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▼ More about the "Vanilla Canelé" made today :) 'Like' and 'Subscribe' are a great help in content creation! Hello, this is siZning. Today, I made vanilla canelé. The texture and baking color were well expressed even if it was made by just buttering the [CHEF MADE] mold without beeswax or copper frame. In the process of making, if you pay attention to the mixing part and the temperature, you too can meet 100% perfect taste canelé. Watch the video for ‘Vanilla Canelé’, which has a fragrant vanilla bean added to the deep flavor of dark rum. 🔸 archive If the finished canelé is stored (after the day it is baked), the texture will inevitably change. If possible, we recommend eat it on the day. (Except for the same day, when storing for a long period of time, put it in an airtight container and freeze it. Within 2 weeks) 🧡 Ingredients (12 servings) 490 g milk 45 g unsalted butter 1 vanilla bean 85g soft flour 30g plain flour 55g eggs 36g egg yolk 245 g sugar 32 g dark rum Unsalted Butter (For canelé Mold) **Be sure to cite the source when using the recipe! Please write together. ** Downloading and secondary editing of this video is prohibited. 'SiZning' We will continue to come with good videos and recipes. Please subscribe a lot! ☆SUBSCRIBE: / sizning ☆INSTA: / sizning ☆BLOG: https://blog.naver.com/sisdining_8689