[Taiwan castella made with pancake mix] Fluffy texture! Easy with hot cake mix ♪

Introducing a video of the recipe and how to make “Taiwan castella made with hot cake mix”. The Taiwanese castella, which has an irresistible fluffy texture, has been made easier to make using a pancake mix. You won't be able to stop your hands with its light, fluffy texture and gentle sweetness.
↓ Click here for detailed recipe ↓
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■ Cooking time: 90 minutes
■Materials (for one 17cm x 8cm pound mold)
・Hot cake mix: 50g
・Eggs: 2 ・Granulated sugar: 30g
・Milk: 40cc
・Salad oil: 2 tablespoons
■Preparation ・Put the milk in a heat-resistant container and warm it to about 40°C in a hot water bath or in the microwave.
・Preheat the oven to 160℃.
■ How to make
1. Put salad oil in a heat-resistant bowl and heat it for 50 seconds at 600W in the microwave.
2. Add pancake mix and mix well with a whisk.
3. Add warm milk and mix well.
4. Add egg yolks one by one and mix each time.
5. In another bowl, add the egg whites and whisk with a hand mixer.
6. Add the granulated sugar in 3 to 4 portions and whisk each time to make a meringue. When it foams until it forms a horn, mix it at low speed for about 1 minute to adjust the texture.
7. Add the meringue to ④ in 3 batches, and mix gently with a rubber spatula each time.
8. Pour it into a mold lined with a cooking sheet, place it on the bat and pour boiling water. * If the temperature of the hot water is too high, it may cause cracks, so adjust it to around 50°C.
9. Bake in an oven preheated to 160°C for 35-40 minutes.
10. After removing from the oven, remove from the mold and immediately peel off the left and right cooking sheets. It's complete when the rough heat is removed. Cut into desired size and enjoy.
■Tips/Points ・By adding warm oil and milk, you can create a fluffy texture.
・Putting dough with crushed bubbles on the rubber spatula or bowl will affect the swelling. Please do not forcefully collect it.
・Make the meringue with a clean utensil.
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