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台湾カステラ｜ばくばクックさんのレシピ書き起こし

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Bakuba Cook

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Number of Videos: 433本

Ingredients

egg : 1 piece
Soy flour : 15g
油 : 10g
牛乳 : 15g
はちみつ : 5g
ラカント : 10g
potato starch : 1.5g

Time required

60minutes

Procedure

1) Make egg yolk dough 00:16
Divide the egg into egg yolk and egg white, add oil, milk, honey and soybean flour to the egg yolk and mix until there are no lumps.
2) Make meringue 02:04
Whisk the egg whites for 40 seconds to 1 minute with a whisk to make a coarse meringue. Add lacant and potato starch and mix for about 30 seconds until a fine meringue is obtained.
3) Mix the dough 02:50
Add 1/3 of the meringue to the egg yolk dough and mix well. Add 1/3 and mix gently to scoop from the bottom. After adding the rest of the meringue, mix gently until the white part of the meringue is gone.
4) 型に入れる 03:43
牛乳パックを正方形になるように切り、クッキングシートを敷いたら生地を流し入れ、空気を抜く。アルミホイルで底を覆ったら天板に置いて1cmの高さまで湯を入れる。
5) 焼く 05:30
150度に予熱したオーブンで35～40分焼く。焼き上がったらケーキクーラーの上で粗熱を取り、型から外して完成。

Point

・ Ingredients are for one person.
・ Since the mold uses a milk carton, it can be done easily.
・ The richness comes out by using honey. If you don't add honey, add 5g of lacant and milk.
・ You can use any powder you like, such as kinako or okara powder.
・ When using okara powder, make it in an amount of 7.5g.
・ You can use any oil you like.
・ If the egg is a small ball like XS size, the volume may be insufficient, so L size is recommended.
・ Lemon juice can be used as a substitute for potato starch.
・ If you add potato starch or lemon juice to the meringue, the finished meringue will not be easily crushed.
・ When laying the cooking sheet on the mold, it is important to fold it one size smaller than the mold.
・ The baking time in the oven varies depending on the size of the oven used, so adjust the time by watching the situation.
・ When using the fine powder type of okara powder, add a little water to soften it when it becomes hard.
・ If you like, you can eat it with whipped cream.