寒塘鱼影
2018-04-07
1. Boil the milk and add the butter and the vanilla sugar while stirring.
2. In a large cup,beat the yolks, the whole egg and the sugar until foamy and creamy. Add the flour and rum.Add the hot milk to the batter and blend well.
3. The batter should be allowed to rise for 24 hours in the refrigerator.
4. Place the Cannelé Bordelais mould on the oven rack, pour in the batter and bake in a hot oven for 10 minutes at 220o C, then20 minutes at 175o C. Allow to cool completely before turning out.
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自制Mini火腿面包卷
来自美食搬运工
Mini火腿面包卷
来自一品轩
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