🎧解説付パティシエが作る【カステラ】【castella】/パティシエが教えるお菓子作り！

This is Sakie Nakajima from the online sweets school Saki.+. This time, I'll be introducing a soft and moist castella cake. Making the castella cakes made by Japanese confectioners at home can be quite difficult (even in terms of tools). This recipe uses a pastry chef's unique method, making it easy to make at home with minimal risk of failure. The key is the baking. Click here to watch the version without audio commentary:    • パティシエが作る【カステラ】【castella】/パティシエが教えるお菓子作り！   **************************************************** I'm running an online baking class! Official Website: http://saki-plus.com/ Email Newsletter: http://saki-plus.com/maillesson/ Instagram: https://www.instagram.com/saki.plus/?... Facebook:   / sakie.nakajima.ss   I also serve as an advisor and recipe developer. **************************************************** 18×18cm square mold 160g egg whites (about 5-6 eggs) 100 g (about 7 egg yolks) 160g sugar *Moist than granulated sugar 10g of water 35g glucose 25g honey 12g milk 17g unsalted butter 105g cake flour 15 to 20 g crystal sugar Prep ・Lay out the pattern and shake the crystal sugar. ・Cool the egg whites for the meringue. ・Preheat the oven before making the dough. If so, warm the syrup and butter in a boiling water bath. How to make it. (1)Dissolve the water, syrup and honey in the microwave or in a boiling water bath. (2)Make a meringue with the well-chilled egg whites. Add the sugar in 3additions, making sure the meringue is firm and angular. Then beat on low speed for 1 minute to get the texture. 1st: When the egg whites have lost their firmness and are starting to bubble up a bit. Second: When the air bubbles have become finer and a few streaks have appeared. Third: When the meringue is shiny and the streaks remain. If you add the sugar too early, it won't foam easily. If it's too late, the sugar will not be fully dissolved in the meringue. (3)Melt the milk and butter in the microwave or in a boiler. (4) Smooth the meringue with a whipper and add the egg yolks all at once. Gently scoop up the mixture from underneath with the whipper, but not too hard. (5)Add the melted egg yolks and mix in the same way. (6) Sift the flour into the mixture in two batches. Scoop up the flour from the bottom of the bowl with a rubber spatula. Sift the flour twice to mix in the same way. Sift the dough with the rubber spatula, and fold in the second time to mix in the same way. (7)Add some of the dough to (7) and (3), emulsify it and quickly return it to (6) to combine until it is all evenly distributed. Be careful not to add it directly, as the oil will sink in at once. (8) Pour the dough into the mold and lightly smooth the surface with a rubber spatula. Cut the foam with a bamboo skewer 3 times horizontally and vertically. Cut the surface with a card. (9)Bake at 170℃ for 20 minutes, then bake at 140 to 150℃ for 45 minutes. (140℃ for this time) (10) Lightly grease a baking sheet with salad oil. When baked, place the oiled sheet on the baking surface and turn it over. Unmold them, and when they have cooled completely, wrap them in plastic wrap to prevent them from drying out overnight. (11)When cutting, use a thin-bladed knife as much as possible and wipe the blade clean with a cloth after each cut. If the blade is slippery, oil the blade lightly to make it easier to cut. ★Baking temperature and time will vary from oven to oven, so if it looks like it's going to crack, lower the temperature and bake it so that it's cooked all the way to the center. It may take longer. ★The temperature inside the oven is too high, or it's too sticky when under baked. Ingredients: Makes one 18x18cm square pan 160g egg whites (approx. 5-6 eggs) 100g egg yolks (approx. 7 eggs) 160g caster sugar (more moist than granulated sugar) 10g water 35g starch syrup 25g honey 12g milk 17g unsalted butter 105g cake flour 15-20g granulated sugar Preparation: Line a baking sheet with paper and sprinkle with granulated sugar. Chill the egg whites to be used for the meringue. Preheat the oven before making the batter. Warm the starch syrup and butter in a double boiler if using. Directions: 1. Melt the water, starch syrup, and honey in the microwave or double boiler and mix. 2. Make the meringue with the chilled egg whites. Add the sugar in three additions, making stiff peaks. Then beat on low speed for 1 minute to smooth the meringue. 1st addition: When the egg whites have lost their stiffness and are slightly foamy. 2nd addition: When the bubbles have become finer and a few streaks have appeared. 3rd addition: When the meringue is glossy and streaks have formed. *If you add the sugar too early, it will not foam easily. *If you add it too late, the sugar will not completely dissolve into the meringue. 3. Melt the milk and butter in the microwave or in a double boiler and mix. 4. Beat the meringue with a whisk until smooth, then add the egg yolks all at once. Gently whisk from the bottom with the whisk, gently m...