Low-carb daily routine of type 1 diabetic masa Time required : 20minutes
Castella cake | table diary 식탁 일기's recipe transcription
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Ingredients
- egg : 5 pieces
- (A) Unsalted butter : 55g
- (A) Oil : 25g
- (A) Milk : 80g
- 塩 : 2g
- 薄力粉 : 80g
- バニラエッセンス : 小さじ1
- 砂糖 : 80g
Time required
40minutes
Procedure
-
1)
Lay a cooking sheet
00:15
Spread the parchment paper to a height of 5 cm above the mold.
-
2)
Separate egg yolk and egg white
00:40
Divide the egg into yolk and egg white, wrap the egg white and put it in the refrigerator.
-
3)
Make dough
01:12
Put (A) in a small pot and heat it over low heat.
When about 90% of the butter has melted, remove it from the stove and melt the butter with residual heat.
Add salt and vanilla essence, sift the cake flour and mix with a whisk.
Add egg yolk and mix further. -
4)
メレンゲを作る
02:25
Whisk egg whites with a hand mixer.
When it turns white, add sugar in 3 portions to make meringue. -
5)
Mix 3 and 4
03:42
Add 2 scoops of 4 meringue to 3 with a rubber spatula and mix. Repeat twice.
For the rest, pour 3 into a bowl of meringue at once and mix by scooping from the bottom. -
6)
型に入れる
04:35
Pour 5 from 20 cm in height into the mold.
Use a bamboo skewer to make the surface even, and drop it from above to remove the air. -
7)
湯煎焼きにする
05:00
Place 6 on the top plate, pour hot water around it, and bake in an oven preheated to 150 ° C for 55-60 minutes.
When the heat is removed, remove it from the mold and cut it into pieces.
Point
-The size of the mold is 16 cm x 16 cm.
・ When the meringue becomes firm, switch the hand mixer to medium speed. Make it hard enough to have no corners and break the tip.
・ When mixing the meringue and the dough, scoop up from the side or bottom of the bowl. Doing so will prevent the meringue from collapsing.
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