#dessert #Sweets #Mote cuisine #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views

Castella (caramel Taiwanese castella) | Emojoie Emojowa's recipe transcription

お気に入りに追加

Emojoie

Number of Subscribers: 241.0万人
Number of View: 2.5億回
Number of Videos: 235本

Ingredients

(A) Sugar : 80g
(A)水 : 15g
お湯 : 30g
(B)卵黄 : 6個
薄力粉 : 115g
(B)牛乳 : 60g
(B)植物油 : 60g
(B)バニラ : 少々
卵白 : 6個
砂糖(メレンゲ用) : 90g
(C)砂糖 : 100g
(C)Water : 15g
生クリーム : 125g
塩 : ひとつまみ

Time required

80minutes

Procedure

1) make caramel 00:22
Put (A) into a small pot and heat.
When the color starts to change, rotate the small pot to even out the color.
Remove from heat, add hot water, and swirl the small pot to mix gently.
Mix thoroughly with a whisk.
2) make the dough 01:35
Add (B) and 1 caramel to a bowl and mix.
Add the flour and mix until there is no flour left.
3) メレンゲを作る 03:12
Put the egg whites in a bowl and whisk with a hand mixer.
Halfway through, add sugar (for meringue) and whisk further.
Add the batter from step 2 and mix slowly with a whisk.
4) 焼く 05:02
Line the mold with parchment paper and pour in the batter from step 3.
After smoothing the surface, place it on the bat.
Pour 80 degrees hot water (not listed) into the vat.
Bake in the oven at 155-160 degrees for 60 minutes.
5) キャラメルソースを作る 06:20
小鍋に(C)を入れて火にかける。
火を止めて、生クリームを加えて混ぜ合わせる。
塩を加えて混ぜ合わせる。
常温で冷ます。
6) 仕上げる 07:38
Finish by pouring the caramel sauce from step 5 onto the top of the dough from step 3, which has been removed from the mold.

Point

・Use an 18cm square mold.
・Do not use vegetable-based cream.
- Adding hot water instead of water after lowering the small pot in step 1 will prevent the caramel from scattering.
-Keep eggs at room temperature.
・Grapeseed oil is used as the vegetable oil.
・If you make the dough using hard meringue, it will expand when baked, but it will shrink considerably when it cools, so be careful.
・When mixing the batter and meringue in step 3, use a rubber spatula to mix up any bits stuck to the bottom of the bowl.
・The caramel sauce in step 4 will become a sauce that is not too sweet by heating it without rushing.
・The time required to cool the dough is not included in the required time.