Matcha Canelé, refreshing matcha flavor, a unique French petit dessert.

First, put 150 grams of all-purpose flour, 20 grams of matcha powder, and 20 grams of cornstarch together and mix well; this can make the matcha powder dissolve more easily.

600 grams of milk and 50 grams of unsalted butter, slowly cook until the unsalted butter melts.

Add 200 grams of white sugar and stir until the white sugar is completely dissolved.

2 eggs and 1 egg yolk, mix evenly.

Add the milk while it is hot, stirring continuously to mix evenly.

Sift in the prepared dry ingredients.

Stir until the color is uniform.

Sift twice to remove any unmelted large particles, which can make the batter smoother.

Add 15 grams of rum and stir well.

Cover the prepared batter with plastic wrap and refrigerate for 12-24 hours before using.

Once the batter has been refrigerated, take it out and stir it evenly again.

Pour into a more convenient container and set aside.

Brush the mold with a layer of unsalted melted butter.

Sprinkle another layer of flour.

Shake off the excess flour.

Pour in the matcha batter, filling it up to about 90% full.

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 completely.

Matcha Canelé, done O(∩_∩)O

Unique appearance, rich matcha flavor.

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 milk fragrance of matcha essence and butter spreads throughout the chew, bringing a fresh and rich feeling.