나가사키 카스테라 만들기 (With 위즈웰 루미오븐) Nagasaki Castella

▽ How to make See more details 'Like' and 'Subscribe' are a great help in content creation! ▶ Ingredients (1 serving of Castella mold with an internal size of 260*170*85mm) 245g Egg white 190g Granulated sugar 150g Egg yolk 55g Honey 4g Salt 210g Bread flour 55g Vegetable oil 60g Whole milk 30g Sake Appropriate amount of Jarame sugar to sprinkle on the bottom (optional) 1) Add sugar to the cold egg whites in three portions to make a 90% perm peak meringue. 2) Add egg yolk to 1) and mix gently until well mixed. 3) Sift strong flour into 2) and fold gently with a spatula. 4) Heat honey, salt, oil, milk, and sake in a bowl to 40-60 degrees Celcius. 5) Add some of the batter to 4) and mix, then add it to the main batter and lightly fold until well mixed. 6) Sieve the finished batter. 7) Pour the batter into a mold lined with parchment paper and stir slowly with a skewer to remove air bubbles. 8) Bake in a preheated oven at 180 degrees Celcius for 15 minutes, then lower the temperature to 150 degrees Celcius and bake for another 30 minutes. (Wizwell Lumi Oven/Top and Bottom Heat Mode) 9) Spread melted butter on the surface of the baked Castella, turn it over, and let it cool upside down. *Storage: After completely cooling, seal and store at room temperature for about 4 days, or in the freezer for 2 weeks. Castella is more moist and delicious if you seal it and let it mature at room temperature for about two days before eating. instagram :   / jadore________   ------------------------------------------------------------------------------------------------------ Please do not use the recipe for baking class purposes or distribute it via Instagram DM. When sharing the recipe, please indicate the source and share it in a form that everyone can see. Secondary editing and re-uploading of the video is prohibited. -------------------------------------------------------------------------------------------------------