【sichuan】keluli

Name: 【sichuan】keluli
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 86g Low-gluten flour; 214g granulated sugar; 94g egg; 50g yolk; 428ml milk; 42g butter; 3g salt; 1 tbsp White rum; 1 tbsp Vanilla extract

by Scattered 2011

4.9 (1)

Favorite

Difficulty

Hard

Time

48h

Serving

2

But Luli has many legends~~~
"French classic" "Compared with macarons" "Time will tell you everything"~~~~~~
The legend is enough to make me excited~~ After seeing Keruli’s true face, I became even more excited~~
It took some time to buy baking ingredients~~~making cake batter, and a long 48 hours of aging time~~
During the baking process, keep pressing Coruli~
This is the most complicated delicacy I have ever cooked~~~
But when the tip of the tongue tastes the unspeakable deliciousness~~~ you will find that it is all worth it!

The mold I used is Xuechu Golden 12-molded Kluli Non-stick Cake Mold~~~
Compared with the copper mold, this mold is not so delicate, not so expensive~~~ No need to store it carefully~~ No need to brush the butter before baking~~
And its coloring effect is also very good~~~ The non-stick effect is particularly good~~
All in all, it is super cost-effective~~
This recipe is for the amount of 12 kelulis in the Xuechu Golden 12 continuous mold non-stick cake molds~~"

Ingredients

86g Low-gluten Flour
214g Granulated Sugar
94g Egg
50g Yolk
428ml Milk
42g Butter
3g Salt
1 tbsp White Rum
1 tbsp Vanilla Extract

【sichuan】keluli

1. Prepare ingredients: low-gluten flour, eggs, egg yolks, butter, milk, sugar, white rum, vanilla extract, Xuechu Golden 12 continuous mold Kluli non-stick cake mold;

2. Finely sift the flour twice and set aside;

3. Mix eggs, egg yolks and sugar;

4. Beat it with a whisk until it is fluffy and whitish;

5. Sift in low-gluten flour;

6. Use a spatula to mix up and down evenly;

7. Pour milk, butter, vanilla extract, and salt into the milk pan;

8. Bring to a boil over a small fire;

9. Pour into the batter in batches, slowly pour in while stirring; after stirring evenly, set aside to cool;

10. Pour in the white rum and stir evenly;

11. Cover it with plastic wrap, put it in the refrigerator, and refrigerate for 24-48 hours;

12. Take out the refrigerated cake batter and mix well again;

13. Pour into the mold, 8 minutes full; I use Xuechu Golden 12 continuous mold Keluli non-stick cake mold, no need to grease; just pour the batter directly;

14. Preheat the oven up and down to 230 degrees;

15. Place the mold in the middle of the oven and set the time to 10 minutes;

16. After observing the cake body bulging out of the mold, put on anti-scalding gloves, take out the mold, and shake it lightly;

17. Shake the cake body into the mold;

18. After 10 minutes, set the oven temperature to 150 degrees for the upper and lower fire for 40 minutes;

19. After 40 minutes, set the oven temperature to 200°C up and down for 20 minutes; after the program is over, take out the mold, and Keluli can easily demold the mold.

Tips:
1. What I use is Xuechu Golden 12 continuous mold Keluli non-stick cake mold, no need to grease; just pour the batter directly;
2. If the cake body bulges out of the mold, it must be taken out and shake the cake body down; otherwise, the color will be uneven and it will become a "pulsatilla" state;