Cannelés

Name: Cannelés
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 100g Whole egg; 40g yolk; 1/3 Vanilla pods; 500g milk; 10g rum; 50g butter; 200g Powdered sugar

by Skinny m

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Cannelés
It originated from Cannelés de Bordeaux, a monastery in Bordeaux in the 16th century, and an afternoon tea snack invented by French nuns. This traditional snack from the Bordeaux region of France, once disappeared due to the war, and almost disappeared. Today, Xiao Bake is sharing this recipe known as "the nobleman in French desserts" Keluli to bake friends~"

Ingredients

100g Low-gluten Flour
100g Whole Egg
40g Yolk
1/3 Vanilla Pods
500g Milk
10g Rum
50g Butter
200g Powdered Sugar

Cannelés

1. Cut the vanilla pod and remove the seeds. Put the vanilla seeds and vanilla pods into the milk, bring to a boil, and let the aroma of vanilla dissolve in the milk. Set aside. 2. Whole egg + egg yolk + powdered sugar, stir well.

2. Add the sifted flour and mix well. Add the melted butter and rum, and mix well.

3. Add the seeds and milk from the vanilla pods and mix well. After filtering, put it in the refrigerator for 24-48 hours. Wait for the batter to mature.

4. Keluli mold is treated with anti-sticking treatment, pour the batter, and it is 9 minutes full. Put it in the middle layer of the preheated oven and heat it up and down at 170 degrees for 60 minutes. When the batter is baked for 30 minutes, the surface of the batter swells higher than the surface of the mold. At this time, take it out, let the higher part cool and settle, and then put it in the oven. Observe carefully and repeat it several times. Turn to 190 degrees after 60 minutes and bake for 20 minutes.