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Easy and fluffy Taiwanese castella | Easy recipe at home related to cooking researcher / Yukari's Kitchen's recipe transcription

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材料

  • 卵 : 1個
  • 牛乳 : 20ml
  • サラダ油 : 大さじ1
  • (A) Vanilla oil : 3滴
  • (A) Hot cake mix : 30g
  • 砂糖 : 25g
  • 生クリーム : 適量

所要時間

60分

手順

  1. 1) 型を作る 01:04

    Cut out the glue margin of the milk carton and make it three sides.
    Make a box-shaped mold by making a notch to a length of 12 cm.
    You can cut the parchment paper inside.
    Cover the bottom of the mold with aluminum foil.

  2. 2) Prepare the eggs 04:22

    Divide the egg into egg white and yolk.
    Keep the egg whites in the refrigerator.

  3. 3) Mix milk and salad oil 04:45

    Put milk in a bowl and heat in a 600W range for 20 seconds.
    After taking it out, add salad oil and mix well.

  4. 4) 生地を作る 05:16

    Melt the yolk of 2 with a whisk.
    Add 3 to it and mix well.
    Add (A) and mix each time.

  5. 5) メレンゲを作る 06:10

    Whisk the egg whites of 2 with a hand mixer at high speed for 30 seconds.
    Add sugar in two portions and whisk at high speed for 30 seconds each time.
    When it is glossy and has horns, whisk at low speed for 1 minute at the end.

  6. 6) 生地とメレンゲを混ぜ合わせる 07:28

    In a bowl of 4, scoop the meringue of 5 and mix well with a whisk.
    Scoop the meringue of 5 again, then use a rubber spatula to scoop from the bottom and mix.
    Put all the dough of 4 in the bowl of 5 so that there is no omission, and mix gently and well by lifting from the bottom.

  7. 7) 湯煎焼きする 08:29

    Place two sheets of kitchen paper in a heat-resistant container and place a mold.
    Pour 6 into the mold and lightly drop it 2-3 times from above.
    Add 2 cm of hot water from the bottom.
    Bake for 45 minutes in an oven preheated to 150 degrees.

  8. 8) 盛り付ける 09:13

    After removing it, lightly drop the mold from above 2-3 times.
    Take out the contents and complete.

Point

・ Pound cake may be used, but in that case, it is advisable to double the amount of all the ingredients.
・ For one egg, a milk carton of 12 cm is just the right size.
-As the oil, rice bran oil or the like, which has no peculiar scent, may be substituted.
・ In addition to vanilla oil, vanilla essence may or may not be used.
・ If you do not have a hand mixer, you can use a whisk.
・ In step 2, put the egg whites in the refrigerator to speed up foaming.
・ In step 5, make the bowl firm so that it will not fall even if it is turned upside down.
・ In step 6, be careful as it will not swell if mixed too much.
・ By laying kitchen paper in step 7, the finish will be fluffy.
・ By dropping from the top in step 7, it is possible to prevent wilting.
・ We also recommend fresh cream sandwiches.

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