Clarillo (vanilla version)

Overview

Cannelés is light and cute on the outside, with a dark, baked, crispy shell that is filled with the aroma of caramel and lime wine. The fluffy and moist filling inside has exquisite honeycomb-shaped holes. It is a masterpiece in terms of texture changes and taste experience. Such completely different tastes appear in this humble pastry at the same time.

Tags

• baking
• good looks
• afternoon tea
• students
• butter
• egg
• egg yolk
• low gluten flour
• rum
• vanilla extract
• milk
• powdered sugar

Ingredients

Steps

1. 1 Prepare the materials. This is the material for 6-7 Kerilu. You need to double the amount of materials.

   

2. 2 Pour the milk into the pot, pour in the butter, then add the vanilla extract

   

3. 3 Heat the milk over low heat, stir and melt the butter, just heat it up, do not boil, cover and simmer

   

4. 4 Pour eggs and egg yolks into the basin, then add powdered sugar

   

5. 5 Stir until all the powdered sugar has melted

   

6. 6 Then sift in the low-gluten flour and stir evenly to form a batter

   

7. 7 Pour in the warm milk vanilla liquid and add in 3 times, stirring evenly each time

   

8. 8 Add rum, stir evenly, and filter again

   

9. 9 Cover with plastic wrap and refrigerate for 24-48 hours

   

10. 10 Apply a layer of butter on the mold

    

11. 11 Take out the liquid, stir it, filter it again, and pour it into the mold eighty-full. Preheat the oven to 200 and set the upper and lower heat to the middle rack for 30 minutes, then switch to the middle and lower rack for 40 minutes