Angel Bell·keluli, The Deliciousness You Will Fall in Love with

Name: Angel Bell·keluli, The Deliciousness You Will Fall in Love with
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low powder; 60g butter; 80g White sugar; 500g milk; 2 pcs Whole egg; 2 pcs yolk; 5g Natural vanilla extract; 8g rum

by The pimple cat who loves baking

4.7 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

Corrule, a traditional dessert from Bordeaux in France, originated in a monastery in the Bordeaux region in the 16th century. Because of its appearance like a monastery bell, the name of the bell of angels came from this.

Keluli’s appearance is light and lovely. The crispy shell baked into a caramel color is filled with rich aroma of vanilla and rum. The fluffy and moist filling has uniform honeycomb holes. The crispy shell is mixed with softness. Invagination, it is a taste experience that cannot be stopped. Every time it is baked, several of them will be eaten without waiting to cool down.

You have to share delicious things together. In your free time, you can roast a few and serve with coffee. It is also very pleasant~"

Ingredients

100g Low Powder
60g Butter
80g White Sugar
500g Milk
2 pcs Whole Egg
2 pcs Yolk
5g Natural Vanilla Extract
8g Rum

Angel Bell·keluli, The Deliciousness You Will Fall in Love with

1. Just heat the milk to warm, no need to boil, add vanilla extract and stir well. In another container, mix the whole eggs, egg yolks, and sugar, and mix well.

Angel Bell·keluli, The Deliciousness You Will Fall in Love with recipe

2. Sift the sifted low-gluten flour into the egg batter and mix well.

3. Add the melted butter and mix well again.

4. Pour the milk into 3 several times, stir well, then drip into the rum, and mix well.

5. Cover the batter with plastic wrap or tin foil and put it in the refrigerator for 24-48 hours.

6. Take out the refrigerated batter and pour it into the mold 80% full.

7. Preheat the oven 180 degrees, the upper and lower fire, the middle level. After baking for 15 minutes, adjust to 165 degrees and bake for 1 hour.

8. Immediately after baking, put it upside down on the drying net and let it cool.

9. A cutaway

10. The crunchy shell, moist and soft filling, mixed with rich rum aroma, is it delicious to look at?

11. The taste levels of eating while it is warm and eating it after cooling are different, it's up to you to savor it carefully. Eating it when it is warm, accompanied by the clicking sound of one bite, is extremely happy and contented inside.

Tips:
1. Good materials will have a good taste. Therefore, I chose the imported vanilla extract without additives, refined from pure vanilla pods.
2. When baking, when you see that the batter is higher than the mold, you must take it out and tap it several times to make it fall back, so that whitening of the top is not easy to occur after baking, which is what the industry calls the pasqueflower.
3. The traditional Culli is baked in a copper mold, and the finished product has the best effect, but it is not popular because of its high cost. One day, it was discovered that this non-stick mold made of heavy carbon steel can also bake a successful Kruuli. Try it a lot.