It seems that it will be very difficult to share this recipe with you. In fact, it is very simple to do. Prepare according to the grams of ingredients I gave, and let me list out the matters that need attention. Everyone can try it strictly according to my method.
We can't just make cakes and be satisfied. We need to learn more cookies in by going up one flight of stairs. A dew lido like this outside costs a few dollars. We can make it at home, and a few dollars can make a big plate.
Keluli
-the ingredients 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, all the ingredients are ready first, and the egg white and yolk of the egg are separated, leaving two yolks ready. The rest of the ingredients are weighed according to the grams I gave.
2. Put rum, vanilla extract, milk and butter into the pot, and cook on low heat until the milk bubbles slightly, then leave the fire for use.
3. Put the eggs, yolk and sugar into the basin, and stir with a manual whisk until the white sugar in the basin is melted.
4. Then sift in the low-gluten flour and continue to stir it evenly with the manual whisk. The flour should be sifted in twice, and then stir it evenly every time and then sift it for the second time. 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 put it in the refrigerator for more than 24 hours.
6. Prepare the mold for making Kelilu, and apply a layer of melted butter on the mold, and a thin layer will be enough, so that it will be more convenient to experience demoulding. Take out the refrigerated batter and pour it into the mold until it is 8 minutes full.
7. Put the mold in a preheated oven, fire it up and down at 200 degrees, put it in the middle layer and bake it for 1 hour, then turn it to 180 degrees for about 20 minutes. When the time is up to 20 minutes, observe the mold. If the batter inside is higher than the mold, take out the baking tray, tap the mold and let the batter return to the mold. Repeat this 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 rack to cool. So Lulu can do it. When eating, you can see the inside of the soft Q-bomb by cutting it open, but the shell is brittle and hard to eat. I really love this little dessert.
Tips:
1, vanilla and milk are mixed together and put in the refrigerator for 24 hours, so that the fragrance of vanilla can be released well. If it is not refrigerated, the taste may be bad later.
2, milk must not be boiled, 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 and repeat it several times to help color and avoid hoary heads.