Almond canelé, with a gentle bite, the crispy outside and soft inside texture instantly fills your mouth, leaving an endless aftertaste.

300 grams of milk and 30 grams of unsalted butter, slowly cook until the unsalted butter melts.

Add 100 grams of powdered sugar and stir until the powdered sugar is completely dissolved.

1 egg, 1 egg yolk, mix well, add the milk while it's hot and stir well as you add it.

Sift in 70 grams of low-gluten flour and 20 grams of almond flour, and stir until fully melted and uniform.

Sift 2-3 times to remove large unmelted particles, which can make the batter smoother.

Add 10 grams of rum and stir well.

Cover the prepared batter with plastic wrap and refrigerate for 12-24 hours before use. After the batter is refrigerated, take it out and stir it evenly before setting aside.

Brush the mold with a layer of unsalted melted butter.

Sprinkle a layer of flour.

Shake off the excess flour.

Pour in the batter, filling it up to 90% full, and wipe off the excess flour from the edges.

Preheat the oven to 230°C, put it in and bake for 20 minutes first, then bake at 180°C for 50 minutes. Note: it will rise after about 20 minutes in the middle, you can take it out and tap it a few times to let it settle, then put it back to continue baking.

After baking, take it out and tap it a few times to remove the internal heat and make it easier to unmold, then invert to unmold.

Let it cool.

Almond canelé, done O(∩_∩)O

The exterior of the canelé is golden and crispy, as if it holds endless surprises.

The outer layer is crispy and fragrant. With a gentle bite, the crispy exterior and soft interior texture instantly spreads in the mouth, leaving an endless aftertaste.

The aroma of almonds and butter spreads abundantly as you chew.

The inside of the canelé is soft, like a cloud melting on the tongue, releasing a full sense of happiness.