Making fresh cream castella, recipe more delicious than Starbuck
Making sweet and moist whipped cream castella
4 serving
Within 60 minutes
minitori
Ingredients
  • Eggs
    5ea
  • Sugar
    150g
  • Soft flour
    120g
  • Butter
    60g
  • Milk
    40ml
  • vanilla oil
    5g
  • Baking powder
    4g
  • Salt
    2little
  • whipped cream
    250g
  • Sugar
  • condensed milk
    4spoon
  • Decoration white
    suitably
Cooking Steps
STEP 1/19
First, separate the egg whites from the yolk. (Use a dry ball with no water.)
STEP 2/19
They also measure and prepare other ingredients.
STEP 3/19
Mix butter with milk and melt it in a double boiler or microwave to melt it completely. Use 150g of sugar in a 7:3 ratio. Mix the 7 ratio (105g) in the white and the 3 (45g) ratio in the yolk.
STEP 4/19
Whip sugar into the yolk with vanilla oil.
STEP 5/19
Mix until ivory is thick enough to inflate.
STEP 6/19
Whip sugar into egg whites. Add sugar in 2 to 3 times.
STEP 7/19
Whip the meringue until the horn comes up.
STEP 8/19
Brush the muffin mold with melted butter.
STEP 9/19
Sift the mixture of flour + salt + baking powder into the yolk and mix little by little by little.
STEP 10/19
If you just mix the powder, it's hard to mix well, so mix it in half and add 1/3 of the meringue. At this time, scoop up the spatula from the bottom to the top so that the bubbles don't burst and mix it.
STEP 11/19
Sift the remaining powder and add half of the remaining meringue and mix it with a spatula so that the bubbles do not burst.
STEP 12/19
Finally, put the melted butter and milk in the bowl to flow (so that the bubbles do not burst) and mix with the rest of the meringue. The glossy castella dough is complete.
STEP 13/19
In a buttered muffin mold, lift the dough and drop it from the top and pour it. When you're done filling the mold, slam it on the floor and remove the bubbles.
STEP 14/19
Bake for 10 minutes in a preheated oven at 180 degrees and lower it to 160 degrees for another 10 to 12 minutes.
STEP 15/19
Remove the golden castella from the oven after 20 minutes.
STEP 16/19
Remove the castella from the muffin mold and cool it in a cooling net.
STEP 17/19
Make whipped cream to put inside while the castella cools. Add condensed milk and sugar to whipped cream to taste. It's better to make it with condensed milk than just sugar^^
STEP 18/19
Place the pods in a piping bag, place the whipped cream, and charge the whipped cream in a completely cold castella. I used a star pod for the pod. Rather than just squeezing it straight in, you need to charge it back and forth to get more whipped cream.
STEP 19/19
Scratching the whipped cream with a knife and sprinkle deco powder.
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