Made use of the extended break starting from last night, Saturday (strictly following an online recipe at half proportions). Overall, the result was successful, but not fully satisfying, so another attempt will be made during the May Day holiday.
Problems encountered:
Butter 15g. Boil milk and butter until large bubbles appear. Set aside for 15 minutes.
While the milk is resting: add white granulated sugar to eggs, sift in flour, and stir until the sugar dissolves (it is fine if slight graininess remains). The mixture should be quite thick, as shown. Add the milk in several small additions (I added it in three or four batches). Note: it is normal for the batter to be as thin as milk at this stage. It will thicken after resting. Cover the surface directly with plastic wrap (the wrap was not large enough, so I wrapped another layer outside). Time: 12 hours. Important: bring it back to room temperature by leaving it out of the refrigerator for one hour. Do not forget to add rum. While bringing it to room temperature, coat with butter (wear disposable gloves and apply with your fingers). This state is completely acceptable—do not use too much. It should be relatively transparent. Do not be greedy with the amount.⚠️ Oven preheating: 20 min ⚠️ Baking pan preheating: 5 min (I think the time is too short) (No sizzling sound when pouring in the batter) Pour the batter in, just do not overfill.
⚠️ Tap the shell twice! Once it puffs up, take it out and tap it to let it shrink back.
⚠️ Bake at 220°C for 25 min ➡️ 180°C for 40 min.
However, it actually took one and a half hours. The temperature was still insufficient, and the browning speed was very slow. The oven temperature is probably inaccurate and too low, but I did not dare to adjust it easily for fear of actually burning it.
This was taken out after baking for more than 40 min. The top coloring was still not good ⚠️ I turned off the upper heat and set the lower heat to maximum 230°C and baked for less than ten minutes? I checked it midway. The color improved a lot. In the end, I did not want to bake or fuss over it anymore.
That is how it is, much better hahaha.
Right after baking, the crust is soft and wobbly, and it is not easy to cut! After leaving it for more than half an hour, it is much better.
This is before cooling.
The crumb structure after cooling is significantly improved.
