French Pastry【curuli】

Name: French Pastry【curuli】
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 125g Caster sugar; 2g salt; 25g butter; 250ml Whole milk; 1 egg; 1 piece yolk; 1/2 tablespoon White rum; 1/2 tablespoon Vanilla extract

by Q pig baby

4.6 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

5

Koluli originated from the afternoon tea snacks invented by French nuns in a monastery in the Bordeaux region in the 16th century. This traditional snack from the Bordeaux region of France, once disappeared due to the war, and almost disappeared. Now, in order to preserve this lost and recovered traditional snack, the French have even established an association specializing in Corrule. Its appearance is light and lovely, its dark crunchy shell is filled with rich aroma of caramel and rum, and its fluffy and moist filling has delicate honeycomb-shaped holes. It is a must-have in terms of changes in taste or taste experience. Who eats who know!

Ingredients

50g Low-gluten Flour
125g Caster Sugar
2g Salt
25g Butter
250ml Whole Milk
1 Egg
1 piece Yolk
1/2 tablespoon White Rum
1/2 tablespoon Vanilla Extract

French Pastry【curuli】

1. Put 1 egg and 1 egg yolk in the egg beater.

2. Add granulated sugar all at once and beat at medium speed until white.

3. Sift in low-gluten flour.

4. Fold into a smooth cake batter without dry powder.

5. Add vanilla extract, butter, and salt to the whole milk. Bring to a boil.

6. Pour the boiled milk into the cake batter in portions, stir while pouring, and then set aside to cool.

7. After the cake batter has cooled down, add white rum and mix well.

8. Put the cake batter into the fresh-keeping box and put it in the refrigerator for 24 hours.

9. Preheat the oven up and down to 230 degrees. Brush the copper mold with a layer of butter, and then turn the mold upside down to drain the excess butter.

10. Pour the refrigerated cake batter into the mold, just enough to hold 6 copper molds.

11. Put it in the middle of the oven, heat up and down at 230 degrees, and bake for 10 minutes (At this point, it can be seen that the Corurie begins to swell). Then bring the upper and lower heat to 150 degrees and bake for 40 minutes.

12. If the Caluli is still not burnt enough, turn the heat up and down to 200 degrees and bake for another 10 minutes. The temperament of each oven is different, this needs to be adjusted according to the actual situation.

13. After being out of the oven, it is reversed and demoulded and cooled.

Tips:
1. The successful Keluli has a caramel color and is uniform in color, bright in color, with pores inside, and basically uniform in size.
2. Be sure to use a copper mold to bake. Even if the color is baked with a plastic mold, it will not produce a very good taste.
3. Caramel reaction refers to the degradation of sugars under high temperature (150-200℃) heating conditions. The degradation products undergo condensation and polymerization to form dark brown substances with viscous characteristics: caramel, aldehydes, and ketones. This is the key to Keluli's deliciousness.