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Chocolate Taiwan Castella ｜ Coris Cooking Channel's recipe transcription

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coris cooking

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Ingredients

Salad oil : 28g
Honey : 12g
salt : a little
Cake flour : 25g
Pure cocoa powder : 10g
milk : 32g
Egg yolk (medium size) : 2 pieces
Egg white (medium size) : 2 pieces
Granulated sugar : 35g

Time required

50minutes

Procedure

1) Make the dough 00:23
Put salad oil, honey and salt in a bowl and mix well with a whipper. Sift the pre-mixed cake flour and pure cocoa powder and mix well with a whipper. Add milk in 2 portions and mix well each time, then add egg yolk and mix.
2) Make meringue 02:06
Divide the granulated sugar into the beaten egg whites in 3 portions and whisk each time to make a meringue that gives a glossy horn.
3) Mix the dough and meringue 02:55
Add 1/4 of the meringue to the dough and mix quickly with a whipper, add all the dough to the remaining meringue and mix with a whipper, and gently mix with a rubber spatula to finish.
4) Put the dough in the mold 03:49
Put the dough in a baking mold and gently smooth the dough with a spatula. Place it on the top plate and pour hot water (about 40 ° C) that spreads over the top plate.
5) bake in an oven 04:14
Bake in an oven preheated to 150 ° C for a total of 35 minutes.
6) Remove from mold 05:29
After baking, remove the castella from the oven and immediately remove it from the mold.

Point

・ If you like, sprinkle creme shanti, chocolate sauce, or pure cocoa powder on the finish.
・ Mix the cake flour and pure cocoa powder well.
・ Separate the egg yolk and egg white and cool the egg white in the refrigerator. (To make a stable meringue)
・ If honey lumps remain, they tend to get lumpy when you add the cake flour, so mix them carefully.
・ When adding and mixing meringue, the oil and fat content of pure cocoa powder is included, so the more you mix, the more the meringue bubbles will break. Mix as quickly as possible to create a fluffy dough. If you mix too much and the dough has no volume, the baked product will have no volume, so be careful about how to mix it.
・ By baking while letting steam escape properly, you can bake cleanly and softly without cracking the surface of the castella.