French Canelé Angel's Bell ┃Canelé de bordeaux

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RECIPE
▼Ingredients
Milk 250ml
Sugar 100g
Vanilla 1
Egg 1
Egg yolk 1
Cake flour 65g
Unsalted butter 20g
Rum 10ml
▼Instructions
1. Eggs and egg yolks in a bowl, beat evenly, set aside
2. Pour fresh milk, sugar and vanilla into the pot, heat to about 70 °C over low heat
3. Pour the fresh milk into the egg mixture, while stirring, sift in the cake flour, add unsalted butter
4. Refrigerate for 24-72 hours. After refrigerating, stir gently and pour into the mold until it is 80% full
5. Heat up and down at 230°C for 20 mins, upper heat at 170°C and lower at 200°C for 40 mins
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Chapter Labels:
00:00 Intro
00:11 Batter making
04:15 After refrigerating, put into mold
05:16 Baked
05:30 Finished product
07:04 Failed to share
#Canelé #Canelédebordeaux #Canelé

[@Renee-vz3cx]

Looks delicious 😋

[@ambar492]

looks really nice!! will try this recipe😊

[@saraatppkdotpt8140]

Perfect recipe 😁 thank you 😊

[@taeaunnycoco7502]

經典的味道就出來了

[@lihong3990]

剛好最近想要做！！！就有影片了好幸福！
幾天後交作業！謝謝🙏

[@saveursrelax]

Wow, beautiful ! Thanks 😍

[@couldbecooking]

They are so small and cute! 😍

[@soniavlogs4041]

Yummy 😋

[@bites8603]

What pan can i subsitute canele pan with? Mini pie pan?

[@iriz6576]

Can I use whiskey to replace rum ?

[@rosegirlonni]

您好 請問如果烤出來超級油亮 是正常的嗎 謝謝 烤盤還有明顯油漬

[@user-xm1lq1hb5v]

老師請問您影片中提供的烤溫設定230/20
第一次試烤設定溫度220/15分鐘
190/30 結果成品白頭
第二次試烤設定230/20分鐘 直接衝出烤模變形 想請問老師哪個部分需要調整呢？

[@user-uz6xv8yr9g]

麵糊入烤模前需要退冰嗎?

[@py3416]

if you add the flour to your egg mixture than add the milk, it will eliminate much of the lumps.

[@user-yn4mq9yk3n]

香草夾換香草精可以嗎

[@shyap20]

Hi, Thanks for the recipe. Do I need to bring the batter to room temperature when removing from the fridge? Thanks

[@itsrachelau]

i have the same question!

[@tinalai5996]

請問第二次烘烤時為什麼衝很高，不會下來呢

[@e020414]

您好，請問我烤出來裡面麵糊是呈現沒有空洞的請問是什麼問題，哪裡該注意呢？

[@user-wo9ob8lo2h]

您好～請問學廚模具是使用哪個型號呢？
型號：WK9950
材料量各式多少呢，謝謝您

[@kellyeng3028]

Hello , I don't understand what does it means Upper heat and down heat

[@Jumana373]

In the ovan there is upper heat and down heat

[@raaziatabassum]

What can we add instead of rum?

[@dearyahan]

You can add apple juice or just avoid the rum. No need to add rum coz I tried baking without rum and just use vanilla essence still there are pores.

[@MoLaLaCook]

actually i like without rum, coz i like the taste of vanilla and egg

[@user-ux6zu9zo9h]

請問如果無法調上下火、建議固定在多少度左右？

[@kittypang2173]

同問

[@Jason-sg7hq]

210，烤模放最下層，40分鐘後改160度30分鐘，我自己是這樣

[@MoLaLaCook]

通常是 上＋下火/2＝185度

[@WillyKUO-ib8du]

您好，請問可麗露頻頻白頭的原因是什麼呢?
烤模的油脂塗得很均勻，但漲起來時呈現小山丘狀，中間凸起、周圍沒有跟著漲起來
謝謝您~

[@Jason-sg7hq]

烤箱預熱有沒有確實?烤模有沒有放在最底層?你這樣聽起來是上下溫都不太夠欸

[@WillyKUO-ib8du]

@@Jason-sg7hq 我的烤箱是旋風烤箱、先220度15分鐘後轉185度50分鐘
另外請問為什麼有些人烤盤上會撲烘焙紙呢?
謝謝您

[@Jason-sg7hq]

@@WillyKUO-ib8du 我覺得你高溫時間太短，我都起碼30分鐘才調低。另外烤模上鋪紙應該是在溫度調低之後避免頂端過熟，頂端顏色對了就會鋪上

[@Jason-sg7hq]

@@WillyKUO-ib8du 高溫那段時間是讓他趕緊定型，你時間太短膨脹起來的地方還沒縮回去，形狀當然就變怪怪的

[@WillyKUO-ib8du]

@@Jason-sg7hq 是舖在烤盤上、模子下面的 有鋪沒鋪會有影響嗎?謝謝

[@danieljay293]

請問萊姆酒該去哪裡買 網路買得到嗎？

[@yinying0528]

要去烘焙店買 或是網路上都有

[@danieljay293]

@@yinying0528 我在蝦皮上都看沒有 你有知道的網站嗎？

[@yinying0528]

剛剛一查還真的沒有耶，我是在 全鴻烘焙店買的，50ml, 105元

[@danieljay293]

@@yinying0528 好唷 謝謝你🌹

[@hsybec]

麵糊倒入模具中不塗油不會黏著嗎？

[@user-pt2hd7up2x]

5:00分有說模具是不黏模具喲！

[@hsybec]

@@user-pt2hd7up2x 好的 謝謝❤️

[@lindalee5634]

法式馬卡龍也失敗這兩種最難

[@hotbtx9062]

烤的这么焦会不会对身体不好啊？

[@mlbbJH]

這是正常顏色，正常的焦化反應，若如果是燒焦就是碳化，就會有致癌的可能

[@aprilmaple1752]

材料做法原來咁簡單，點解賣咁貴？

[@james87look]

打完漿要雪24個鐘，拎出黎擺多1～2個鐘先變番常溫，再焗1個半鐘，而且失敗率算高，你自己諗下啦