Rose Milk Tea Cannelés 玫瑰奶茶可麗露

Rose Milk Tea Cannelés 玫瑰奶茶可麗露

Ingredients:

550g milk
15g rose tea leaves
10g red yeast powder
20g butter
200g fine sugar
120g Prima superior bread flour
120g eggs
10mls rum

Method:
1. In a saucepan, simmer milk & rose tea leaves on low heat for 10mins. Stir in butter till melted
2. Add flour, red yeast powder & sugar in a large bowl. Whisk the mixture till combined. Then slowly pour in (1) & whisk till batter is smooth. Whisk in eggs till combined. Sieve the batter. Add in rum & mix well. Cover the batter. Store in fridge overnight
3. Butter the moulds with softened butter. Pour in batter
4. Bake in a preheated oven @ 220C for 10mins, then 180C for 70mins

Hojicha Cannelés 焙茶可麗露

Hojicha Cannelés 焙茶可麗露

Ingredients:
500g milk
20g butter    
200g fine sugar    
120g Blue Jacket Bread Flour 
1 Tbsp Hojicha powder
2 large eggs
1 tsp vanilla essence

Method: 
1. Heat up milk, hojicha powder & butter in a saucepan over medium low heat till butter &  melted
2. Sift flour in a large bowl & add in sugar. Whisk the mixture till combined. Then slowly pour in the mixture from (1) & whisk till batter is smooth. Whisk in eggs till combined. Sieve the batter. Cover the batter & store in fridge overnight.
3. Butter the moulds with softened butter & pour in batter.
4. Bake in a preheated oven @ 220C for 10mins, then 180C for 70mins (depends on individual oven)