Baking powder is not needed for this recipe. Important for success is to make a firm meringue(But not too much) and don't to overmix the batter. These two things are important to make the cake puffed up. Good luck!
böyle kanalları seviyorum hiç konuşmadan yemeği satabiliyorlar yemeğin güzelliğiyle zaten siz etkileniyorsunuz karşıdakinin oo tadı çok güzel olmuş bilmem ne demesine falan gerek kalmıyor ve bu gördüğüm kadarıyla uzakdoğu yemek kanallarında çok var
Emojoie, your recipe was a game-changer! I'd been trying loads from different creators on UA-cam, but yours was the only one that actually worked. So many others got it wrong, suggesting long baking times or using the wrong ingredients like vegetable oil. Finding your recipe was a lifesaver! I attempted making the cake three times before finally succeeding today. The first two tries ended up with a massive cake that rose way too quickly within 20 minutes. Being a newbie baker, today marks my first successful attempt, all thanks to your guidance. You're truly amazing, and I can't thank you enough. Consider me a new fan and subscriber to your channel!
I messed up at the step when I added the heated butter/milk mixture to the flour. Seems like the flour was cooked. Did you have to wait until the butter/milk mixture cool down before adding to the flour?
I ate this cake as a child, it was made by my mother, now I am over 50 years old and my mother died more than 30 years ago. It is an immense joy for me to find this recipe in Argentina this cake is not known, thanks!
I love this guy's recipes, they are literally foolproof, I made this cake and his New York-style cheesecake, and both of them came out great, just like his!!!
I messed up at the step when I added the heated butter/milk mixture to the flour. Seems like the flour was cooked. Did you have to wait until the butter/milk mixture cool down before adding to the flour?
11th day shelter-in-place in the U.S.. I baked this cake for my family and myself. It brought us a joy and happiness. Thank you very much for the recipe. Super delicious!!!
изящно эстетично- но блядь жрать такой торт мне не хочется- а это главный критерий по которому я минимум лайк не поставлю.п.с Души то как раз тут нет нехера- сплошные мозги
I just finished making this. It came out looking just like the video even though I didn't have a second pan large enough for a water bath! I put a pan of water on the rack beneath the cake and it worked fine. I also substituted the cake flour for 88 grams of all purpose flour and 12 grams of corn starch. The texture is fluffy and it tastes better than any cake I've made before. Thank you for the recipe!
Crystal Clear I only added 88g of all purpose flour because I didn’t have any cake flour. I saw online that you can replace cake flour with sifted all purpose flour and 12% corn starch. I have a rectangular pan that is 14x11x2 inches. It was not meant to bake cakes but it worked for me. Hope that helps!
hey so I tried this twice, with the same exact instructions, but they barely inflated. I think it's because my final mixture before putting in the microwave was a bit too liquid, but it doesnt make sense because I followed the instructions. Could you give me any tips on what you did or even what went wrong?
I'm from Spain and when I read the word «castella» I thought have to be spanish. I have checked on the web and it's true, this cake comes from Spain, exactly from Castilla (land of castles) and arrived by the portugueses to Korea. The cake is very similar to «sobaos». Regards from Spain.
He hecho exactamente lo mismo jajaja. A mí también me ha recordado a los sobaos o valencianas, ya sé que la textura es diferente pero de aspecto es muy parecido, con el papel y todo.
Для русскоязычной аудитории. Важные моменты приготовления Кастеллы: 1. Если взбить белки в плотную пену, они не смогут равномерно смешаться с желтками. 2. Чтобы белки потеряли минимум воздуха, надо белки вмешивать в желтки. Белки вмешиваются частями, по часовой стрелке, ложкой или лопаткой. Венчик разбивает бурбалки. 3. Бумагу застилать обязательно, так как тесто не будет иметь дочтаточной адгезии к форме, особенно антипригарной. Бумагу смазывать нельзя. Она должна быть сухой. 4. Вода в духовке нужна не столько для пара, сколько для защиты дна пирога от чрезмерно быстрого запекания. Надо не поосто наливать воду в поднос, а именно запекать на водяной бане. Форма должна быть погружена в воду на 1/3. В противном случае нижний слой пирога, соприкасающийся с металлическим дном формы (а металл, как известно, имеет высокую теплопроводность) запечется слишком быстро и не даст равномерно пропечься пирогу. Температурный режим и время приготовления дожны строго выдерживаться. Правильно приготовленный пирог Кастелла не должен значительно опадать после остывания.
Best jiggliest cake I’ve tried, so far and the best. I’m from the UK so cake flour isn’t a thing here but if you remove 2 tbs of it and replace it with 2 tbs of cornflour then you have cake flour.
Just want to say thank you for the amazing 'read more' section with all the ingredients listed for various pan sizes/types. Really appreciate it. Thanks!
It turned out so nice!!! The best part is there’s several options for different cake sizes, I tried 4 eggs and 65g variation! Thank you!!! It turned out great
This recipe absolutely works ! I just made mine. Taste yummy and so fluffy. Thanks for this recipe! A tip to make sure the cake cooks well is to make sure the the mixture butter and milk is not too hot ( recipe says around 50c ) and the whisk it very fast once you pour it into the cake flour. I wasted the first batch of butter and milk because it was too hot. The cake flour ended clumpy
Thank you for including English subtitles. I made this cake today and it's delicious. It's easy to make and the cost needed is low. The mall sell one block of this cake at around USD10
Впервые пробовала в Тайланде, не ожидала такой эффект - растворяется во рту🤤 С этим рецептом поучился точно такой же! Невероятно вкусный и воздушный😍 Спасибо!❤️🌿
@@Kymxkymx у меня никак не получается. Пеку стопицот лет все, что угодно. Но этот никак не могу приручить) начинает подниматься и потом падает до уровня запеканки. Духовка с конвекцией, отключить её нельзя. Думаю, может в этом проблема.
I just tried the recipe for the 20cm cake pan using a larger 22cm cake pan and it worked pretty well, though it did come out pretty flat and wrinkled at the top. But it is very moist and delicious. I just had to reduce the baking time to 60 minutes for the larger pan.
По-моему я почувствовала вкус от ... звуков приготовления))) Отличное видео, спокойное, сбалансированное, понятное (и так и хочется добавить- вкусное)) ) Спасибо за рецепт😊
hey so I tried this twice, with the same exact instructions, but they barely inflated. I think it's because my final mixture before putting in the microwave was a bit too liquid, but it doesnt make sense because I followed the instructions. Could you give me any tips on what you did or even what went wrong?
This is the best castella cake recipe I've tried! I've tried making chocolate flavor, coffee flavor and earl grey tea flavor castella cake using this recipe. The results always come out perfect.
Очень вкусный получился! Дети довольны! Когда испёкся он очень хорошо поднялся, но когда стал остывать стал опускаться. Очень нежный, вкусный! Спасибо за ваш рецепт! ❤
Отличное видео: приятно наблюдать за процессом, все понятно, вышел отличный пирог и самое главное - все в тишине, без лишних комментариев и разговоров, как я и люблю.
Muchas gracias por ponerle subtitulos en Español al video, siempre los he visto pero en algunas ocasiones se me complicaba no saber con exactitud qué era exactamente lo que usabas, ahora será más práctico. Saludos desde Tabasco, México 🇲🇽
I ever tried to make this cake before followed other ppl recipe but i failed.. yesterday i tried it again followed this recipe & im sooo happy to see my cake turned out to be super amazing.. so fluffy, soft & not too sweet.. thank you for sharing with us this true recipe.. ❤❤❤
This cake, cut in small pieces would be perfect as a base for an experimental tiramisù. All it needs is mascarpone cream, some coffee and cocoa powder on top. Awesome.
Hi :) Since it was your profession, can you tell me something? I tried to bake this cake 3 times. Each time it deflated. Do you have to eat it riht after you bake it. Or is there some sort of trick to keep it in shape?
@@jurganooooos5579 post your recipe in cups, tablespoons, ounces. It may be your leavening agent. (Eggs, baking Powder, soda, etc.) Maybe not enough or not baked enough. Or the flour, making sure you used the exact ingredients and measurements called for.. Baking is a science, very small margin of error.
I love how she showed the ones that weren't as pretty as the first and explained the reason that s amazing thank you so much its a real must try and fir the first time i m happy that the ingredients are all available in my country 😂💝
Hello, I'm from Taiwan~ The cake you made looks amazing! When I was a child, my grandpa often bought it for me. Unfortunately, because of the changes of the times, there are fewer shops making old-fashioned cakes. After many years, it is really nostalgic...
What a nice story! It really is sad to see fewer shops making those cakes... If you wouldn't mind/know, can you tell which shops sell those cakes? I would like to buy them someday! Also nice APH Taiwan pfp!
I just made this cake and it came out perfect. I've tried other recipes before but none of them worked for me.. I used the measurements on the description box for a 18 cm pound pan and followed the instrunctions throughoutly. only difference to the video is that mine wasn't as jiggly, but I suspect if I made a bigger portion it would be more jiggly.
@@TheW8N4JC no! But i used fresh eggs and also put a little bit of vanilla essence just to make sure. My others attempts always tasted eggy but not this one.
@@cathyzheng5323 don't know what went wrong with your cake but i followed the same recipe as it was instructed.. but one i did that i measured ingredients with table spoon... i ll send you ingrediant measurment using tbsp than try it again
Baking powder is not needed for this recipe.
Important for success is to make a firm meringue(But not too much) and don't to overmix the batter. These two things are important to make the cake puffed up. Good luck!
Hello and thank u for this recipe.i have a question can i use a glass pan instead of the one you are using in the video? Thanks
@@dr.mahmak It is not recommended to use glass pan because they do not bake well. The reason is that glass is a worse conductor of heat than metal.
The heat up or down heat?
@@zhasskkgaming2602 Use the conventional heating mode (upper and lower).
@@emojoie I see! Thank you very much🙏🏼🙏🏼🌸🌸
日本在住の台湾人です。今頂いたレシピで作ってみました。すごく美味しかったです。メレンゲの泡立て具合は慎重に確認しながら作りました。台湾で毎日食べられるようなケーキで当たり前のような存在だけどコロナで帰れなくてホームシックになった自分にこの台湾カステラを焼けて嬉しいです。ありがとうございました。
スフレのようですね✨
音を聴いてるだけでも、フワフワなのが分かります✨✨
クリームのサンドは、反則です🤤
böyle kanalları seviyorum hiç konuşmadan yemeği satabiliyorlar yemeğin güzelliğiyle zaten siz etkileniyorsunuz karşıdakinin oo tadı çok güzel olmuş bilmem ne demesine falan gerek kalmıyor ve bu gördüğüm kadarıyla uzakdoğu yemek kanallarında çok var
Adamlar bizim gibi egolu gösteriş meraklısı değil ki
@@floriography6739 😂😂
Mutfak sesi ne kadar güzel geldi kulağıma.Hakkısınız
Demi yaaaa
Emojoie, your recipe was a game-changer! I'd been trying loads from different creators on UA-cam, but yours was the only one that actually worked. So many others got it wrong, suggesting long baking times or using the wrong ingredients like vegetable oil. Finding your recipe was a lifesaver! I attempted making the cake three times before finally succeeding today. The first two tries ended up with a massive cake that rose way too quickly within 20 minutes. Being a newbie baker, today marks my first successful attempt, all thanks to your guidance. You're truly amazing, and I can't thank you enough. Consider me a new fan and subscriber to your channel!
❤❤ pudiste expresar con palabras , mi emocion por cocinar este receta tan tradicional y riquísima ❤❤🎉🎉
I messed up at the step when I added the heated butter/milk mixture to the flour. Seems like the flour was cooked. Did you have to wait until the butter/milk mixture cool down before adding to the flour?
オーブンレンジ新調して、早速つくりました！
めちゃくちゃ簡単で分かりやすいレシピで味も抜群に美味しかったです😳
15センチ丸ケーキ型で作らせてもらったのですがとてもふわふわプルプルにできて亀裂も入らず上手く作れました！本当にありがとうございます🙇♀️
♥
台湾行った時に実際に家族みんなでおいしいね〜って食べたので、作れると知ってめっちゃ嬉しいです！作ろう…！
今天再次練習，全部按照老師的recipe和步驟操作，成功了！😄表面沒裂痕 也不塌腰，也不再有布丁層。
我做 8吋*8 吋 固定模，🔥 302 F 70分鐘 放中層（北美大烤箱 有7⃣️層，若放最底層離上火太遠，會烤不熟，會常出現布丁層)，表面上色夠了，馬上取出不燜。
💕蛋白霜打到 可掛在打蛋器頭，往下垂晃卻不滴落，邊轉動盆子 邊用蛋抽快速卻動作輕盈的翻拌，從兩點鐘方向進入 八點鐘方向出，動作太大 將會產生更多氣泡，最後用刮刀抄底
刮盆邊 再攪拌整理一下。
💕水浴法時 若見蛋糕表面開始有小裂痕時，💕或水盤中的水 已有小氣泡，取幾個冰塊投放到水盤中 降溫（我開了三次也沒事）。
❤️以上 小小心得分享，希望對新手有幫助。💕再次感謝老師的recipe和教學分享，感恩 🙏
太晚看到 過了30-40分趕快把它移上去中層😂
Apart from that cake coming out absolutely stunning, can we talk about the video's ultra crisp audio. Just listening to it is super soothing to me.
Right! I got super sleepy listening to this and I don’t listen to ASMR.
Is that butchers paper
They’re faked.
I loved the sound!
and his hands, have you seen his hands???? ^_^
美味しそう〜！
失敗してしまう理由を実物と一緒に紹介してくれるのがありがたいです。ありがとうございます。
I ate this cake as a child, it was made by my mother, now I am over 50 years old and my mother died more than 30 years ago. It is an immense joy for me to find this recipe in Argentina this cake is not known, thanks!
Hola! Sabes si se consigue el cake flour que dice ella acá en Argentina?
o él, no sé.
@@pejeladystart la 0000? O será la harina leudante?
@@pejeladystart gracias!
what's i like in this cake its not has a baking powder chemical yeast👍🇲🇦
因為疫情 已經三年半沒回台灣了，當然也就吃不到啦。家中孩子都非常想念台灣古早味蛋糕，今天我跟著老師的步驟 試著做⋯，烤了70分鐘（美加大烤箱），雖然底部有一點點絲狀的布丁層，但是無損蛋糕的美味，太好吃了！
非常感謝老師的影片分享，我才能滿足孩子們的期盼，再次❤感謝您 🙏。明天我還會繼續練習的。
The sound of all those tiny bubbles inside the cake popping as you cut into it really butters my toast.
Nooo! Had to search till where she cuts it! Yip, its weird though. :D
やっと作りました
ふわっふわのふっかふかで焼き立ての美味しさといったらもう
友人に温かいうちにお届けしたら「こんな美味しいの初めて」と感激されちゃいました
我が家の定番になりそうです。ありがとうございます
投稿する時間がちょうどお腹空く時間帯や
見ただけでお腹ふくれましたww
私は見てお腹が空きました…(´･ω･`)
I love this guy's recipes, they are literally foolproof, I made this cake and his New York-style cheesecake, and both of them came out great, just like his!!!
what size of the egg dod u use ?
@@tzeshing4054large eggs work best
I messed up at the step when I added the heated butter/milk mixture to the flour. Seems like the flour was cooked. Did you have to wait until the butter/milk mixture cool down before adding to the flour?
型や大きさごとのレシピに感激しました！本当に作りやすく分かりやすくとっても美味しかったです！
まさかの牛乳がなくて、
まさかの生クリームが残っていたので、
まさかの生クリームで作ったのですが、
めちゃくちゃ美味しすぎてびっくりしてます！
ありがとうございます！
11th day shelter-in-place in the U.S.. I baked this cake for my family and myself. It brought us a joy and happiness. Thank you very much for the recipe. Super delicious!!!
My raised really nicely and then dropped so I have to throw it away. Do not know what have I done wrong😔
Magda g. Bake it for 10 minutes (or so) longer time. An under baked cake will collapse as it cools.
違うサイズや型のレシピまで載せて頂いてるのがすごく分かりやすくて助かりました！
今回18cmの丸ケーキ型で挑戦してみましたが、ふわしゅわのとても美味しい台湾カステラが焼けました✨
Как это все красиво, изящно, эстетично, никогда не видела таких красивых видео с душой, я просто в восторге 🥰😍😍😍
изящно эстетично- но блядь жрать такой торт мне не хочется- а это главный критерий по которому я минимум лайк не поставлю.п.с Души то как раз тут нет нехера- сплошные мозги
Лучше наполеон уж, чем этот пластик
Вообще аж в мышцах расслабон )
@@MM-kz9pd Какой бл пластик ты вообще о чем? ....
Смотреть на эти рецепты - бальзам для глаз и антистресс 😍😍😍😍😍
I am a fan of ber ozka...Wow you are beautiful 🙂👍
Ага, особенно как молоко добавляют в масло 🤦🏼♀️
@@JW-so4fc is she maybe not speak english
ber ozka тоже хотела сказать что нервы успокаивает приятно
@@JW-so4fc thanks 😍
I just finished making this. It came out looking just like the video even though I didn't have a second pan large enough for a water bath! I put a pan of water on the rack beneath the cake and it worked fine. I also substituted the cake flour for 88 grams of all purpose flour and 12 grams of corn starch. The texture is fluffy and it tastes better than any cake I've made before. Thank you for the recipe!
Mine failed, it sunk in after I got it out of the oven😔
How big is your pan?? Why your flour is so less
And the recipe didn't state corn starch
Crystal Clear I only added 88g of all purpose flour because I didn’t have any cake flour. I saw online that you can replace cake flour with sifted all purpose flour and 12% corn starch. I have a rectangular pan that is 14x11x2 inches. It was not meant to bake cakes but it worked for me. Hope that helps!
kelly hu mine shrunk a little too but it tasted nice 😆
作ってみました！生地はしっとりしていてプリンのようなケーキのようなスポンジ生地の間のような食感で美味しかったです。
あけましておめでとうございます🎍
年末はこの台湾カステラを型を変え分量を変えずーっと作り続けていました。何台作ったかわかりません。
その甲斐あってすっごく美味しいカステラができました。みんなに配って食べさせたい！
他のサイズの型で作る場合の分量も概要欄に追加しました。
あけましておめでとうございます
僕の今年の目標はえもさんの失敗作を食べる仕事に就くことです！😄
ぜひ食べさせて頂きたい!!!!!!😫😫😫😫😫
配ってくださーい🤤🤤
食べたい！！！！！！
@@らやわま-l8m 同じ目標を持っております！！(^^ゞ
えもじょわ先生にとっては失敗作でも私にとっては大成功で大喜びなんですよねw
私の作る失敗作はきっともう食べれるレベルじゃないカンジになるので…😇
I made this, tell you what.... AMAZING! I recommend adding a bit cream of tartar to your meringue, it stabilize so well
hey so I tried this twice, with the same exact instructions, but they barely inflated. I think it's because my final mixture before putting in the microwave was a bit too liquid, but it doesnt make sense because I followed the instructions. Could you give me any tips on what you did or even what went wrong?
@@selinasun7178 did you bake this in microwave?
How much is a bit 1 tea spoon
@@saifnaaman5590 I put a pinch, roughly 1/4 teaspoon
Hi. Do you know if I can use hot cake (pancake) flour?
メレンゲの泡立て具合が心配でしたが、綺麗に焼けました。甘さも程よく美味しかったです。
シンプルな材料だから衝動的に作れてしまうのが罪深い…😫
また作ります！
I love your recipes. You give descriptions for different cake tin sizes that i haven't seen in any other UA-cam recipes. Thank you.
Yet no round ones. Most bakers starting out usually have round ones, he should include one at least.
I'm from Spain and when I read the word «castella» I thought have to be spanish. I have checked on the web and it's true, this cake comes from Spain, exactly from Castilla (land of castles) and arrived by the portugueses to Korea.
The cake is very similar to «sobaos».
Regards from Spain.
KyraFirestream
¿No te recuerda a un «super sobao»?
@KyraFirestream
Qué le vamos a hacer, no tenemos la misma imaginación...
He hecho exactamente lo mismo jajaja. A mí también me ha recordado a los sobaos o valencianas, ya sé que la textura es diferente pero de aspecto es muy parecido, con el papel y todo.
@Titantr0n
Así es y esa era mi idea, yo no entro en cuestiones técnicas, pero el aspecto es casi clavado...
the portuguese brought it to Nagasaki and became a speciality there. and went to Taiwan from Japan I guess
The sound that the cake is making gives me chills and I love it
ASMR
I tested this cake once and it turned out beautifully like a cloud, just made another one for my birthday tomorrow. Best cake ever 🩵
Happy Birthday and hopefully it was a delicious fluffy cake🎂❤️
Did you use cake flour?
@@loveyourself_82sorry for super late reply, never get notifications lol but yes i did.
カステラを手やフォークで割る時のシュワシュワ音が素晴らしい
♥
Для русскоязычной аудитории.
Важные моменты приготовления Кастеллы:
1. Если взбить белки в плотную пену, они не смогут равномерно смешаться с желтками.
2. Чтобы белки потеряли минимум воздуха, надо белки вмешивать в желтки. Белки вмешиваются частями, по часовой стрелке, ложкой или лопаткой. Венчик разбивает бурбалки.
3. Бумагу застилать обязательно, так как тесто не будет иметь дочтаточной адгезии к форме, особенно антипригарной. Бумагу смазывать нельзя. Она должна быть сухой.
4. Вода в духовке нужна не столько для пара, сколько для защиты дна пирога от чрезмерно быстрого запекания. Надо не поосто наливать воду в поднос, а именно запекать на водяной бане. Форма должна быть погружена в воду на 1/3. В противном случае нижний слой пирога, соприкасающийся с металлическим дном формы (а металл, как известно, имеет высокую теплопроводность) запечется слишком быстро и не даст равномерно пропечься пирогу.
Температурный режим и время приготовления дожны строго выдерживаться.
Правильно приготовленный пирог Кастелла не должен значительно опадать после остывания.
Спасибо вам за разъяснения
Спасибо большое!
@A U, я не использую.
Бла бла бла
Время и температура зависит от духовки и режима.
I’m so going to make this. Really like the production with no voice or over the top (false) antics.
Best jiggliest cake I’ve tried, so far and the best. I’m from the UK so cake flour isn’t a thing here but if you remove 2 tbs of it and replace it with 2 tbs of cornflour then you have cake flour.
Okay, this is one of the most satisfying things I've ever seen
Yeah the person eating it 😳
bem que podiam passar essas receitas com legenda neh.
Just want to say thank you for the amazing 'read more' section with all the ingredients listed for various pan sizes/types. Really appreciate it. Thanks!
This is like ASMR but actually satisfying and not creepy
Suck
ASMR itself isn't creepy. Videos people make for triggering it can be creepy however. :p
Thank heavens I'm not the only one!
Mal
rose queen what is ASMR ?
It turned out so nice!!! The best part is there’s several options for different cake sizes, I tried 4 eggs and 65g variation! Thank you!!! It turned out great
This recipe absolutely works ! I just made mine. Taste yummy and so fluffy. Thanks for this recipe!
A tip to make sure the cake cooks well is to make sure the the mixture butter and milk is not too hot ( recipe says around 50c ) and the whisk it very fast once you pour it into the cake flour. I wasted the first batch of butter and milk because it was too hot. The cake flour ended clumpy
thanks for the tips
@@swimwithsue9227 gostaria gue.s.divylgase
arecwu ..ceuita
em.portugues
iov
brigasdo
What did you use for temperature settings?
私の分は紙についてるところですね！
分かりました！
え？違いますよ。それは私の分ですよ？
いえいえ、わたしのです。
残念ながら私のものです
もうすでに私の胃の中です。
ぽぽふる それじゃあ私は紙を貰います
ザラメがｼﾞｮﾘｯｼﾞｮﾘのどっしりカステラも好きですが、これもフワフワしていて美味しそうですね😃
Thank you for including English subtitles. I made this cake today and it's delicious. It's easy to make and the cost needed is low. The mall sell one block of this cake at around USD10
Tip: put a little lemon juice into your batter to avoid a profound eggy taste.
just mix it in at the end, where you mix it with the spatula?
@@aabb-ev1vh
Yes once you've completed you batter add the lemon juice. A teaspoon perhaps. Or if it's a large batter put to your liking.
@@omelas8375 thanks for the response, great idea!
Indeed great idea... I did the cake without lemon juice... Texture was perfect but it smelled too much egg
@@aminagasmi2717
A little lemon juice can fix that!
お菓子の材料を使って炭を作るのなら得意なんだけどなぁ…🤔
わかります、大抵のものは炭にする自信があります
同じく...(￣ ￣)
ガイド「アレを見て下さい！」
観光客「wow！アレがジャパニーズ「備長炭」ってやつかい？！
ةوس ي نثتثثتي😆
I do not have patience for cooking anymore. Looking at this gives feeling of relaxation and seems all is done for me, even stomach is full!
Впервые пробовала в Тайланде, не ожидала такой эффект - растворяется во рту🤤 С этим рецептом поучился точно такой же!
Невероятно вкусный и воздушный😍 Спасибо!❤️🌿
А он без сахара получается?Не вижу когда его жобавляют.Пересмотрела даже
@@sarahbrghman7806 белки взбивают с сахаром. Пересмотрите внимательно😉
Он у вас опал после того, как из духовки вынули?
@@violavioletttда, слегка совсем) но на структуру это никак не повлияло, остался воздушным с пузырьками воздуха.
@@Kymxkymx у меня никак не получается. Пеку стопицот лет все, что угодно. Но этот никак не могу приручить) начинает подниматься и потом падает до уровня запеканки. Духовка с конвекцией, отключить её нельзя. Думаю, может в этом проблема.
I just tried the recipe for the 20cm cake pan using a larger 22cm cake pan and it worked pretty well, though it did come out pretty flat and wrinkled at the top. But it is very moist and delicious. I just had to reduce the baking time to 60 minutes for the larger pan.
По-моему я почувствовала вкус от ... звуков приготовления)))
Отличное видео, спокойное, сбалансированное, понятное (и так и хочется добавить- вкусное)) )
Спасибо за рецепт😊
А я пока смотрелп мысленно успела попробовать 😀
@@biskaya2 незнайте сода или...надо добавить
@@pterenayaserce3814 сода НЕ надо добавлять.
Интересно что будет если просто запечь, т.е. без воды? Получится бисквит для торта? Кто делал?
Ольга Бабченко не получится
My dad loves castella cakes and I used this recipe to make one for his birthday. It was perfect and the whole family loved it! Thanks for the video :)
Koo Alcohol say happy birthday to your father, wish him the best
What kind of milk do you use
Full cream milk?
Fresh milk?
Or what
hey so I tried this twice, with the same exact instructions, but they barely inflated. I think it's because my final mixture before putting in the microwave was a bit too liquid, but it doesnt make sense because I followed the instructions. Could you give me any tips on what you did or even what went wrong?
Mine sunk. The top wasnt smooth it looked like saturns rings. It didn’t rise. Its still baking in the oven.
@@Huda-qx8zk just regular full cream milk that you can get at the grocery store
This is the best castella cake recipe I've tried! I've tried making chocolate flavor, coffee flavor and earl grey tea flavor castella cake using this recipe. The results always come out perfect.
@Good Ness I just add 2 tablespoons of instant coffee powder or cocao powder into the butter and milk mixture as the butter melts
@@tjc010 how did u make the earl grey tea one?
えもさんの作り方で、初めてでしたが成功しましたー！
バニラも入れましたが、確かに、かなり卵の風味。バターも合うかも。
次はレシピも試してみます！
Восторг!
Какой шикарный бисквит!
Обязательно попробую повторить. Спасибо большое!
Нужно было писать по английски
Но это правда то что бисквит очень вкусный и торт красивый
卵黄いれるところなんか好き🥚
Очень вкусный получился! Дети довольны! Когда испёкся он очень хорошо поднялся, но когда стал остывать стал опускаться. Очень нежный, вкусный! Спасибо за ваш рецепт! ❤
Asian people are the best in making really relaxing videos with helpful content
Отличное видео: приятно наблюдать за процессом, все понятно, вышел отличный пирог и самое главное - все в тишине, без лишних комментариев и разговоров, как я и люблю.
Лена К извините не знаете как он сделал крем на 7:52 минуте
@@АйданаАбильдаева-с8т он просто взбил сливки.
кто это придумал явно вдоновился с женского тела ну или я слишком испорчен =)
Лена здравствуйте.
Который раз пеку этот рецепт, у меня торт отпадает когда я его достаю с духовки? В чём причина?
@@galinaepinger4846 К сожалению, не могу подсказать, но я не сразу достаю - держу минут 10 с открытой дверцей. Делала два раза - ничего не опадало.
That is the quietest mixer I've ever seen.
I love the sound tho❤😂
i made it yesterday and it tasted amazing! it was really fluffy! I am so exited to make more of this cake:)
Пожалуйста, скажите на каком режиме выпекали???
No talking, no music!!! 😉 Perfect
Just the sound of the cake making and cutting.lovely
美しすぎる、、、
そしていつのまにか登録者数100万人超えてらっしゃる、、、おめでとうございます🎉
Muchas gracias por ponerle subtitulos en Español al video, siempre los he visto pero en algunas ocasiones se me complicaba no saber con exactitud qué era exactamente lo que usabas, ahora será más práctico.
Saludos desde Tabasco, México 🇲🇽
I ever tried to make this cake before followed other ppl recipe but i failed.. yesterday i tried it again followed this recipe & im sooo happy to see my cake turned out to be super amazing.. so fluffy, soft & not too sweet.. thank you for sharing with us this true recipe.. ❤❤❤
もこもこに膨らんで割れたのも手作り感があって自分は好きです。
ふるふるしてるのがりくろーおじさんのチーズケーキに見えました😃
آره دقیقاً 👍
I look forward to making this. I really appreciate the different sizes in the description by the way.
Arwen Barrett hi, where did you see it as I’m unable to find it 😁 Thanks
What kind of paper is lining the pan? Thanks
@@klkoh5748 in the description
@@MI-vn4tp Brown parchment paper
I just made the cake last night using 8"x8" pan. I came out perfect. Thanks for a great recipe.
He he
Did you use baking soda or baking powder?
I made this last night and it came out perfectly thank you for the great recipe ☺️
This cake, cut in small pieces would be perfect as a base for an experimental tiramisù. All it needs is mascarpone cream, some coffee and cocoa powder on top. Awesome.
Quando sei italiano e leggi experimental tiramisù
再生回数見て
「あれ、2700回？」
て思ったら2700万回でしたね…
アーティストじゃないですかもう…
Agora já são 41 milhões. Sucesso
なぜそんなに静かにケーキが作れるのか不思議でたまらない
😂
Tanpa pengembang dan pelembut,tp hasil nya tinggi dan kelihatan nya lembut banget😍😍
I was a professional baker many years ago, this video brings me back. Even the not perfect cakes looked delicious.😋
Hi :)
Since it was your profession, can you tell me something?
I tried to bake this cake 3 times. Each time it deflated. Do you have to eat it riht after you bake it. Or is there some sort of trick to keep it in shape?
@@jurganooooos5579 post your recipe in cups, tablespoons, ounces. It may be your leavening agent. (Eggs, baking Powder, soda, etc.) Maybe not enough or not baked enough. Or the flour, making sure you used the exact ingredients and measurements called for.. Baking is a science, very small margin of error.
@@lorijackson7008 i did everything like in the video. 6 eggs, and everything else 100g. Hom much soda or baking powder should i put in?
لقد اعجبني صوت الفيديو وهذا افضل من الموسيقى التي يضعونها في فيديوهات اخرى 🌹🌹🌹🌹❤️
لك كل الاحترام فيديو ممتع وجميل 🇱🇧🇱🇧🇱🇧
فعلا
فعلا
@@My-1990 .Açma
نعم جميل
@UCbv6d5DQ9UIq_UTBkyGPGYg كان يمديك تمدحه بدون ما تسب العرب
Why this sounds like a ASMR and so relaxing?
Roudy it would’ve been a great asmr video without that Ad in the middle 🤦🏼♀️😭
Yhhh I thought that too
Quelle est la quantité de levure chimique?
J'ai fait ce cake 2 fois.
Un délice ! Et Dieu sait que la cuisine ce n'est pas mon truc.
Description, vidéo parfaite ! Merci @emojoie ! 🙏
とても分かり易いレシピでありがたいです。
早速作ってみて、とっても美味しくできました！ありがとうございます😊
そうか…ゴムベラのをこそげとって入れちゃだめなのか…
雑さや貧乏根性を無くさないといけないんだな…
本体とは違う容器に入れたりして別で焼いてもいいと思いますよー！
Who else is never going To make This but is watching because its relaxing
Me 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
i Will do that but nother way xD
Me hihihi
I make this 2 time super its soooper cake
Very soft n dilecius
😂😂😂😂
Me also 😁 ,, but I will try
I love how she showed the ones that weren't as pretty as the first and explained the reason that s amazing thank you so much its a real must try and fir the first time i m happy that the ingredients are all available in my country 😂💝
That’s a man.
Hello, I'm from Taiwan~ The cake you made looks amazing! When I was a child, my grandpa often bought it for me. Unfortunately, because of the changes of the times, there are fewer shops making old-fashioned cakes. After many years, it is really nostalgic...
What a nice story! It really is sad to see fewer shops making those cakes... If you wouldn't mind/know, can you tell which shops sell those cakes? I would like to buy them someday!
Also nice APH Taiwan pfp!
My 2nd grade teacher is from Taiwan too!
This kind of Taiwanese cake was influenced by Japanese influenced by Portuguese.
投稿おつかれさまです！
今日丁度えもさんの本買いました！
これからも楽しみにしています！
ぐりとぐらのカステラみたい…
ぐりとぐらもこんなに凝ってたんだな…見直した
@@タキトゥス-q1x 凝ってたというか、ふわふわ感がぽいなって思いまして…(*´꒳`*)
ぐりぐらのカステラは全人類の憧れですよね…
ぐりとぐらとぐるとぐれとぐろ
空気が読めないピングーbot それなら、ぐらとぐりとぐるとぐれとぐろでしょ
Больше никогда не готовлю обыкновенный бисквит. Нежный, пропитанный, очень подходит для тортов. Спасибо огромное!!!!!🫢🫢
THIS CAKE IS THE PRETTIEST THING I'VE EVER SEEN
I AGREE
Then try it
Wow, you are easy to impress xD
in my whole life
Aye 🙋♀️
Omg it's so beautiful. It's somehow dense but light and fluffy at the same time, and so smooth! wow.
Search up aerogel
The person have forgot to insert ASMR at the begenning of his video's title. 😄😍
The Sound😄
Thank you for the detailed recipe! Everything worked out! I have never eaten such a delicious biscuit in my life!❤️
失敗したやつください！
むしろ失敗したやつの処理係をやりたい
まめMilk
同じく(⸝⸝⸝ᵒ̴̶̷ ⌑ ᵒ̴̶̷⸝⸝⸝)✨
隣人に配ってると予想
冥雨 唐突過ぎて草
冥雨 伊藤誠さんじゃない誠さんに何されたんですか？笑
YUIトコ 伊藤誠が何かしたんですよ…((ﾎﾞｿｯ
食べてみたいやつだ、、
受験終わったら作ろ、、
ゆかもぴ 受験頑張って💪
これを…
(｡>ωω
か、可愛い…笑笑
主さん頑張って！！！✧*｡٩(ˊᗜˋ*)و✧*｡
やさいせいかつ
受験終わってないけど息抜きに昨日作った
成功条件が厳しすぎるやろ…と思ったけどやっぱり成功のやつ美しすぎてもはや芸術
Bravo pour ce magnifique gâteau et Grand Merci d'avoir partagé la recette avec autant de précisions 🙏🎂
I just made this cake and it came out perfect. I've tried other recipes before but none of them worked for me.. I used the measurements on the description box for a 18 cm pound pan and followed the instrunctions throughoutly.
only difference to the video is that mine wasn't as jiggly, but I suspect if I made a bigger portion it would be more jiggly.
Does it taste "eggy"? I don't enjoy eating cake that is overpowering with egg flavor?
Nice video stay connected
@@TheW8N4JC no! But i used fresh eggs and also put a little bit of vanilla essence just to make sure. My others attempts always tasted eggy but not this one.
@@sailormari_ thanks for your response, 😁 I usually use vanilla essence to combat that too, but sometimes it's not so helpful.
Superrr
Omg. That's the most perfect thing I've ever seen.
Indeed but it is a very bland in flavour
@@akumademon1667 add a few tablespoons of orange juice :)
@@XXX1NELSON1XXX in
Look in the mirror. You'll see something more perfect than that :)
@@kattyzz I tried, but all I see is an ugly meat bag🤣
This gave me some Asmr vibe
Especially when the eggs cracked mmm.. my ears are satisfied
It is asmr that’s the whole point lol that’s why no talking and they unising high volumes do u can hear everything
はじめてですがうまくできました。ありがとうございます。介護をしています。グルーブホームの利用者様に食べていただきました。おいしかった!と喜んでいました。
i tried it today. and it turned out the most fluffy and jiggly cake of my whole life i ve ever eaten😍🎂
Sahar sheikh I just made it now. I’ll see later how it turns out to be cause I just put it in the oven☺️
@@Sara2016a How did it turn out?
Sahar sheikh I just made it. The cake shrink after it raised 😔😔😔
@@Sara2016a how was your cake than?
@@cathyzheng5323 don't know what went wrong with your cake but i followed the same recipe as it was instructed.. but one i did that i measured ingredients with table spoon... i ll send you ingrediant measurment using tbsp than try it again
えもさんの失敗は素人(=私)からしたら全く失敗に見えません！（笑）
I’ve never seen such a perfect cake, it’s so simple but still so satisfying
Perfect cake thanks for sharing this recepie
And delicious too
may i know what is the egg of the size
or how many grams