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Castella (steamed marmalade castella)｜Otel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

(A) strained bean paste : 150g
(A) Marmalade : 40g
(A) Egg yolk : 2個
(A) Rice flour : 30g
甜菜糖 : 30g
ドライオレンジ : 5枚
卵白 : 2個分

Time required

40minutes

Procedure

1) prepare the mold 01:09
Spread a cooking sheet on the mold and line up the dried oranges.
2) make egg yolk dough 02:16
Put (A) in a bowl and mix.
3) make the meringue 03:16
Put the egg whites in another bowl and whisk.
Add half the beet sugar and whisk.
Add the remaining beet sugar and whisk until peaks form.
4) 生地を作る 04:45
Add half of 3 to 2 and mix well.
Add the remaining 3 and mix lightly.
5) 型に入れる 05:44
Pour 4 into 1 and lightly drop the mold to remove the air.
6) 蒸す 07:08
Add hot water (not listed) to the steamer and bring to a boil.
Add 5, cover and steam for 23-25 minutes.
Poke a bamboo skewer into it and if it doesn't stick to the raw dough, take it out.
Take it out of the mold and remove the rough heat.
Cut into bite-size pieces and place on a plate to complete.

Point

・Use a terrine mold of 18 cm.
・Mix the batter in step 2 by kneading.
・In step 4, add the first meringue and mix well.
・When steaming, keep the steam coming out, and if the hot water runs out, add it while steaming.
・Dried oranges can be substituted with other types of dried fruits.