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まんぷくcafe

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Ingredients

卵 : 2個
牛乳 : 30ml
薄力粉 : 35g
ハチミツ : 12g
サラダ油 : 30g
グラニュー糖 : 35g
粉砂糖 : 適量

Time required

70minutes

Procedure

1) 卵を卵黄と卵白に分ける 00:20
卵を卵黄と卵白に分ける。
2) 材料を混ぜる 00:40
卵黄にハチミツ・サラダ油・牛乳を入れ、分離しないように混ぜ合わせる。
薄力粉を振るい入れ、粉が残らないように混ぜ合わせる。
3) メレンゲを作る 01:46
卵白を泡だて器で泡立て、白くなったらグラニュー糖を数回に分けて加えて混ぜる。
4) 生地とメレンゲを合わせる 02:25
生地にメレンゲを加え、気泡を潰さないようにヘラで数回混ぜる。
5) Pour the dough into a mold 02:43
Apply salad oil to an 18 cm pound cake.
Pour the dough into a mold and bleed the air about twice.
6) オーブンで焼く 03:04
天板に40℃程度のお湯を5cm程張り、160℃で予熱しておいたオーブンで、160℃で35分焼く。
7) 型から取り出す 03:12
After baking, remove the heat and drop the mold several times to remove the castella from the mold.

Point

・ If the egg white contains yolk, be sure to remove it as it will not be horny when making meringue later.
・ Since oil and milk do not mix, mix them so that they do not separate. If it is not completely mixed, the dough will shrink when baked and will not be finished cleanly.
・ When adding cake flour, strain and shake it so that the flour does not become lumpy. Note that if it becomes a lump, it will remain uncrushed even if mixed.
・ When making meringue, whisk egg whites at low speed in a whisk, then add 1/3 granulated sugar and mix evenly at high speed. Once mixed, add the remaining 2/3 in 2 portions and mix further.
・ For meringue, it is better to sleep a little on the corner. Note that if you mix too much, the surface will crack when baked.
・ When applying vegetable oil to the mold, soak the vegetable oil in cooking paper and apply it evenly. If the mold is tin or aluminum, it is recommended to lay a cooking sheet.
・ Adjust the baking time while watching the dough. If the skewer is stabbed and the dough is not attached to the stabbed part and it is hot, it is cooked. Or if you touch the surface with your hands and it is elastic, it is proof that it has been baked. If it is burnt, it will wither. If you feel uneasy, leave it in the oven until the heat is removed.
・ You may sprinkle powdered sugar if you like.