Klury
1.
Prepare various materials. Mix powdered sugar and low-gluten powder, sift through a sieve and set aside.
2.
Pour the milk and butter into a small pot and heat it over a low heat. While heating, cut the vanilla pods, scrape out the vanilla seeds and mix them into the pot. Put the outer skin of the vanilla pods into the pot and heat them to a boil, about 85 degrees. Remove the boiled vanilla milk from the heat, remove the vanilla pods, let it cool for a while, pour it into the powder mixture of the second step and mix well. Do not over-mix to avoid tendons.
3.
Add the whole egg, egg yolk and dark rum and stir well. 6. Cover the surface with plastic wrap, and wrap a layer of plastic wrap on the outside. Make sure to seal it and put it in the refrigerator overnight (the batter needs to be refrigerated for at least 24 hours, and can be stored for 72 hours at most).
4.
Cut an appropriate amount of beeswax into small pieces, put it in a copper mold, put it in an ACA oven and heat it up and down at 180 degrees, and heat it until the beeswax melts into a liquid. Shake the melted beeswax in each mold, so that the inside of the mold is evenly dipped in beeswax. Pour out the beeswax again, buckle the mold upside down on the grilling net, put it in the oven and bake at 185 degrees for 3 minutes to allow the excess beeswax to flow out.
5.
Take out the refrigerated batter (in a slightly separated state after refrigeration), stir well, sieve and set aside for later use. Cool the copper mold to 50 degrees and pour the batter into the mold until it is eight or nine minutes full.
6.
Preheat the ACA oven, fire up and down at 230 degrees, then put it in the middle and lower level of the oven and bake for 15 minutes. Without opening the oven door, switch to 190°C and bake for about 50 minutes. After being out of the oven, it can be directly reversed and released from the mold while it is hot. 1. It can be seen that the finished shell is evenly colored and does not collapse, indicating that the ATO-E45G oven of ACA has uniform firepower and good long-lasting temperature control.
Tips:
1. The finished Keluri can be kept in a sealed refrigerator for about 10 days, and it can be kept for 3 days when the normal temperature does not exceed 28 degrees. Because the production time is relatively long and the cost is relatively high, it is generally only available in medium-sized or above bakery shops.
2. Common Koluli molds include copper molds and silicone molds. The production effect of the silicone mold will be slightly worse. The maintenance method of the copper mold: It is best not to wash with water, otherwise the copper mold is easy to rust. It can be cleaned with a soft cloth or paper towel, wrapped in plastic wrap and stored.
3. Keep the mold at 50 degrees before entering the mold. You can lightly burn the mold with a spray gun to ensure that the beeswax in the mold will not solidify and control the expansion of the batter during the baking process. But don't let the mold temperature too high, it will cause the butter in the batter to set too fast and stick to the mold.
4. Beeswax is a natural oil secreted by bees. When buying, choose a higher price of natural edible beeswax instead of industrial grade. The used beeswax can be reused once after cooling and solidification. Repeated use will cause a coking reaction and affect the quality of the finished product.
5. If you don't have beeswax, you can use mold release oil instead. Or to save the amount of beeswax, mix beeswax and butter in half. But it is best not to just use butter to prevent scorching in the pure copper mold.
