チョコレート台湾カステラの作り方・パウンド型で作る簡単レシピ Chocolate Taiwanese Castella Recipes｜Coris cooking

Welcome to Coris Cooking Channel☆ This time we will introduce a simple but delicious Chocolate Taiwanese castella cake. Simply mix all the ingredients together, and without difficult baking skills, you will be able to get a fluffy texture. No matter if its freshly baked or if it cools down, you will be able to enjoy a fluffy cake. It is so simple with only a few ingredients so please give it a try ☆ ⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆ The blog explains in more detail. It also introduces detailed points that could not be communicated in the videos. You can search for various desserts from the blog on the list. "Coris's sweets blog" https://outiokasi.com/ ⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆ ▷Ingredients 17×7.7×6 cake mold Total baking time: 30mins at 150℃ Salad Oil　28g Honey　12g Salt　a little Cake flour　25g Pure cocoa powder 10g Milk　32g Egg yolk（Size M）2pcs Egg white（Size M）2pcs Granulated Sugar　35g ※Place the cooking sheet onto the mold. ※Use fresh milk and eggs straight out from the refrigerator. 1) Add salad oil, honey, and salt in a bowl and mix well with a whipper. 2) Sift the flour and pure cocoa powder into ① and mix well with a whipper. 3) Add milk to ② in 2 portions and mix each time. Once finished mixing, add in the egg yolk. 4) Put the granulated sugar into the whisked egg white in 3 intervals, and make the meringue so that the peaks stand up each time. ※Detailed instructions for making meringue→https://outiokasi.com/meringue/ 5) Add 1/4 of meringue to ③ and mix quickly, then add all the dough to the remaining meringue and mix with a whip, finally mix gently with a rubber spatula at the end. 6) Divide the dough into the baking mold 2-3 times and use a spatula to smooth out the dough each time. Spread and even out the surface with a spatula. 7) You can pour hot water (approx. 35 ° C (about a cold bath)) as much as you can on top. 8) Preheat the oven at 150℃ and bake for 35mins. ※After 15 minutes from the start of baking, open the oven door and wait 4 seconds. After 4 seconds, close the door and bake again. Repeat this every 4 minutes for a total of 35 minutes. 9) Once baked, take it out of the oven and immediately remove the castella from the mold ※You can take it out by holding the paper and raising it up. If you cut it when it’s still hot, you can enjoy the fluffy texture and gentle egg flavor. Even if it is cooled, you can enjoy it as soft and moist. Follow me on: Coris Cooking Blog https://outiokasi.com/ YouTube    / @coriscooking   Instagram:   / coris_riri   Twitter:   / coris_riri