【Sichuan】Keluli

Overview

There are many legends about Crouli~~~ French classics are comparable to macarons. Time will tell you everything~~~~~~ The legend is enough to make me excited~~After seeing the true face of Crouli, I was even more excited~~ It took some time to buy baking materials~~~It took a long 48 hours to make the cake batter and mature it~~ During the baking process, I kept pressing the Crouli~ This is the most complicated delicacy I have ever made~~~ But when you taste the indescribable deliciousness on your tongue~~~ you will find that it is all worth it! The mold I used is the Xuechu gold 12-piece Coruli non-stick cake mold~~~ Compared with the copper mold, this mold is less delicate and less expensive~~~No need to store individual items carefully~~There is no need to brush the baking mold with butter before baking~~ And its coloring effect is also very good~~~The non-stick effect is particularly good~~ All in all, it is very cost-effective~~ This recipe is the dosage of 12 pieces of Xuechu Golden 12-piece Culli non-stick cake molds~~

Tags

• baking
• butter
• egg
• egg yolk
• low gluten flour
• sugar
• vanilla extract
• white rum
• milk
• salt

Ingredients

Steps

1. 1 Prepare the ingredients: low-gluten flour, eggs, egg yolks, butter, milk, sugar, white rum, vanilla extract, Xuexiku gold 12-piece Coruli non-stick cake mold;

   

2. 2 Sieve the flour twice and set aside;

   

3. 3 ) Mix eggs, egg yolks, and sugar;

   

4. 4 Beat it with a whisk until fluffy and white;

   

5. 5 Sift in low-gluten flour;

   

6. 6 Use a spatula to stir evenly;

   

7. 7 Pour milk, butter, vanilla extract, and salt into a milk pot;

   

8. 8 Bring to a boil over low heat;

   

9. 9 Pour the batter into the batter in portions, slowly while stirring; after stirring evenly, let it cool;

   

10. 10 Pour in the white rum and stir evenly;

    

11. 11 Cover with plastic wrap, place in refrigerator, and refrigerate for 24-48 hours;

    

12. 12 Take out the refrigerated cake batter and mix it again;

    

13. 13 Pour into the mold until it is 80% full; I used the Xuechu Gold 12-piece Coruli non-stick cake mold, no need to grease; just pour the batter directly;

    

14. 14 Preheat the oven to 230 degrees with upper and lower heat;

    

15. 15 Place the mold on the middle shelf of the oven and set the time to 10 minutes;

    

16. 16 After observing that the cake body swells out of the mold, put on anti-scalding gloves, take out the mold, and shake it gently a few times;

    

17. 17 Shake the cake body into the mold;

    

18. 18 After 10 minutes, set the oven temperature to 150 degrees for 40 minutes;

    

19. 19 After 40 minutes, set the oven temperature to 200 degrees up and down for 20 minutes; after the program is completed, take out the mold and you can easily demould it.