Keluli

Keluli

Overview

Cannelé, a traditional dessert from Bordeaux, France, looks even more inconspicuous compared to the cute pink macarons. It's full of creamy aroma of vanilla rum, crispy on the outside, and has a QQ texture on the inside. People will fall in love with it after one bite! The first time I learned how to make it, I used a recipe from a Paris flower mom! I made it once and found it very magical. The outer layer is as crispy as caramel and the inner layer is as tender as pudding. Such a snack is actually made of such simple eggs, milk and flour. Keluli takes a lot of effort to make once, the batter takes 24-48 hours to mature, and it takes 1 hour to bake, but the operation is actually not complicated, and the wait is definitely worth it.

Tags

Ingredients

Steps

  1. The main ingredients to prepare

    Keluli step 1

  2. Add butter, rum, vanilla extract, and vanilla pods split in half to the milk and bring to a boil. When boiling, turn off the heat and continue soaking for 15 minutes

    Keluli step 2

  3. Take out the vanilla, use a knife to scrape out the vanilla seeds, and then put the vanilla seeds into

    Keluli step 3

  4. Then, heat the milk again until it boils again, turn off the heat and let sit for 2 minutes

    Keluli step 4

  5. In another bowl, stir together all the eggs, egg yolks and sugar

    Keluli step 5

  6. Pour a small portion of the mixed egg mixture

    Keluli step 6

  7. Mix well

    Keluli step 7

  8. Add flour and mix well

    Keluli step 8

  9. Add the remaining milk and mix well

    Keluli step 9

  10. Sieve and put into a sealed jar, then refrigerate for 24-48 hours

    Keluli step 10

  11. Grease the mold evenly with butter and drain out the excess

    Keluli step 11

  12. Stir the refrigerated Keluli batter evenly again, pour it into the greased mold, fill it up to 80%, put it into the preheated oven, bake at 230 degrees for 15 minutes, then bake at 180 degrees for 60 minutes

    Keluli step 12

  13. After baking for 30 minutes, when the batter is higher than the mold, take out the kelly and tap the mold one by one to let the batter return to the mold. Tap at least 3 times during the whole process

    Keluli step 13

  14. Turn the baked Keluli upside down, take it out of the mold and let it cool

    Keluli step 14

  15. Crispy on the outside and tender on the inside, Keluli is the aristocrat among desserts

    Keluli step 15