Klury
1.
Cut the vanilla pods, scrape out the seeds inside, put the vanilla seeds and vanilla pods into the milk, heat to a boil, remove the heat, cover the pot, simmer for 10 minutes, let the aroma of vanilla dissolve in the milk
2.
Add the whole egg, egg yolk and powdered sugar, stir together until white
3.
Add the sifted flour and mix well
4.
Strain the vanilla pods from the milk, add butter and rum, and boil again on low heat
5.
Pour the heated milk into the batter several times, stirring well each time
6.
Strain the batter twice
7.
Wrap the batter with plastic wrap and put it in the refrigerator for 24-48 hours
8.
After the batter is mature, take it out and stir it with a whisk for another 2 minutes. Brush the copper mold with a layer of butter. Preheat the oven to 220 degrees. After heating, it will be inverted to let the excess fat flow down. Then take it out and pour the batter until it is 80% full. In the middle and lower layer of the oven, bake at 220 degrees for about 15 minutes, then turn to 180 degrees, and continue to bake for about 40 minutes. After roasting, take it out and put it on the heat-insulating rack upside down to cool down.
Tips:
1. The traditional Luli copper mold is coated with beeswax, which feels unhealthy for the body. The butter I used, I put the butter on the inner wall of the mold, and then heated it upside down to let the excess grease flow down, and then pour the batter.
2. The amount of batter can be made into 12 calories~
