{"id":46276,"date":"2024-07-23T15:20:19","date_gmt":"2024-07-23T07:20:19","guid":{"rendered":"https:\/\/sannenggroup.com\/baking-storyke-lu-li-the-angel-bell-who-is-so-cute-that-it-is-foul\/"},"modified":"2025-01-10T13:10:15","modified_gmt":"2025-01-10T05:10:15","slug":"baking-storyke-lu-li-the-angel-bell-who-is-so-cute-that-it-is-foul","status":"publish","type":"post","link":"https:\/\/sannenggroup.com\/en\/baking-storyke-lu-li-the-angel-bell-who-is-so-cute-that-it-is-foul\/","title":{"rendered":"Baking Story|Ke Lu Li, the angel bell who is so cute that it is foul"},"content":{"rendered":"\n
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You’ll fall in love with the delicious taste and sink in one bite<\/p>\n\n
\u2705 Origin and History<\/strong> What is Koruli? Keluli is a small French dessert, and it is still a niche existence in Taiwan for the time being. Today, let me take you through this treasure of the French dessert world and see what kind of magic it has that makes people sink in one bite!<\/p>\n\n
Cannel\u00e9s can be called Cornel\u00e9s or Cannar\u00e9s.<\/p>\n\n
Its rich taste and peculiar shape are a highlight, and it is also a powerful “weapon” that shakes people’s hearts. Its overall shape looks like a church bell, so it is also called the “Angel Bell”.<\/p>\n\n
Originating from the 16th-century Convent Cannel\u00e9s de Bordeaux in the Bordeaux region, it was invented by French nuns as an afternoon tea snack. This traditional pastry from the Bordeaux region of France was once lost due to the war. Nowadays, in order to preserve this lost tradition, the French have even set up an association dedicated to Cannel\u00e9s.<\/p>\n\n
\u2705 Characteristics<\/strong> The characteristics of Koluli are solid and tough on the outside, but dense on the inside, with a soft and crispy texture.<\/p>\n\n
It is light and cute on the outside, with a rich caramel and limme aroma in the crispy toasted shell, and a fluffy and moist filling with delicate honeycomb holes on the inside, creating a strong sense of contrast.<\/p>\n\n
Whether it is in the taste level change or the taste experience, it is a must!<\/p>\n\n
\u2705 Intimate tips<\/strong> 1, the traditional Corute, the color is caramel color and uniform, the color is bright, there are pores inside, and the size is basically unified.<\/p>\n\n
2. The production of Keluli has high requirements for molds, if you use plastic or carbon steel molds, even if you bake this color, you may not be able to bake a crispy taste.<\/p>\n\n
3. The use of three-energy low-sugar canalei mold (SN65055) in the low-sugar process will produce an attractive Maillard reaction, which can better assist the coloring of Koluli, and at the same time, the fragrance and taste will be better improved.<\/p>\n\n
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