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HidaMari Cooking

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Number of Videos: 649本

Ingredients

Unsalted butter (for the dough) : 20g
牛乳 : 250ml
バニラビーンズ : 1/2本
きび砂糖 : 70g
強力粉 : 40g
薄力粉 : 10g
egg : １個
ラム酒 : 1 tablespoon
Unsalted butter (for mold) : 10g

Time required

70minutes

Procedure

1) make milk liquid 01:14
Make browned butter using unsalted butter.
Add milk and vanilla beans, heat to 60℃ and cool.
2) make egg wash 03:04
Add rum to the eggs and mix well.
3) 生地液をつくる 03:31
Mix cane sugar, strong flour, and soft flour in a bowl, add milk solution from step 1, and mix.
Add the egg mixture from step 2 and mix.
Strain through a colander to remove the vanilla pod.
Cover the bowl with plastic wrap and let it sit in the refrigerator for half a day to a day.
4) 生地液を仕上げる 05:18
60℃程度のお湯(分量外)に1の生地の入ったボウルをつけ25℃程度まで温める。
5) 生地を焼く 05:42
Brush the canelé mold with unsalted butter (for molds).
Pour in the batter from step 4 and bake in an oven preheated to 210℃ for 1 hour to cool.

Point

・Ingredients are enough for 6 canelé molds.
・Remove the vanilla beans in advance.
・If you cool the dough in the refrigerator, the butter will solidify, so do not cover it tightly with plastic wrap.
・Pour the batter into a measuring cup to make it easier to pour into the mold.
・The best time to eat is 30 minutes after baking.
・Stop mixing the dough when there are any lumps left.
-Time required does not include time spent in the refrigerator.