#French #dessert #Sweets #For parties

Canelé ｜ Recipe transcription of Shiji's authentic sweets maker

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Making authentic sweets from Shiji

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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.