カステラ｜ゆう スイーツ研究家さんのレシピ書き起こし

・When using a hand mixer, start at low speed and then increase speed halfway through.
・If you whisk while putting it in a hot water bath, the temperature will rise and harden, and it will not reach a constant temperature without a thermometer.
・Eggs should be brought to room temperature before use.
・Eggs should be slightly warm to mix well.
・Mix well and add sugar.
・When whisking eggs, tilt the whisk.
・The eggs should be hard enough to leave streaks when dropped.
・When sugar is added first, foaming is slow.
・After adding the sugar and mixing, lower the speed at the end.
・Adjust the amount of sugar to your liking. If you go sparingly, add 3 tablespoons of honey.
・After adding honey and salad oil, mix at low speed for 30 seconds, high speed for 2 minutes, and mix at low speed.
・When mixing manually, use a rubber spatula to mix.
・Add the flour while sifting.
・Applying oil to the pot prevents the dough from sticking. Butter is recommended over salad oil.
・When pouring the dough, drop it from a high place to crush the air bubbles in the dough.
・After 35 minutes, check the inside of the rice cooker to see if the rice is soft-boiled.
・If you put it in the keep warm mode, the fire will enter and it will be lightly soft-boiled.
・The soft-boiled castella has a weak swelling, but it melts well in the mouth when eaten chilled.
・Cooking and warming time are not included in the required time.