The bell of an angel

Published Aug 27, 2022 at 21:27pm ET

Canneles originated in the 16th century Bordeaux, a monastery in Bordeaux, where French nuns invented afternoon refreshments. This traditional snack from Bordeaux, France, once disappeared because of the war, almost lost. Canneles has a lightweight and lovely appearance, a dark baked crisp shell full of caramel and lime aroma, and a delicate honeycomb-like hole in its fluffy and moist filling. It is absolutely different in taste level and taste experience, and it also appears in this ugly pastry.

Food Material List

1 milk 250g
2 vanilla bean Half root
3 RUM 5g
4 butter 25g
5 Whole egg 100g
6 Granulated sugar 100g
7 Low-gluten flour 50g
8 Yolk 20g

Operational steps

1 Whole egg + yolk + sugar, whitened until white
2 Sift in starch
3 Bring milk + butter + vanilla pods + salt to a boil
4 Take out the vanilla pods, scrape out the seeds with a knife, and put them into milk. Pour the milk mixture into beaten egg mixture and mix well.
5 Add rum and mix well. Cover with plastic film. Refrigerate for 24-148 hours.
6 Spread butter evenly on the mould
7 Mix the refrigerated kohlrabi batter again and pour it into the wiped mould.
8 Pre-heat oven 210 degrees, middle of upper and lower fire for about 70 minutes
9 When the batter is higher than the mould after baking for 30 minutes, Keluli is taken out and tapped on the mould one by one so that the batter can be returned to the mould. The whole process should be knocked at least 3-5 times.
10 Remove the mould directly and cool it with Louli buckle.
11 Uniform colouring and no waist shrinkage are the perfect Keluli (like dark colour, you can add a little more time to bake or change black rum)
12 The crispy and tender Keluli is the aristocrat in the dessert.
13 Section diagram
14 Details

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