Canelé French-like Elegance

Canelé French-like Elegance

1. Prepare and set aside in advance according to the ingredients list.

2. Pour the milk into a saucepan and heat it up.

3. Add 15ml of vanilla extract (you can also put 20ml according to your taste preference).

4. After boiling, add butter and stir well.

5. Set aside the butter.

6. Pour the low-gluten flour, icing sugar, and sea salt into the second basin.

7. ​ Mix well with a spatula.

8. Put 2 eggs and 1 fresh egg yolk in the third pot and lightly beat them.

9. Pour the egg liquid into a slightly cooled milk pan and mix gently.

10. Then pour in the sifted flour.

11. ​The taste is more delicate after being poured into the filter sieve for the second time.

12. ​Add 30ml of rum and mix gently.

13. After standing at room temperature, cover with plastic wrap and put it in the refrigerator for 24 hours.

14. Apply butter to all the Keluli molds.

15. Pack 8-9 minutes full, when the batter is higher than the mold during the baking process, you need to take it out and tap the mold before baking.

16. Preheat the oven half an hour in advance and bake at 200°C for 1 hour.

17. Immediately after being out of the oven, shake it upside down from the mold, place it on the drying net and let it cool completely.

18. Appreciation of the finished product.

Tips:

1. Keep it in the refrigerator (do not freeze) for at least 24 hours. If you don't worry about it, you can leave it for 2-3 days to taste better;
2. If you feel that the color changes too quickly during the baking process, you can cover it with tin foil and bake it.