같바속촉 까눌레 만들기(밀랍코팅,동틀) Canelé recipe(Bees waxing ,copper molds)

#까눌레레시피 #canelédebordeaux #baking

까눌레(밀랍코팅,동틀)
canelé(Bees waxing ,copper molds)

1. 냄비에 우유와 실온버터를 넣는다
2. 바닐라빈 반을 갈라서 씨를 긁어 넣는다
3. 중불에 올려 버터를 녹이고 가운데까지 부글부글 끓어오르면 불을 꺼준다
4. 달걀, 노른자를 잘 풀어주고 설탕을 넣고 휘퍼로 섞어준다
5. 체친 박력분을 넣고 섞어준다
6. 반죽에 끓인 우유+버터를 체에 걸러 3번에 나눠넣으며 섞어준다(체에 남아있는 바닐라빈 씨를 잘 내려준다)
7. 골드럼을 넣고 주걱으로 섞어준다
8. 랩을 씌우고 12시간~하루정도 냉장숙성 시켜준다
9. 밀랍을 손잡이 스텐볼에 녹여준다
10. 까눌레틀을 150도 정도로 예열된 오븐에 10분정도 넣어둔다
11. 녹인 밀랍을 까눌레틀에 부어주고 바로 다시 녹인 밀랍에 부어준다(목장갑을 두장씩 겹쳐끼고 작업)
12. 틀을 식힘망에 뒤집어서 굳혀준다
13. 반죽을 꺼내서 잘 섞어주고 틀에 80-90%정도 부어준다
14. 230도로 예열한 오븐을 220도로 내리고 10-12분정도 구워준다
15. 190도로 내리고 60-70분 정도 더 구워준다(총 80-90분)
16. 굽는시간이 30분정도 남았을때 호일과 테프론시트를 윗면에 덮어 구워준다(윗면만 탈수 있으므로)
17. 하나씩 틀에서 꺼내 구움색을 봐가면서 1-5분정도 더 구워준다
18. 까눌레틀이 뜨거울때 키친타올로 잘 닦아준다

*반죽은 하루전에 만들어 두는게 좋다
*목장갑은 두장씩 겹쳐서 준비해둔다
*밀랍 녹이는 전용으로 사용할수 있는 손잡이 스텐볼을 하나 준비해둔다
*밀랍코팅후 까눌레틀을 뒤집어 굳혀줄 식힘망에 호일을 깔아 준비해둔다

밀랍 구매한 곳
https://naver.me/GMmolj5P

까눌레 13-14개 분량

우유 500ml
무염버터 25g
바닐라빈 1개
달걀 50g
노른자 60g
설탕 200g
박력분 110g
골드럼 25g

밀랍 적당량

Canelé (Beeswaxing, Copper Molds)


1. Place the milk and room temperature butter in a saucepan.
2. Split the vanilla bean in half and scrape out the seeds, then put them into the saucepan.
3. Melt the butter over a medium heat and bring to a simmer, then remove from the heat.
4. Beat the eggs, yolks and sugar together with a whisk.
5. Add the sifted cake flour and mix.
6. Add the boiled milk and butter to the batter in three separate additions through a sieve (sift the vanilla bean seeds through the sieve).
7. Add the gold rum and mix with a spatula.
8. Wrap and refrigerate for 12 hours to overnight.
9. Melt the beeswax in a stainless steel bowl with a handle.
10. Place the canelé moulds in a preheated oven at 150 °C(302 °F) for 10 minutes.
11. Pour the melted beeswax into the cannelé moulds and then immediately back into the melted beeswax. (be careful it's hot).
12. Invert the moulds onto a cooling rack to set.
13. Take out the batter, mix well and pour 80-90% of the moulds.
14. Preheat the oven to 230°C(446°F), then lower the temperature to 220°C(428°F) and bake for 10-12 minutes.
15. Lower the temperature to 190°C(374°F) and bake for another 60-70 minutes (80-90 minutes in total).
16. With about 30 minutes left to bake, cover the top with foil and a Teflon sheet (to prevent the top from burning).
17. Remove the cannoli from the moulds one by one, checking the colour and baking for another 1-5 minutes if necessary.
18. Wipe the moulds well with a kitchen towel while they are still hot.

*The batter can be made the day before.
*Make sure you have two pairs of mittens.
*Have a handled stainless steel bowl dedicated to melting the beeswax.
*Prepare a cooling rack lined with foil for inverting the canele moulds after the beeswax coating.

Ingredients for 13-14 Canelés

500ml milk
25g unsalted butter
1 vanilla bean
50g egg
60g yolks
200g sugar
110g cake flour
25g gold rum

a little beeswax


Canelé (Lilin Lebah, Cetakan Tembaga)

1. Masukkan susu dan mentega bersuhu ruangan ke dalam panci.
2. Belah biji vanili menjadi dua dan kikis bijinya, lalu masukkan ke dalam panci.
3. Lelehkan mentega di atas api sedang dan didihkan, lalu angkat.
4. Kocok telur, kuning telur dan gula dengan pengocok.
5. Tambahkan tepung kue yang sudah diayak dan aduk.
6. Tambahkan susu rebus dan mentega ke dalam adonan dalam tiga kali pengadukan terpisah melalui saringan (saring biji vanili melalui saringan).
7. Tambahkan rum emas dan aduk dengan spatula.
8. Bungkus dan dinginkan selama 12 jam hingga semalaman.
9. Lelehkan lilin lebah dalam mangkuk baja tahan karat dengan gagang.
10. Tempatkan cetakan canelé dalam oven yang sudah dipanaskan pada suhu 150°C (302°F) selama 10 menit.
11. Tuang lilin lebah yang sudah dilelehkan ke dalam cetakan canelé dan segera kembali ke dalam lilin lebah yang sudah dilelehkan (hati-hati karena panas).
12. Balikkan cetakan ke rak pendingin agar mengeras.
13. Keluarkan adonan, aduk rata dan tuangkan 80-90% ke dalam cetakan.
14. Panaskan oven hingga 230°C (446°F), lalu turunkan suhu menjadi 220°C (428°F) dan panggang selama 10-12 menit.
15. Turunkan suhu menjadi 190°C (374°F) dan panggang lagi selama 60-70 menit (total 80-90 menit).
16. Dengan sisa waktu sekitar 30 menit untuk memanggang, tutup bagian atasnya dengan kertas timah dan lembaran teflon (untuk mencegah bagian atasnya gosong).
17. Keluarkan cannoli dari cetakan satu per satu, periksa warnanya dan panggang lagi selama 1-5 menit jika perlu.
18. Bersihkan cetakan dengan handuk dapur selagi masih panas.

*Adonan dapat dibuat sehari sebelumnya.
*Pastikan Anda memiliki dua pasang sarung tangan.
*Siapkan mangkuk baja tahan karat khusus untuk melelehkan lilin lebah.
*Siapkan rak pendingin yang dilapisi foil untuk membalikkan cetakan canele setelah lapisan lilin lebah.

Bahan-bahan untuk 13-14 Canelés

500 ml susu
25g mentega tawar
1 biji vanili
50g telur
60g kuning telur
200g gula pasir
110g tepung terigu kunci biru
25g Gold Rum

sedikit lilin lebah