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Cannelé Questions
작성자
Maggie Lim
작성일
2022-09-28 15:08
Hi Chef!
Love your cannelle class, tried it a few times to practise this pastry, here is my questions –
1. I have some problems with the canelle. not all will turn out perfect, there is quite a few that has white unbaked spots, its not the whole bottom, just like spot of it, not in the concave part but at the side. Looks like it didn’t get in contact with the mould.
2. If the temp of the batter before baking an issue? Whats the best temp to start pouring the batter? 20-22C, if I leave it too high like 28-30C as HK is really hot, will it effect the outcome?
3. Another thing sometimes the top turns out flat which is perfect so when you turn it over it will stand nicely, but there are times when the canelle have a dome top, so when you turn it over it will kinda topple over, do you know how I can avoid this?
Love your cannelle class, tried it a few times to practise this pastry, here is my questions –
1. I have some problems with the canelle. not all will turn out perfect, there is quite a few that has white unbaked spots, its not the whole bottom, just like spot of it, not in the concave part but at the side. Looks like it didn’t get in contact with the mould.
2. If the temp of the batter before baking an issue? Whats the best temp to start pouring the batter? 20-22C, if I leave it too high like 28-30C as HK is really hot, will it effect the outcome?
3. Another thing sometimes the top turns out flat which is perfect so when you turn it over it will stand nicely, but there are times when the canelle have a dome top, so when you turn it over it will kinda topple over, do you know how I can avoid this?
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