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Crowley's approach
Crowley is a classic French dessert. I fell in love with it at first sight, and it is also called "angel clock" by the French. Lovely and unique shape, crisp shell, soft heart hidden inside, rich flavor of vanilla and rum after a bite, everything is so beautiful.

Today, I want to share Luli's cookbooks with you. It seems that it will be difficult to do. Actually, it is very simple to do. According to the grams of ingredients I gave, I made a list of matters needing attention. You can try it in strict accordance with my method.

We can't just make cakes and be satisfied. We need to go up a flight of stairs to learn more cookies. How much does it cost to have a dew like this outside? We can do it at home by ourselves, and a few dollars can make a big plate.

Kluli

-The raw materials needed-

Egg 1 piece, 500g milk, 2 yolks, 25g butter, 200g sugar, vanilla extract 1 spoon, 40g rum and proper amount of butter.

Production steps:

1. First, prepare all the ingredients, separate the egg white from the yolk, and leave two yolks for later use. The rest of the ingredients are weighed according to the grams I gave.

2. Put rum, vanilla extract, milk and butter into a pot, cook on low heat until the milk bubbles slightly, and then leave the fire for use.

3. Put the eggs, yolk and sugar into the basin and stir with a manual whisk until the sugar in the basin melts.

4. Then sift in the low-gluten flour and continue to stir evenly with a manual eggbeater. The flour should be sieved in twice, then stirred evenly every time and sieved again. Bring the milk just now, first pour half of the milk and mix it evenly, then continue to pour the remaining half of the milk and mix it evenly.

5. Cover with plastic wrap and refrigerate for more than 24 hours.

6. Prepare to make the mold of Kelilu, and apply a layer of melted butter on the mold. A thin layer is enough, so it will be more convenient to experience demoulding. Take out the frozen batter and pour it into the mold until it is 8 minutes full.

7. Put the mold into a preheated oven, fire it up and down at 200 degrees, bake it in the middle layer 1 hour, and then turn it to 180 degrees for about 20 minutes. When the time reaches 20 minutes, observe the mold. If the batter inside is higher than the mold, take out the baking tray and tap the mold to let the batter return to the mold. Repeat this process until the batter is no longer higher than the mold.

8. It's time. After the cake is baked, take it out and demould it immediately, and put it on the shelf to cool. So Lulu can do it. When you eat, you can see the inside of the soft Q-bomb by cutting it open, but the shell is brittle and unpalatable. I really like this little dessert.

Tips:

1, vanilla and milk are mixed together and put in the refrigerator for 24 hours, which can release the fragrance of vanilla well. If it is not refrigerated, the taste may be bad in the later stage.

2, milk must not be cooked, otherwise it will become egg flowers when mixed with eggs.

3. Remember that when baking, if you see that the batter is higher than the mold, you should take it out and tap it a few times, which will help to color and avoid hoary heads.