可丽露 ~ French Rum and Vanilla Cakes / Canelés de Bordeaux

 

 

可丽露，是源自于法国波尔多地区的一种小蛋糕/传统甜点 . 这个甜点想做很久了，只因找不到可丽露模啊！皇天不负有心人，前几天在Viva Home 的 Baking & Confectionary 展览会里给我买到了意大利品牌 silikomart 生产的矽胶模 。这个模虽然有点贵，但品质比淘宝卖的好很多哦！（ 哈哈。。我“ 一个” 不小心还败了8个呢。。。）

 

食谱取自 ： 烘焙新手变达人的第一本書书 / 不藏私配方珍藏版 @ 第45页

可丽露 （ 约做16個 ）

材料:

低筋面粉130g ( 过筛 )
全蛋2颗
蛋黃2个
细砂糖180g  （ 我放120g ）
蜂蜜20g
兰姆酒2大匙
无盐奶油30g（ 溶化成为液体 ）
牛奶660ml
香草莢1/2支   / 香草精  1/2茶匙

 

做法 :
1. 将全蛋2颗 ,蛋黃放入工作钢盆中,依序加入细砂糖及蜂蜜混合均勻。

2. 将蛋液分2次倒入过筛的低筋面粉中混合均勻。依序加入兰姆酒及融化的无盐奶油混合均勻。 ( 图1 )      

                  

 

                                               ~ 图1 / picture 1 ~

3. 香草莢橫剖, 用小刀将香草仔括下放入牛奶中小火加热煮至60度就离火。将牛奶慢慢加入至面糊中, 边加边搅拌均勻。（ 我把牛奶加热至60度，离火后才加入香草精）.( 图2 )  

                 

~ 图2 / picture 2 ~

 

4. 完全冷透就密封放冰箱冷藏一夜 .

5. 隔天從冰箱冷藏取出確实回復室温，烤箱预热至230度。倒入烤模前将面糊充份搅拌均勻. 平均倒入烤模约9分满。( 我的只倒入5分满。)  . ( 图3 )

~ 图3 / picture 3 ~

 

6. 放入已经预热到230度的烤箱中烘烤20分钟, 然后将温度调整到190度烘烤20分钟 ,再将温度调整到180度烘烤20分钟即可出炉。（ 我把第二次烘烤温度调整到200度烘烤40分钟 ）

7. 出炉后戴手套将可丽露脫模。放在铁网架上放涼表皮即变脆壳。

 

Recipe source : carol

French Rum and Vanilla Cakes  / Canelés de Bordeaux

Ingredients ( makes 16 pieces ) :

130g plain flour ( sifted )
2 whole eggs
2 egg yolks
180g caster sugar ( I reduced to 120g )
20g honey
2 tbsp rum
30g unsalted butter ( melted )
660ml milk
1/2 vanilla beans or 1/2 teaspoon vanilla extract

Method :
1. Mix 2 whole eggs , egg yolks  in a mixing bowl , then add in sugar and honey . Mix until well-combined .

2. Pour this mixture batch by batch in the sifted flour and mix well . Then add in melted butter and rum . ( Picture 1 )

3. Boil the milk until 60c with vanilla bean  , heat off  . Pour the milk mixture into (2) . ( I boiled the milk until 60c , heat off and add in 1/2tsp vanilla extract ) .  ( Picture 2 )

4. Place it in the refrigerator for 24 hours / overnight .

5. Preheat the oven to 230c . Pour the batter in to the caneles moulds, they should be 3/4 full . ( Mine was  1/2 full ) . ( Picture 3 )

6. Place the moulds on a baking sheet, and cook on high heat ( 230c ) for 20 minutes, then lower the temperature to 190c continue cooking for 20 minutes and lastly lower it to 180c and cook for another 20 minutes .  ( Mine was 230c ~ 20 minutes and 200c ~ 40 minutes )

7. Carefully unmould them whilst they are still hot. Allow them to cool.

 

 

This post is linked to the event, Little Thumbs up organised by Zoe of Bake for Happy Kids , and  Doreen of my little favourite DIY , hosted by Tze of Awayofmind Bakery House .