Cannelés
1.
The organization is cut in pieces.
2.
Prepare ingredients: 336ml pure milk, 169g caster sugar, 35.5g butter, 1 vanilla pod, 85g flour, a small poke of salt, 2 egg yolks, 1 whole egg, and 30ml rum.
3.
The mold is cleaned and baked for later use.
4.
Pure milk, caster sugar, plan and scrape the vanilla seeds and vanilla pods, put them in a saucepan, bring to a boil and turn off the heat.
5.
Heat the butter while the milk is still warm, mix until the butter dissolves, and let it cool at room temperature.
6.
Add flour, salt, egg, and beaten egg yolk to the milk liquid and mix well.
7.
Add rum.
8.
Mix and stir evenly, don't stir. Cover with plastic wrap and put it in the refrigerator overnight.
9.
Keluli is put out to room temperature and warmed up for 1 hour. Preheat the oven at 220 degrees. Put the mould in the baking tray and put it in the oven to bake. Then use a brush to apply liquid butter (outside the portion) to the mold, or beeswax (beeswax needs to be heated in a pot first).
10.
Keluli is mixed evenly and filled into the mold to 1cm from the edge.
11.
The molds are staggered on the baking tray and placed in the oven at 200 degrees for 60 minutes.
12.
Bake for ten minutes.
13.
But Luli is out of the oven, demoulding while it's hot.
14.
The delicious and Q-flavored Cannelés is ready.
Tips:
1. It is not recommended to change the ratio in the recipe. The appearance after the change will be different.
2. Ensure that the temperature is the temperature in the recipe, and do not follow the oven set temperature. It is recommended to use a thermometer to measure it.
3. Don't shorten the standing time of Keruli batter, the maturity period of batter is very important.
4. Pour the rum on the baked Coruli and ignite it to add flavor.
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