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CANNELE

JOUR 1

  1. Chauffer la moitié du lait avec le beurre, le sucre, le sel et la vanille.

  2. Ajouter au mélange précédent l’autre moitié du lait encore froid, les YUMGO Entier & Jaune rehydratés et le rhum.

  3. Une fois refroidi à 29°C, mélanger une petite partie du liquide avec le mélange amidon de mais / farine pour former un appareil épais.

  4. Ajouter le reste du liquide, tamiser et débarrasser dans un contenant hermétique.

  5. Laisser reposer 24 à 48h à +4°C.

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DOWNLOAD THE RECIPE

Yumgo Canele.jpg

Ingredients

  • 2500 g of milk or soy milk

  • 1080 g of sugar

  • 20 g of salt

  • 240 g of butter or margarine

  • - g vanilla

  • 200 g of Rum

  • 1000 g of flour

  • 30 g of cornstarch

  • 120 g Yumgo WHOLE POWDER + 683 g of water (to hydrate Yumgo Whole) or 803 g of Yumgo Whole Liquid 

  • 22 g Yumgo YOLK POWDER + 146 g of water (to hydrate Yumgo Yolk) or 168 g of Yumgo YOLK LIQUID

  • 22 g of rapeseed oil (to hydrate Yumgo Yolk)

Processus

DAY 1

  1. Heat half of the milk with the vanilla, butter, sugar and salt

  2. Add remaining cold milk, Yumgo Whole and Yumgo Yolk ( rehydrated powder or liquid) and rum.

  3. Once at 29°C, whisk in a little amount of liquids into the flour / cornstarch mix to form a thick paste.

  4. Slowly whisk in remaining liquid. Strain the mixture into a container.

  5. Rest batter 24-48 hours at 4°C.

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​DAY 2 

  1. Preheat molds to 230°C

  2. Heavily grease molds with fat spray and flip over molds to pour out extra grease.

  3. Gently re-homogenize mixture with a rubber spatula, making sure to scrape the sides and bottom of the container.

  4. Fill copper molds with 80g of batter per mold, or 1/2cm from top

  5. Lower temperature to 200°C, bake 20 min.

  6. Lower temperature to 180°C, bake 25 min or until mahogany brown.

  7. Cool on cooling rack at least 1 hour until completely cool.

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