• low gluten flour
• raisins
• rum
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Soak dried cranberries and raisins in rum overnight

   

2. 2 Beat the eggs and caster sugar until foamy, then sift in the low-gluten flour and salt and mix well

   

3. 3 Slowly add the milk and whipping cream mixture and mix well

   

4. 4 Apply a large amount of softened butter inside the mold

   

5. 5 Put the dried cranberries and raisins from the excess rum into the mold and spread evenly

   

6. 6 Pour in the mixed batter

   

7. 7 Heat the remaining 12g butter in a small pot until brown

   

8. 8 Strain to remove excess impurities and pour evenly into the batter

   

9. 9 Place the mold into the middle shelf of a preheated 190-degree oven and bake for 60 minutes, until the color of the picture appears on the surface

   

10. 10 After the baked cake has cooled down, put it in the refrigerator and refrigerate it, then scoop it out with a spoon and eat it