The Best Taiwanese Castella Cake
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- Опубліковано 28 кві 2020
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RECIPE
▼Ingredients
【8 inch square mold】
Egg Yolk 8
Cake Flour 105g
Corn Starch 15g
Corn Oil 95g
Milk 90g
Egg White 8
Sugar 95g
Salt 2g
Lemon Juice 4g
▼ Step Instructions
1. Sift cake flour, corn flour, and prepare eight eggs. Preheat up to 165 degrees and down to 175 degrees.
2. Microwave corn oil for 1 minute and 45 seconds, pour it into the flour immediately, and stir it evenly
3. Add milk and stir, then add egg yolk and stir
4. Add salt and lemon juice to the egg white, add sugar in three portions, beat until the whisk is lifted
5. Add to the egg yolk flour paste three times, then add to the cake mold
6. Add about 70 degrees warm water to the baking tray under the cake mold, and bake for about 65 minutes at 155 degrees and 165 degrees at the top.
7. After baking, tear the baking paper around and cut the cake while hot
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FACEBOOK
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CONTACT ME
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MUSIC
►The Truth Untold-BTS
►Black Swan-BTS
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Equipments:
Camera: Fujifilm XT-20
Lens: XF 18-55 F2.8-4
Mic: Zoom H6
Edit: Final Cut Pro
#TaiwaneseCastellaCake #CastellaCake #Cake - Навчання та стиль
總結一下古早味的問題
👉🏻布丁層
1.攪拌手法錯誤，導致消泡
2.使用固定模具，不要使用活底模具。因活底模具容易入水，就算用錫紙/鋁箔紙包2/3層，也容易因長時間烤焗後入水。
👉🏻回縮問題
1. 加長烤爐時間5-10分鐘
2.使用油布紙/直接倒入模具。因烘焙紙沒有抓附力，會影響蛋糕的爬升，令蛋糕容易塌陷。
👉🏻裂面
1.這次巧克力味道因加了巧克力豆，巧克力豆向下沉，蛋糕向上升，是會容易造成開裂，不影響味道。
2.裂面只是影響外觀，商業的很多都會裂面的，不建議為了追求不裂面，而降低溫度導致內部不熟。
👉🏻有蛋腥味
使用新鮮雞蛋
👉🏻為何用粟粉/玉米粉
用以降低麵粉筋度，增加蛋糕鬆軟口感
Can u give me the measurements in a cup? thanks
Que delicioso mm
Que rico yo kiero comer eso😛
Que pastel más delicioso
請問您的模具在哪買的?
太好了.除了配方.連上/下
爐溫基礎.都明確的說明.
謝謝老師！
使用的雞蛋品質一級棒，蛋殼堅硬，蛋黃立體又色澤好看
前天嘗試了這個食譜，除了因爲手法不熟練有一點布丁層之外，其他的蛋糕體都很蓬鬆好吃，也有淡淡的香甜味~ 謝謝你的食譜
老師,多謝你詳細示範及分享失敗經驗,我今天第一次跟你學做,非常成功.感謝你🙏🙏
根本是ASMR
好療癒喔
蛋糕超綿 搖起來好可愛
做的太好了，是我看到做古早最好的视频没有之一，早餐下午茶吃都很完美
非常優質的節目，製作時伴隨的輕鬆音樂，讓人置身在情境裡，不知不覺也學會很多糕點，片中的古早味蛋糕是我看過最漂亮最能把食慾引誘出來的呢。
謝謝老師您無私奉獻的分享，我要來學做看看了！感恩老師您。
步驟詳細，好美的蛋糕，謝謝您的分享❤️
For those who has shrinking problem. I have fixed mine with 150 degrees Celsius for 70 minutes and leave it in the oven for another 5 minutes with the door slightly opened. Make sure to drop the pan on table couple times to let the air out. I also only put the parchment paper for bottom only and not the side. I found that it hold the shape better. You can easily dump the cake out upside down without damaging the cake.
I am going to use your guidance, thank you
U so nice , my cake the side is wrinkled .
Hello! May i know the size of yr pan pls..Thank you. So much.
這個教學非常好，一學就會，還做得很好吃，樓下的旦糕師父也說好鬆軟，吃不停口👍，以後要多放視頻上去，謝謝你🙏🏻
請問一下這款蛋糕出爐需摔一下排熱氣嗎？另外冷卻後像視頻一樣不會縮嗎？
今天跟着你的方法做，一次成功，表面平整不开裂，蛋糕细腻绵密，好好吃，谢谢分享，超赞的，以后不用出去买了，自己在家里做
напишите пожалуйста размер формы если вам не трудно.Зарание огромное спасибо.
第一次看這個頻道，蛋糕的面好靚，切蛋糕用的刀都好靚😁
谢谢。这是我做的最成功的配方。家人和朋友都说好吃，蛋糕漂亮。
谢谢你的视频！今天试做了，一次成功！好开心哦！
非常細緻，我一定會學做的，多看幾次⋯⋯
片尾講解失敗原因非常好！👍因為好多人失敗都不明因由！
Tried your chocolate Castela the other day and was pleasantly surprised! It came out perfect and super soft 💓
Definitely gonna try making this one also! Thank you so much for sharing this recipes~
感谢作者分享！
蛋糕竟然要加这么多油、糖和鸡蛋，做完这次蛋糕，再也不想做蛋糕和吃蛋糕，完全过度地超过了身体所需。
跟著做出來很成功好吃！謝謝教學！
網路上最美的古早味！
So nice! Glad you shared your failed attempts and now we learn from them most! Thanks i will make this and your chocolate castella.
Thank you very much for your kindness to put the recipes in English ✅👍👍🇨🇦👍👍✅. I like the Taiwanese Castella cake.
Amazing work!
一開場我就認出來了！
是防彈的黑天鵝😍😍😍
還有無法傳遞的真心😍😍😍
我真的要被茉啦啦可愛爆擊🤣
真的不要太燙就在撕啊🤣🤣
按照老師的配方第一次做就成功，不甜不膩非常好吃，謝謝老師。
請問出爐要摔一下排熱氣嗎？
多謝你分享這麽詳細的古早味蛋糕食譜。你可以分享多幾款味道（如抹茶）的古早味蛋糕的做法嗎？
You are great and willing to share your experience and skill unselfishly. Thank you.
這個公式做來非常好吃😋
Love the way you help to solve all the problems. thank you so much
感謝老師詳盡的教學
我試做看看
感謝您
看到封面可口的蓬蓬蛋糕吸引點進來，聽到前三個音就覺得好熟悉，結果竟然真的是黑天鵝，好驚喜哈哈～
Great video, very nice that you shared the failure and why it happened 👏
I tried this recipe my cake came out beautifully ..except for a little egg taste so next time I will add a little yogurt….Thanks so much for your sharing sir ..🙏🏽
看到就想吃，很嫩的蛋糕，真是太厉害了！🤣
the taste in music is impeccable
The cake turn out very nicely, thanks very much for sharing. 👍
Thank you for sharing your great recipes. Super and wonderful.
好詳細⋯感謝教學
Perfect... love to try it.. thanks for uploading this video.. God bless you
当我听到黑天鹅的时候我吓到了居然在这里听到了 这个版本好好听爱了，还有那个蛋糕看起来也太好吃了吧😭
謝謝你第一次做就成功
試整咗超好食！好負碌咁就算蛋白淨係打到濕性發泡都成功咗😂
Looks so good!! Thank you for sharing your recipe 💜💜💜
边看影片欣赏学习顺便一边听防弹的黑天鹅真的太幸福！！！还有the truth untold太好听了呜呜好听哭加馋哭说的就是我
Thank you so much for your recipes. It done successfully.
BGM好好聽喔🥰🥰
我昨天做了，真的很成功！蛋糕绵密又好吃，谢谢❤️
蛋糕烘的好美！ 好彈啊！ 😋
Thank you for the recipe. I tried it and was successful. Same texture as yours and on the top was no crack, but on the side of the cake was a slight horizontal crack. But I think that's normal because when there's air in the cake, it will leave it eventually.
What did it taste like was it too eggy
@@Hello66613 No it didn't taste eggy. You just have to use a proper amount of vanilla essence. It tase more like genoise or a biscuit cake, but more soft and airy.
You could use a whole bottle of vanilla essence and it still tastes eggy!
Сердечно благодарю 🙏 за прекрасный рецепт торта и за русские субтитры,здоровы вам!!
Would like to know that, my oven is a fan force oven. What can I do and the temperature could be different? Please advise 🙏!
Thank you! I made it, it's soo good
how long will it last?
He hecho un pastel bien según este vídeo! También la musica de guitarra es muy suave.
哇～哇…..好想吃喔！👍👍👍✌️
amazing❤️ I have to try it too🥰
睇到我口水流
The cake look so good 👍
第一次做就成功，好好吃
好靚呀
Thanks for your recipe, I got the same size cake tray, and followed your steps to make the cake. It was the most successful and delicious cake ( most beautiful as well ) thank you !
Did u use a normal baking paper?
It taste really soft and smooth but it deflated soon after I take out of oven. I put 10 tablespoons of sugar and taste really good. I only have one setting in my oven. What degree do I need to set the temperature?
如果我做6吋的 做好後 想要隔天在切可以嗎？
還有前一晚做好要冷藏嗎？
😍太漂亮了吧！👍
Can you please share any eggless cake recipe. Thank you. All your recipe are great and professional.
can I use parchment paper instead of that brown baking paper used in the video?
老師你好 請問不下粟粉，將粟粉份量加入低筋粉內可以嗎？
謝謝老師
老师，我今天也跟你学做古早昧蛋糕👍👍👍🙏🤗
影片拍得很好。跟著做出來的蛋糕也超好吃😋
I just noticed it's black swan in the background.... woahh
請問一下，出爐的外表高很漂亮，但切開裡面麵粉出現些許像水痕一條一條的，口感還ok, 請問這是那個環節出問題呢？
저는 🇰🇷🙋🏻♀️입니다.
🇰🇷한국에도
정말 멋진 Bread maker 많습니다.
그런데 이 레시피와 이 영상은
정말 최고입니다.
단지 보고만 있어도
힐링이 됩니다.
결코 BGM 때문이 아닙니다.
수십번을 보고 있는데
볼때마다 놀라워요!
이 사랑스런 영상이
저에게 까지 와준게
너무 기쁘고 감사합니다.🙏🏻
Lo hice y fue un triunfo absoluto. Muchas gracias por compartir tan maravillosa receta y los pasos muy bien explicados. Saludos desde Argentina.
成功了！謝謝分享😍
好聰明。
Can I use the same set of ingredients for an 8 inch round mold? Please advise. Thx
谢谢老师分享视频，我按照你的配方和摸具做出来挺满意的。有一个问题请问老师，不知如何保持第二天才吃用呢因为明早要在party才切用？谢谢！
田園免挽麵包，不成工，試了三次，麵包很實！
Your cake looks wonderful! Do you mind to tell me the size of your square pan and how high is your pan?
i love ur backsound music btw💜💜💜
BTS black swan
lovely! For the vegetable oil, can I use coconut oil? Thanks in advance.
we need to use double heat (upper and bottom) or just upper heat without fan is ok?
請問，如果我用sour cream代替whipping cream用來打cream方法是否一樣啊，多謝
好棒喔.下個月來做一次試試看
1:12 有弄到到笑😂到~可可爱爱😄
Looks yummy 😋
我好喜歡你的拍攝，第一次嘗試古早味蛋糕就成功很開心！
想請問你的UA-cam 連結我可以放在社群讓其他人看到嗎？謝謝妳
Thank you for sharing the measurements and process.
Hi. My oven does not have separate temperature setting. If so, what temperature I should use to bake the cake?
拍得好美呀......
Thanks for recipe. I made it and it turned exactly how you made , but one problem I got after when it baked I saw a thin egg layer on the bottom of the cake (not fluffy as rest of cake). Could you please tell me maybe I did something wrong?
請問如想做綠茶味，加多少克綠茶粉？要扣回低筋麵粉克數嗎？
정말로 당신의 카스테라는
아름다워서 보고 있으면
힐링이 됩니다.
결코 BGM 때문이 아닙니다.
수십번을 보고 있는데
볼때마다 놀라워요!
Tried on Sunday, eat it for 3 days, still moist and soft on the 3rd day. Thanks for the recipe. 👍👍👍
I tried it. But it was failed. It became like thick omlette.
你好，想请问如果没有上下火那要烤多少度呢？还有我可以用corn flour来代替corn starch吗？
單看賣相已夠引了，好乾淨啊！👍👍👍
吸引
点解旦糕出爐之後冷了，个面重濕濕地有冇辦法補夠尼，可以再焗反乾吗
Have u used bakind powder and baking soda..please I need some clarification on that...
Очень красиво смотрится ваш нежный тортик , я очень довольна что все Понятно пишите . Спасибо большое и удачи тебе.
請問你的蛋糕焗紙 ，可不可以重用 ? 因為我見你張蛋糕焗紙看來好挺身 ，容易控制摺轉角位。
Es una sujerencia de su seguidora muchas gracias por compartir esas delicias