역.대.급 촉촉하고 부드러운 카스테라 컵케이크 레시피 공개✨(시몬카스테라)

#Castella #TaiwaneseCastella #CupCastella #ChiffonCastella #Cupcake #CastellaCupcake ▽▼ Please check the description below ▽▼ ▶ Please set the video resolution to 2160p for the best viewing experience ◀ ☆ "Like" and "Subscribe" are a huge help in creating these videos. ^^ Please smash that "Like" and "Subscribe" button ~❤ ◆ Unauthorized use or copying of this recipe is strictly prohibited. ◆ Please do not use this recipe for commercial baking classes. ◆ Do not repost this recipe verbatim on Instagram. ◆ When sharing or using this recipe, please make sure to credit this video as the original source. ◆ Do not re-upload or secondary edit this video. Instagram - [  / baking_again_today  ](  / baking_again_today  ) Business Inquiries: [email protected] Hi! I'm "Baking Again Today". 😊 Today, I made the most moist and soft castella cupcakes ever! Often called 'Chiffon Castella' (or Simon Castella), this recipe is extra special because, unlike the regular ones, it is baked in a water bath—just like a traditional Taiwanese Castella cake. haha It literally melts in your mouth like cotton candy. As soon as I took a bite of this incredibly soft and moist cake, I immediately thought, "Wow, this is truly a next-level castella." While most cup castellas are baked using paper liners, the ultimate secret to this recipe is baking them without any liners, only greasing the pan with butter! I’ll show you exactly why in the video. 🔍 They taste absolutely amazing right after baking once completely cooled. However, if you let them mature in an airtight container at room temperature for a day, the moisture distributes evenly throughout the cake, making them way more moist and flavorful! If you’ve been searching for that perfect, life-changing castella cupcake recipe that isn't dry at all but melts away on your tongue, you absolutely have to try making this one! I hope you have another happy baking day. : ) Products Used * Individual muffin cup (Easy to pop them out) 12-cup muffin pan is also perfectly fine! Silicone pastry brush Baking pan used for the water bath Vanilla extract (A must-have for castella!) Cake flour used in the video Cornstarch (To add that extra silky softness) 🧁 Super Moist Castella Cupcakes 🧁 ▶ Ingredients ◀ Yield: 12 cupcakes Milk 75g Oil 50g Cake flour 100g Corn starch 20g Salt 1.5g Vanilla extract 5g Egg yolks 80g Egg whites 175g Sugar 140g ■ Storage Instructions ■ 1. Room Temperature (When consuming within 1–2 days) Let the castellas cool down completely, place them in an airtight container, and store them in a cool, dry place away from direct sunlight. If you let them mature for a day at room temperature instead of eating them right away, the moisture will distribute evenly inside the container, giving you a much more moist texture and deeper flavor. 2. Freezer Storage (For long-term storage of 3 days or more) Pack them individually in OPP bags (or plastic wrap), place them into a ziplock bag, and store them in the freezer. Storing them in the refrigerator causes the starch to retrograde, making the cake dry and crumbly very quickly. For long-term storage, freezing is an absolute must. To serve, simply take them out 1–2 hours beforehand and let them thaw naturally at room temperature. ♪ BGM : Today's Diary - [   • 웃다보면 그게 내 기분이 되 | 귀여운음악, 브이로그음악, 무료브금, (Ni...  ](   • 웃다보면 그게 내 기분이 되 | 귀여운음악, 브이로그음악, 무료브금, (Ni...  )