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Canelé [low sugar, gluten-free] | Transcript of yukap's recipe

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yukap

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Ingredients

egg : 1 piece
牛乳 : 150ml
バター : 10g
(A) Lacanto : 大さじ1
(A) Millet sugar : 大さじ1
オートミールパウダー : 大さじ2
(B) Vanilla oil : 6滴
(B) Rum : 大さじ1

Time required

15minutes

Procedure

1) Mix milk and butter 00:26
Break the egg and beat it.
Put milk and butter in a bowl and heat in a 600W microwave for 1 minute and 30 seconds.
When the butter melts, add (A) and mix.
2) Make dough 01:11
Sift oatmeal powder into 1 and mix.
Add the beaten egg of 1 and (B) and mix gently so as not to mix too much.
3) Strain the dough and let it lie down 02:37
Strain 2 2-3 times.
Let it sit in the refrigerator overnight (at least 10 hours).
4) Return to room temperature 03:25
Mix 3 well and bring to room temperature for about 2 hours.
Apply butter (outside the amount) to the cocotte and pour the dough.
5) オーブンで焼く 05:25
230℃で余熱したオーブンに4を入れ、210℃で60分焼く。
焼けたら熱いうちにココットから取り出して完成。

Point

・ This amount is equivalent to 3 8 cm type cocottes.
・ Millet sugar can be replaced with white sugar. The reason for adding ordinary sugar as well as lacanto is that it is easy to brown and the texture on the outside is improved.
・ When adding beaten eggs, it is important to be careful not to mix them too much.
・ Egg whites and lumps of flour may remain even if you intend to mix them well, so strain them 2-3 times to make the dough smooth.
・ If you do not let the dough lie down, only the upper part will swell and a cavity will be created, so do not bake immediately.