カステラ｜CorisCookingChannelさんのレシピ書き起こし

Spread a cooking sheet on the pound cake mold.
Lay it so that it is about 1 cm higher than the height of the mold.
Put (A) in a bowl and wrap it.

Crack the eggs into a bowl and beat them.
Add sugar and mix.
Heat to 40°C while stirring over a hot water bath.
Remove from the hot water bath and beat with a hand mixer at high speed.
Heat the bowl from step 1 to 40°C in hot water.
When the eggs are fluffy and white, whisk at medium to low speed until they are white and thick and dripping like ribbons.
Add (A) in the warmed bowl of 1 and mix well.
Sift in strong flour.
When the dough is dripped, mix it thoroughly with a whipper until the streaks disappear slowly.

Pour the batter into the mold so that it hangs slightly from above.
Use a bamboo skewer or chopsticks to remove bubbles from the surface of the dough.
Wrap the bottom and sides of the pound mold with aluminum foil and place it on a baking sheet.
Bake in an oven preheated to 190°C for 10 minutes.
Set the oven temperature to 160°C and bake at 160°C for 15 minutes.
Poke a bamboo skewer in and if the batter doesn't stick, it's done.
Remove the hot air by dropping the mold from a height of about 3 cm.

4の上面にクッキングシートを被せ、ひっくり返してアルミホイルと型を取る。
そのまま冷ます。
冷めたらクッキングシートを剥がして完成。