Sub)보들보들 촉촉한 꿀 카스테라｜기본 카스테라 실패없는 레시피｜자도르

▽ Show more detailed description 'Like' and 'Subscribe' are great for creating good contents! You need to measure whole egg and egg yolk separately. Adding additional egg yolk gives amazing texture of the cake. So please try it and you can feel the difference. What is the specific gravity of the batter? Why do you need to weigh? https://blog.naver.com/innocenteun/22... ▶ Ingredients (4 cakes) 180g eggs 40g egg yolk 120g granulated sugar 20g honey 130g cake flour 40g unsalted butter 55g whole milk 2g vanilla extract 1) Add sugar and honey to the egg + egg yolk and warm it to 37 ~ 42 degrees C. 2) Whip the egg with a hand mixer until the traces remain for more than 3 seconds. 3) Whip until it becomes a fine foam at the lowest speed. 4) Sift the flour and fold gently so that the bubbles do not go out. 5) Set the temperature of (butter + milk + vanilla) extract to 4 ~ 60 degrees C and mix it in the batter. 6) Fill the mold with 85% each, and bake 155 degrees C (311℉) 23 minutes in the preheated oven. (Unox convection oven)  * My oven has high heat. Bake common household ovens at 165 to 175 degrees C (329℉~347℉). 7) After the baked castella are turned over on a greased sheet for about 1 minute, flattened, and then cooled completely in a cooling net. Storage: Sealed and stored at room temperature for 2-3 days. If you want to keep it longer, keep it frozen. (About 2 weeks) Comments that are not polite or unpleasant to me are deleted without notice. Instagram: https: //www.instagram.com/jadore________ -------------------------------------------------- -------------------------------------------------- --- Please specify the source when using the recipe. Secondary editing and re-uploading of video is prohibited. -------------------------------------------------- -------------------------------------------------- ---