法式可麗露
描述
前年去法國旅遊吃到黑黑不起眼的可麗露，法語：canelé，就覺得非常好吃，裡面是柔軟的蛋白與牛奶烘培而成的軟凍，表層則是厚厚焦褐色滿是焦糖的微硬外殼。今天決定來嘗試製作可麗露，第一次用銅模烘烤可麗露，看著烤箱中那種火侯均勻完美焦糖化的可麗露，真的不枉費投資貴俗俗的銅模來烤可麗露，因為吃在嘴裡，甜在心裡。
- 收錄在：【第160週】一週菜單
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準備食材, 無鹽奶油適先隔水加熱溶化成液體
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麵糊低筋麵粉過篩
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麵糊將2個全蛋放入鋼盆中
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麵糊將2顆蛋黃放入
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麵糊加入細砂糖
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麵糊加入蜂蜜
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麵糊利用湯匙混合均勻
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麵糊加入過篩後的低筋麵粉1半, 繼續攪拌均勻
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麵糊再加入剩下的另一半麵粉, 繼續攪拌均勻
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麵糊加入藍姆酒
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麵糊加入溶化成液體的無鹽奶油
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香草牛奶將牛奶加入鋼盆中
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香草牛奶將香草籽用刀子刮出, 將香草莢及香草籽一同加入牛奶中
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香草牛奶放上瓦斯爐上加熱至60℃後離火
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香草牛奶記得將香草莢取出
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將香草牛奶慢慢加入到麵糊中, 邊加邊攪拌, 就完成可麗露麵糊
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將可麗露麵糊放涼
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裝入密封容器中, 冷藏一個晚上
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隔天記得先將麵糊取出回溫, 並利用回溫的時間來處理銅模, 先將奶油溶化後, 利用刷子塗膜一層奶油後冷藏至奶油凝固, 再重複2次這樣的步驟
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完成奶油塗膜的銅模後就可以用來加入麵糊
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加入麵糊前記得要先攪拌均勻
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將麵糊加入銅模中, 約8-9分滿
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放入已經預熱到230℃的烤箱中20分鐘
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約20分鐘可見麵糊變高, 再轉成190℃烤20分鐘, 再轉成180℃烤30分鐘
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烤好放在鐵架上放涼
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好吃美味的法式可麗露可享用囉!
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塔洞1501號
便當偵探蔻霓
晏希
曾joy
