French dessert: full of milk --- Canary(fa shi tian dian nai xiang shi zu ka na lei )

French dessert: full of milk --- Canary

Introduction:

"Canary, which was popular in Paris in the 18th century, originated in Bordeaux, and its earliest appearance is unknown. Some people say that it was Pierre herm é's introduction that made Canary popular again in Paris. Brown with black crispy skin, inside is soft pudding. It's creamy, chewy and sticky. Some say it's like custard pudding, others say it's better than macaroni. "

Production steps:

Step 1: cut the butter into small pieces, add pure milk and salt, and heat over low heat.

Step 2: turn off the heat when the milk is slightly boiling.

Step 3: mix the whole egg and yolk with sugar until they are emulsified.

Step 4: sift in the low powder and stir evenly.

Step 5: add butter and milk in several times and mix well.

Step 6: add rum and vanilla, mix well.

Step 7: wrap the thin flour paste with fresh-keeping film and refrigerate for 12 hours before use.

Step 8: apply a thin layer of softened butter on the mold, screen the flour, gently knock off the excess powder, and refrigerate for standby.

Step 9: take out the flour paste, stir for 1-2 minutes, pour into the mold, about 1 / 3.

Step 10: preheat the oven 250 degrees, heat up and down, bake in the middle for about 5 minutes.

Step 11: adjust the temperature to 180 degrees and continue to bake for 50-80 minutes.

Materials required:

Low gluten flour: 100g

Salt free butter: 35g

Eggs: 2

Egg yolk: 2

Pure milk: 500ml

Vanilla extract: 4 to 5 drops

Rum: 15 ml

Sugar: 200g

Refined salt: a little

Note: 1, the temperature of the cold room, can be stored for up to 4 days, it is recommended that if the batter is done more, then sub baked, baked out the day to eat, this is to ensure that you can eat the outside of the crispy. 2. Kana Lei put for a long time, the skin absorbed the moisture inside, will become thick, tough, biting. 3. The best mold for baking kanalei is made of brass, which can make it evenly heated, present a black shell, and taste crisp outside and tender inside.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Fa Shi Tian Dian Nai Xiang Shi Zu Ka Na Lei