Canary(ka na lei )

Canary

Introduction:

"Canary, golden yellow and slightly brown with coffee and sugar, is a French dessert. It's crisp on the outside and glutinous in the inside. It's very chewy, hehe."

Production steps:

Step 1: put the milk and butter into a small pot and heat over medium heat until boiling. Turn off the heat and stir slightly

Step 2: mix the egg, yolk, flour, sugar and salt well

Step 3: add the milk and butter liquid into the egg batter in step 2 three times, and use the egg beater to stir evenly each time, without any batter particles

Step 4: add rum into the batter, stir well, cover with plastic film, refrigerate for 30 minutes

Step 5: bake at 250 ℃ for 6 minutes, reduce the temperature to 180 ℃ and continue to bake for 50-60 minutes

Step 6: it is recommended to choose abrasive tools with uniform thickness to avoid uneven baking.

Step 7: I use about 3.5 silicone film, brush a layer of butter in advance, easy to demould

Step 8: the outside is brown and the inside is dense and chewy

Materials required:

Milk: 500g

Butter: 35g

Vanilla flavor: 5 drops

Eggs: 2

Egg yolk: 2

Low gluten flour: 100g

Fine granulated sugar: 230g

Rum: 15 ml

Fine salt powder: 3 G

Note: the abrasives should not be too big. It is suggested that they should be about the same thickness. Mickey's ears are already black, but his face should be baked for another 10 minutes. The color in step 6 is correct

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ka Na Lei