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Butter Souffle Castella ｜ HIRO @ sea's recipe transcription

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HIRO @ sea

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Ingredients

Salted butter : 20g
Honey : 10g
milk : 30g
Cake flour : 40g
egg : 2 pieces
Granulated sugar : 40g

Time required

70minutes

Procedure

1) Get ready 00:08
Place a parchment paper on the mold.
Boil water in a shallow pan or frying pan and boil the butter and honey to dissolve. If it is boiling, turn off the heat, and when it melts, remove it from the water bath.
Stir the bowl of eggs and granulated sugar in a water bath and remove from the water bath when the temperature reaches 43 degrees.
Preheat the oven to 160 degrees.
2) Make the dough 01:22
Whisk the egg liquid removed from the water bath.
Sift the cake flour into the melted butter, mix well with a whipper, add a small amount of whipped egg liquid and let it blend in, then add the whole and mix like scooping with a rubber spatula.
3) Bake in hot water 03:15
Pour the dough into a mold. Put it on a desk several times to remove the air, place it on a top plate filled with hot water at 90 degrees, and bake it in an oven at 170 degrees for 10 to 15 minutes.
When it gets brown, cover it with aluminum foil and bake for another 20 to 25 minutes to complete.

Point

・ Recipe for "Butter Souffle Castella", which is an arrangement of Taiwanese castella.
・ Can be made with a 15 cm square type or an 18 cm pound type.
・ When the egg liquid has warmed up to the temperature of the bath, remove it from the water bath.
・ Be careful not to mix the dough too much.
・ The temperature of hot water when roasting in hot water is about 90 degrees. Pour the amount that the mold can use about 1 cm onto the top plate.
・ To prevent shrinkage, drop the mold on the desk as soon as it is baked and give the dough several shocks.