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

Taiwan Castella ｜ Emojoie Cuisine'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

Cake flour : 100g
Unsalted butter : 100g
milk : 100ml
egg yolk : Six
Vanilla extract or vanilla essence : 1 teaspoon or a few drops
Egg white : Six
sugar : 100g

Time required

90minutes

Procedure

1) Sift the cake flour 01:04
Put the sifted cake flour in a bowl.
2) Put on fire 01:25
Put unsalted butter and milk in a pan and heat. Melt the butter and warm to 50 ° C.
3) Mix 1 and 2 02:01
Mix 2 in the warm state with 1 flour.
4) Add egg yolk and vanilla extract 02:17
Add egg yolk to 3 and add vanilla extract after mixing.
5) Make meringue 03:03
Mix egg whites and sugar to make a soft meringue.
6) Add 4 to 5 03:43
Add 4 to 5 at a time and mix with a whipper. To finish, mix with a rubber spatula until the dough is loose enough to run off.
7) Pour the dough 04:45
Place a 9 cm high cooking sheet on the inside and pour the dough into it. Finally, flatten the surface with a rubber spatula.
8) Bake the dough 05:55
Put 7 in a heat-resistant vat, pour hot water at 80 ° C from the bottom of the mold to a height of 2 cm, and steam in an oven at 150 ° C for 60 minutes.

Point

・ The indicated amount is the amount of 18 cm "square type".
・ This time, 18cm "square type" is used. For molds that come off the bottom, attach wrap and aluminum to the outside.
・ The amount of 18cm cake "round cake type" or 15cm "square type" is as follows.
Cake flour 65g
Unsalted butter 65g → Vegetable oil allowed Milk 65ml
4 egg yolks 1/2 teaspoon vanilla extract or a few drops of vanilla essence → deleteable 4 egg whites sugar 65g
150-55 minutes in a water bath at 150 ℃ ・ Vanilla extract or vanilla essence does not need to be added, but those who do not like the smell of eggs should add it.
・ Add sugar from the beginning to make a fine foam meringue.
・ The biggest point is to finish the meringue softly.
・ Do not use the dough that adheres to the rubber spatula when the dough is poured and the surface is flattened, as it will not finish smoothly.
・ Be careful as the meringue will swell well and crack if you use boiling water.