I would like to recommend a recipe for raw canelé that has become very popular recently. You can easily make it with a 100 yen mold, so give it a try.
Use a 100 yen mold
Canele powder 8 servings
Unsalted butter 10g
Sand sugar 45g
1/2 tablespoon rum
The right amount of vanilla essence
Fresh cream 50ml
Sand sugar 6g
Powdered sugar to your liking
1. Put the milk and unsalted butter in a hot pan.
2. When the butter is melted, turn off the heat and let cool to body temperature.
3. Crack eggs into a bowl, add granulated sugar and mix well.
4. Add the rum and vanilla extract in order and mix well after each addition.
5. Add the sifted cake flour and tapioca flour and mix gently. If you stir too much while baking, the cake will swell and pop out of the mold.
6. Add 1/3 of the milk and mix well.
7. Add remaining milk and mix until smooth.
8. Strain the dough and let it rest in the refrigerator for at least 12 hours, preferably 24 hours. By softening the gluten, you can prevent it from rising too much and popping out of the mold when baking.
9. Take the dough out of the refrigerator and bring it to room temperature.
10. If refrigerated, it will form a film on the surface and the dough will settle on the bottom, so mix again.
11. Brush the inside of the canelé with soft butter.
12. Pour the dough until the 9th minute of the canelé.
13. Bake in the preheated oven at 230°C for 20 minutes.
14. Lower the oven temperature to 190°C and bake for another 20 minutes. Temperature and time are approximate. Bake until the surface is nicely browned.
15. After baking, remove from mold and let cool.
16. Place whipped cream and sugar in a bowl, let stand for 9 minutes while cooling with ice.
17. Put the fresh cream in the ice cream bag.
18. Squeeze a generous amount of cream on the bottom of the cooled canelé and sprinkle powdered sugar on top and you’re done.