ワッフル（ベルギーワッフル）｜Les sens cielさんのレシピ書き起こし
Les sens ciel Time required : 30minutes
Canelé ｜ Recipe transcription of Shiji's authentic sweets maker
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Ingredients
- milk : 400g
- Vanilla beans : 1/2
- butter : 20g
- Cake flour : 60g
- Strong powder : 25g
- Granulated sugar : 200g
- Whole egg : 50g
- egg yolk : 2 pieces
- rum : 30g
Time required
80minutes
Procedure
-
1)
Warm milk and vanilla beans
00:11
Remove the vanilla beans from the pods, add to the milk, add about 3 spoons of granulated sugar from the amount, and warm until fluffy. Turn off the heat, add butter, cover with aluminum foil and let it rest for about an hour.
-
2)
Mix flour and eggs
01:18
Add granulated sugar to the sifted cake flour and cake flour, and pour the whole egg and yolk into the indentation.
-
3)
Make the dough
02:11
Add 1 to 2 in small portions, mix, add rum and let sit in the refrigerator overnight.
-
4)
Pour the dough into a mold
03:10
Lightly mix the dough that has sunk underneath, strain it with a net, and pour it into a buttered mold.
-
5)
bake in an oven
04:33
Bake in an oven preheated to 220 ° C for 15 minutes, then lower to 190 ° C and bake for 45 to 50 minutes, then remove from the mold while hot to complete.
Point
・ By adding granulated sugar in step 1, it is possible to prevent the film from sticking and burning at the bottom of the pot. (You don't have to put it in)
・ Do not mix too much in step 2.
・ Let the gluten in the dough rest overnight in the refrigerator to calm it down. Rest for at least 6 hours.
・ If the dough is cold, it will take some time before it catches fire, so return the dough to room temperature before baking.
・ Be sure to preheat because it will boil when baked at a high temperature and a cavity inside will be created.
・ In step 5, switch the front and back quickly when there are about 15 minutes left to prevent uneven baking.
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