Tie Guan Yin Cannelés 鐵觀音可麗露
Substances:
500g milk
20g butter
200g tremendous sugar
10g tie guan yin powder
110g Blue Jacket Plain Flour
2 massive eggs
20g rum
10g tie guan yin powder
Technique:
1. Warmth up milk, butter & tie guan yin powder in a saucepan over medium low warmth until butter & espresso granules melted
2.
Sift flour in a big bowl & add in sugar. Whisk the combination until
mixed. Then slowly pour in (1) & whisk until
batter is easy. Whisk in eggs & whisky until mixed. Sieve
the batter. Cowl the batter & retailer in fridge in a single day.
3. Butter the moulds with softened butter & pour in batter.
4. Bake in a preheated oven @ 220C for 20mins, then 180C for 60mins.
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