Mini Canel (Easy Measuring Spoon Recipe) () OCHIKERON Create Eat Happy

Canel mold I used:
https://amzn.to/3LPHJ6a

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How to Make Canel (Easy Measuring Spoon Recipe)

Difficulty: Easy
Time: 1day & 1hr
Number of servings: 10 mini Canels (5145mm, 2.01x1.77inches)

Ingredients:
200ml milk (0.8 US legal cup)
2.5cm (1inch) vanilla
1 tbsp. butter
1 tbsp. honey
1/2 whole egg
1 egg yolk
2 tbsp. rum *if you like
5 tbsp. granulated sugar
4 tbsp. cake flour
2 tbsp. bread flour
(total 6 tbsp. of all purpose flour is ok)

Directions:
1. Put milk in a saucepan. Split the vanilla bean, scrape out the vanilla and add them to the saucepan. Set the saucepan over low heat and cook until the milk starts bubbling around the edges. Stop the heat, add butter and cook with the remaining heat until melted. Cover and seal with plastic wrap and leave to cool. *so that the batter won't dry out
2. Mix eggs and rum together.
3. In a different bowl, sift in cake flour and bread flour. Add granulated sugar and mix well with a whisk. Add the egg mixture and mix well.
4. In the milk mixture (1), add honey and mix well. Then add it into the flour mixture half at a time. Put through a sieve. Cover and seal with plastic wrap and chill in the fridge for 24 hours. *This allows the gluten in the batter to relax and the batter won't pop out while baking.
5. Mix the batter and put over the hot water until warm. Meanwhile butter the canel molds.
6. Preheat the oven to 220C (428F). Pour in the batter, leaving a little space at the top of each mold.
7. Bake in the oven at 220C (428F) for 20 minutes. Drop the molds to set the batter to cook evenly. Bake at 190C (374F) until golden brown, about 20 minutes or more.
8. Remove the molds from the oven and turn them over onto a cooling rack or a paper towel. Let them cool at room temperature.


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