Matcha Canelé – Cannelé 抹茶カヌレ

Instructions

• 1. Put the milk in a cooking pot and add the butter. Heat it up to abuot 60° and melt the butter completely. (Let it cool to reach abuot 50° & set aside)
• 2. In a bowl, add flour (bread and cake), and matcha powder, then sugar. Mix well.
• 3. Pour the cooled milk (about 50°) and beaten egg, mix well.
• 4. Add midori liquer, cover with a saran wrap and let it sit overnight in the fridge.
• 5. NEXT DAY - take out from the fridge 1~2 hours before baking. You may place it on at hot water bath. We need the temeprature to rise to around 23°.
• Start Pre-heat the oven to 290° ( with the oven tray inside).
• 7. Grease the molds with an oil spray ( I use copper molds here ). Lightly wipe off the oil from the bottom with a kitche towel.
• 8. Strain the dough once. Pour the dough into molds.
• 9. Take the tray out of the pre-heated oven. Place the Canelés on it. Bake 10 min at 290°, then reduce the heat to 190° (I also switched to fan-baking). Bake for 45~50 min.
• 10. Remove the Canelé from the oven and unmold. Let cool down, the Canelé will become very crispy.
• Enjoy!