NO butter. Moist and soft castella at home
It's a light and soft castella without butter.
4 serving
Within 120 minutes
μ˜ˆμœν¬λΉ„
Ingredients
  • egg
    5ea
  • Gravity powder
    130g
  • Milk
    2Ts
  • Salt
    1/4ts
  • Sugar
    120g
  • Honey
    2Ts
  • rum
    2Ts
Cooking Steps
STEP 1/6
Separate the egg whites from the yolk. Whip 60g of salt and sugar in the yolk. Mix milk, honey, and rum, heat in microwave and whip with a certain amount of foam.
STEP 2/6
Whisk the yolk until it is 2 to 3 times bulky. If you do that, there's foam that's close to white. Slowly stir for the last 1-2 minutes to remove the large bubbles.
STEP 3/6
Whip the whites, and when they start to bubble, add the remaining 60g of sugar in three. Whip until stiff meringue as shown in the picture on the right.
STEP 4/6
Add sifted flour to the yolk mixture and mix with a spatula, scooping from bottom to top. So the bubbles don't die. Divide the egg white meringue into the yolk flour mixture 3 times and lightly mix, scooping from bottom to top.
STEP 5/6
Place the dough in a parchment mold and gently drop the mold several times on the floor to remove large bubbles. Bake in a preheated oven at 160 degrees for 40-45 minutes. Remove from oven, spread food on foil or plastic wrap, turn over and cool. And please remove the parchment paper.
STEP 6/6
Castella needs to be turned upside down and cooled to keep it from turning off.
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