Castella Cake // Make Castella in the easiest way~!!

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Castella Cake
Egg white 165g Egg white
95g sugar sugar
72 g egg yolk egg yolk
Vanilla extract 2g Vanilla extract
80g Bread flour
20g Cake flour
Milk 15g Milk
Honey 25g Honey
1. After whipping the cold egg white as a whole, divide the sugar into 3 times and make a 90% meringue with a firm horn.
2. Divide the egg yolk into No. 2 and whip just enough to mix the egg yolk.
3. Add crushed strong flour and thin flour and mix.
4. Add warm milk and honey and mix. (The specific gravity is set to about 0.45-0.5. I will show you in the video~)
5. Remove air bubbles after fanning on the casteratle.
6. Bake in an oven at 160 degrees for 50 minutes.
7. Take it out of the mold and give it a shock. Remove it from the mold and turn it over to cool.
The specific gravity is simply “the weight of the dough compared to the weight of water”
The closer the specific gravity is to 0, the lighter the texture can be made. Conversely, the closer the specific gravity of the dough is to 1, the heavier the product can be made.
For dough with low specific gravity, there is a method to increase the specific gravity by mixing the dough to eliminate air bubbles.
There is no way to lower the dough that has already risen by adding air bubbles, so it is better to adjust the dough by looking at the condition rather than removing it a lot from the beginning.
*Prepare the egg whites in a cold state and the rest of the ingredients at room temperature, and warm milk and honey to about 50 degrees.
*If the oven's temperature is low or less baked, the top of the castella may become sticky.
Do not open the oven door during baking as the castella may sink.
Castella is more delicious if you eat it after baking it and then wrapping it with cold tongue and leaving it at room temperature for a day.
*If stored at room temperature, it can be stored for 2 days in the refrigerator for 5 days, and for 2 weeks in the freezer.
*The size of the frame is outer diameter: 23*13*8.5 inner diameter: 20*10*8.5.

[@TV-xu2er]

역시 금손이십니다~~~~!!!!!

[@박예림-t2m]

몇년전에 한번 실패하고 다시는 안만들었는데 소근베이킹님영상보고 만들었는데 성공했어요!! 카스테라가 이렇게 잘 만들어지니 완전 신기했어요. 감사합니다. 매번 따라하기쉽게 설명까지해주셔서 너무 좋아요.

[@sogeun_kitchen]

성공하셨다니 저도 기뻐요^^ 맛있게 드셨길 바래용^^

[@queentabaking]

비중에따라 반죽상태가 확연히다르군요 공부하고갑니다🥰

[@sogeun_kitchen]

네~ 맛도 완전 달라서 베이킹이 과학이 맞구나 다시 한번 느껴요^^