Canary
By VicentaLakin
In the eighteenth century, Carnare of Paris, born in Bordeaux, the earliest years were unknown. It was said that Pierre Hermé ' s introduction had brought Canaré back to Paris. It's yellow with black brittle, and it's soft pudding. It's a little bit chewy and sticky, some say it's like egg cream pudding, others say it's past the Macalon。
Recipe Recommendations
- low-gluten flour 100 grams
- unsalted butter 35 grams
- eggs of 2
- egg yolk of 2
- pure milk 500 ml
- vanilla extract
- rum 15 ml
- sugar 200 grams
- refined salt a little
- milk fragrance
- baking
- several hours
- senior
Steps for Canary
1
Butter slices add pure milk, salt and fire heat。
2
It's hot for milk。
3
The whole egg, yolk and sugar are sufficiently mixed to lactate。
4
Scan low powder mix evenly。
5
Add butter and cream in fractions。
6
It's full of flavour and vanilla。
7
The thin sluice wrapper is put in the freezer for 12 hours。
8
The moulds are coated with a thin layer of soft butter, sifted with powder, lightly siping of surplus powder, and cold storage of spares。
9
One-two-minute slurrying out of the face and pouring into the mould, approximately one-third。
10
The pre-heat oven is 250 degrees, with the upper and lower fire and the middle level baked for about five minutes。
11
The temperature has been moved to 180 degrees, and the oven continues to be baked for 50-80 minutes。Canary Make Tips
1. It can be stored in the refrigerator for up to 4 days. If a large amount of batter is made, it is advisable to bake in batches and eat them on the same day to ensure the crust remains crispy.
2. If Canelés are kept for a long time, the crust absorbs internal moisture, becoming thick and chewy.
3. The best molds for baking Canelés are brass molds, which allow for even heating, create a dark, blackish shell, and yield a crispy exterior and tender interior.