Chinese Food
French pastry
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Coleridge originated from the monastery in Bordeaux in the 16th century. The afternoon tea and dessert invented by French nuns. This traditional dessert from Bordeaux, France, once disappeared because of the war. Almost lost. Nowadays, in order to preserve the lost traditional pastry, the French even set up a special Research Association for it. It's light and lovely on the outside. It's dark and crispy with rich caramel and rum fragrance. Inside, the fluffy and moist filling has delicate honeycomb like holes. No matter in the taste level change or taste experience, it's unique. Whoever eats it knows.
Cooking ingredients
Cooking Steps
Step1:Put 1 egg and 1 yolk into the egg beating basin.
Step2:Add in the sugar at one time. Whisk until white.
Step3:Sift in the low gluten powder.
Step4:Turn into a smooth cake paste without dry powder.
Step5:Add vanilla extract, butter and salt to the whole milk. Bring to a boil over low heat.
Step6:Pour the boiled milk into the cake paste in several times. Stir while pouring. Then place aside to cool.
Step7:Cool the cake paste. Add in the white rum. Mix well.
Step8:Put the cake paste in a fresh-keeping box and refrigerate for 24 hours.
Step9:Preheat the oven at 230 degrees. Brush a layer of butter on the copper mould. Then screw the mould back. Excess butter flows out.
Step10:Pour the frozen cake paste into the mold. It just can hold 6 coolies.
Step11:Put it in the middle of the oven. Heat it up and down at 230 degrees. Bake for 10 minutes (now you can see that Gloria starts to swell). Then heat up and down to 150 ℃ for 40 minutes.
Step12:If it's not hot enough, turn the heat up and down to 200 degrees. Bake for another 10 minutes. The spleen of each oven is different. This needs to be adjusted according to the actual situation.
Step13:After being discharged from the furnace, it shall be back buckled and demoulded. It shall be cooled.
Cooking tips:1. The success can be revealed. The color is caramel and uniform. The color is bright. There are pores inside. The size is basically uniform. 2. Be sure to bake it in a copper mold. Even if you bake it in this color with a plastic mold, it doesn't taste very good. 3. Caramel reaction refers to the degradation of sugars under high temperature (150200 ℃). The degradation products are condensed and polymerized to form a dark brown substance with viscous characteristics caramel, aldehyde and ketone. This is the key to Gloria's delicacy. There are skills in making delicious dishes.
