#柏翠大赛#keluli

Name: #柏翠大赛#keluli
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 250g milk; 1 piece yolk; 1/2 Whole egg liquid; 63g Low powder; 118g granulated sugar; 13g butter; 25g rum; 1/2 a spoon Vanilla extract; 1/2 root Vanilla pods; Some Butter (spread)

by Mother Maizi

4.7 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

Cannelé, a traditional small dessert from Bordeaux, France, is even more shameless than the cute macaron biscuits. It is full of rich vanilla rum milky aroma, and it is crunchy on the outside, and the taste of QQ inside makes people fall in love with it after a bite!
The first time I learned to do it, I used Paris Huama's recipe! I made it once and found it amazing. The outer layer is as crispy as caramel and the inner layer is as tender as pudding. This kind of dessert is actually made of such simple eggs, milk and flour. But Luli takes a lot of time to make the batter. It takes 24-48 hours for the batter to mature, and it takes 1 hour for the batter to bake, but the operation is not complicated, and the waiting is definitely worth it. "

#柏翠大赛#keluli

1. Main ingredients prepared

2. Add butter, rum, vanilla extract to the milk, and boil the vanilla bean pods divided into two halves. When it boils, turn off the heat and continue to soak for 15 minutes

3. Take out the vanilla, scrape out the vanilla seeds with a knife, and then put the vanilla seeds in

4. Then, heat the milk again until it boils again, turn off the heat, and let stand for 2 minutes

5. In another bowl, stir all the eggs, egg yolks and sugar

6. Pour into a small portion of the mixed egg mixture

7. Mix well

8. Add the flour and mix well

9. Add the remaining milk and mix well

10. After sieving, put it in an airtight jar, and then put it in the refrigerator for 24-48 hours

11. Spread butter evenly on the mold and pour out the excess

12. Stir the refrigerated Koruli batter again, and pour it into the spread mold, 80% full, put it in the preheated oven, and bake at 230 degrees for 15 minutes and then at 180 degrees for 60 minutes.

13. After baking for 30 minutes, when the batter is higher than the mold, take out the Coruli, tap the molds one by one, and let the batter return to the mold. The whole process is at least 3 times.

14. The baked Koluli is inverted and released directly from the mold and let cool

15. Crispy on the outside and tender on the inside, but the nobleman in desserts

Tips:
Copper touch is too expensive, so use other materials! Huama’s recipe is 12 pieces. I used half the amount, which should be 6 pieces. I only have 4 Keluli molds, so I used a separate one. The finished product is not bad!