Mini Cannelle

今日はずいぶん前から我が家でコーヒーモーニングの集まりがある予定で、お隣とそのもう1つお隣の奥様に来ていただく予定でしたが、来年まで延ばしていただくことにしました。もうわたしの風邪はずいぶん良くて咳もほとんど出ませんが、今は皆さんお忙しい時期で普通の風邪もひきたくないですし、オミクロンが急激に広まっているので延ばした方が良いと判断。

There were supposed to be a coffee morning gathering at our place with our neighbours (just 2 ladies) this morning, but I decided to ask them to put it off until next year.  Although my cold is much better and I’m hardly coughing any longer, I know it’s a very busy and important time of year and nobody wants to come down with even the lightest cold now and with the current situation with Omicron I felt it’s better that way.

なのですが、せっかくミニカヌレを焼くつもりで生地を準備していたので(4日前から寝かせていました)、焼いて、来ていただく予定だったお2人にお裾分けしました。シンガポールにいる時に、お友達がされているフランス菓子教室で教えていただいたレシピで、外がカリッカリ、なかはもっちりでとてもおいしいのです。一口サイズなのでいくらでも食べられてしまうのが危険。イギリスに来てから焼くのは初めてなのでこのオーブンで焼くのは初めて。焦げる寸前まで焼くのが美味しいのでオーブンに慣れるまでは温度を下げるタイミングが難しく、1回目の今日はちょっと焦げ気味だったかもしれません、高温で焼く時間を1分くらい減らした方が良いのかも?焼き足りないより良い気がしますし、とても美味しいです。ただ、そこが膨れすぎたかな?真っ直ぐ立ちません。生地を使い切ってしまいましたが、少し入れすぎたのかもしれません。

However, I had prepared the batter for mini Cannelle four days ago and it’s been sitting in the fridge, so  baked them and asked my husband to take some to the ladies who were going to come over today.  These are mini Cannelle that I learned at a French Baking Class that my friend runs that I learned in Singapore.  They are crunchy outside, slightly bitter from caramelisation and chewy inside.  Not very sweet because it’s baked until slightly bitter and very moorish.  This was the first time I baked them in England using our oven, so I do need to adjust the temperature/timing a little before I can make them as perfect as I can.  I was told that you should bake them until just before it burns too much, which isn’t easy to judge, and I might’ve baked slightly too long.  Maybe I’ll try 1 minute less to bake at the higher temperature next time.  They are delicious anyway.  However, I think I put slightly too much batter in each, they puffed up a lot and they would not stand up.

 

 

 

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