Castella 카스테라 만들기(자세한 설명과 자막, Q&A가 추가되었어요) | Kkuume 꾸움

▶ Turn on English subtitles for description ◀ ▶중요!! 자막을 켜시면 자세한 설명과 함께 보실 수 있어요◀ ▶이 레시피는 아래 상세한 설명과 Q&A가 추가되어 있습니다. 참고해주세요. ◀ 25# Honey Castella I made a castella today. People call it is Japanese sponge cake as well. This castella is a very simple version of a meringue-based version, you can make it without fail. The Castella will come out well if you bake at 170 degrees for about 30 minutes! ^^ I don't think it's too difficult to make. I've usually made castella without meringue, but I've tried this recipe (by Nakashia Shiho) and enjoyed it, so I introduce this with my own tips as a video. It tastes like... I cut it off yesterday, but my husband and I ate it all, leaving almost three pieces.^^; Haha; It feels a bit dense, but it's very soft and moist. The ingredients are simple, easy to make, and it's a recipe that won't fail, so make sure to make it. I used all purpose flour. It comes out chewy but soft texture. But, if you like more chewy texture, you can use bread flour as well. I used to make it with bread flour, but the taste was very attractive. ^^ I wanted to eat it with milk! But, I didn't have milk, so I had it with iced coffee! I think milk+castella is a taste of heaven. Everyone, enjoy it with a cup of milk. ^^ _2019.6.11 ---------------------------------------------------------------------------------------------- Hi, it's Kkuume. I hope you guys can enjoy my baking videos with ears and eyes. Be Happy! :) If you like video, click ‘like’ and ‘subscribe’ please. Subscribe ▶ https://bit.ly/2JmMUwK ---------------------------------------------------------------------------------------------- Oven 170℃ / 338℉ for about 30 min  Ingredient (20*20cm square tin)_ Cup(250ml)&Tbsp(15ml)_tsp(5ml) 5ea egg yolk 50g(1/4cup) sugar 45g(2Tbsp+1/2tsp) honey option) 1tsp vanilla extract or rum 30g(2Tbsp+1/2tsp) oil 65g(65ml) milk 5ea egg white 100g(1/2cup) sugar 150g(1cup) all purpose flour or bread flour *It's a very easy recipe. If you don't have honey, you can use starch syrup or agave syrup. *After adding the flour, the batter may appear to lump or not mix well. But you can mix it until you can't see the flour until it's well mixed. ^^ *To make a flat and pretty top, the most important thing is to turn it over and cool it down on a flat surface. The best way is to cool off on a Teflon sheet like I did on the video. Then the top comes out very well. If you don't have a Teflon sheet, you can put the wrap on top of it without wrinkles or use paper foil. But it may not look as clean as using a Teflon sheet. 1. Mix sugar in yolk and mix well. Add honey, oil, and milk in order and mix well. 2. Make a meringue with sugar and egg white. (You can check the time when you should add sugar into egg white on the video) 3. Add a scoop of meringue to the yolk mixture and mix well. Transfer the batter to a meringue bowl when it is slightly less mixed. 4. Add flour and mix well. 5. Bake at 170℃ / 338℉ preheated oven for about 30 minutes. 6. After it's done, drop the cake tin, turn over and cool on a flat surface. #japanesespongecake #castella #카스테라 Unauthorized theft, re-uploading, and secondary editing are prohibited. ⓒ 2020. 꾸움Kkuume. All rights reserved.