思わず手でちぎりたくなる！ぷるんぷるんな台湾カステラの作り方：バターなし｜HidaMari Cooking
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Published 2024-04-26
Today's recipe is for fluffy Taiwanese castella cake made with oil.
In this recipe, I used a larger percentage of eggs and did not add vanilla for flavor, but instead added honey to give it a more castella cake-like color and taste.
The meringue to be combined with the egg yolk batter should be loose rather than stiffly whipped to prevent the surface from cracking.
By adding a tbsp of sugar before beating the egg whites, you can make a loose meringue that is not overly foamy.
By mixing the bread flour into the cake flour, the Taiwanese castella cake is more elastic and has a fine texture, making it glutinous and springy.
▷Ingredients (15 cm)
50 g vegetable oil
70 g milk
50 g cake flour
20 g bread flour
5 egg yolks
15 g honey
5 egg whites
Pinch of salt
75 g cane sugar
▷How to make:
1. Sift together cake flour and flour.
2. Measure the vegetable oil and milk into a saucepan and allow to come to room temperature.
3. Separate the egg yolks from the egg whites and let stand at room temperature.
4. Line a mold with a cooking sheet. Fold the cooking sheet in on the outside.
5. Heat the milk in ② over medium heat to 80℃ while stirring.
6. Add the warmed milk from ⑤ to the cake flour from ① and stir until the mixture is no longer powdery. (It is okay if the mixture is lumpy. Do not overmix.)
7. Add 2 egg yolks and mix until smooth, then add the remaining egg yolks and honey in this order.
8. Add a pinch of salt and 1 tbsp of cane sugar to the egg whites and beat with a hand mixer.
9. When the mixture becomes foamy, add the remaining sugar in two additions.
10. Add 2-3 scoops of meringue ⑨ to the egg yolk batter ⑦ and blend. Mix the remaining meringue and egg yolk batter until blended.
11. Pour the batter into the mold ④ and pour hot water (60℃) into the batting.
Bake in a preheated oven at 150℃ for 50 minutes to 1 hour. Remove from the mold immediately after baking.
All Comments (21)
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かみさんが、台湾カステラ食べたいって言ってて…アップしてくれる、ひだまりさんは…神です✨️✨️
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I followed the recipe without any modifications and it turned out perfect. As a tongue from Taiwan I would say it taste absolutely amazing and very satisfying to hear exactly the same sound at the beginning of the video as I broke the cake with the fork. Thank you for sharing such a wonderful recipe!
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クッキリとした黄色と白の生地が混ざっていくところが好きです❤
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フワシュワな音がたまりません❤
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バター•バニラの代わりにオイルで作れる、蜂蜜入りのしゅわっとふわふわした台湾カステラケーキはぷるんぷるんのプリンみたいでおいしそうですね🤤🍯💛🍰🇹🇼
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Love from Bangladesh ❤❤❤🇧🇩🇧🇩🇧🇩🇧🇩
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どんぐりを辿っても着きません〜♪ のBGMでやってるやつですね〜♪
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作りました！美味しいレシピありがとうございます。 アレンジとして牛乳70gにピザ用チーズ50gを入れてレンジで1分。それに80℃に温めた米油50gで作りました。 母がすごく美味しいといってました。また作ろうと思います。
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撮影お疲れ様です！台湾カステラいいですね！ちぎる時にシュワーって音がするのもいいですね！
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美味しそうですね!😊
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Looks perfect! Thank you, I will try it 😊
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The golden castella cake looks extra moist and delicious. And the birds were super noisy!
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This is a perfect recipe 💫 A must try Thank you
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Love your recipes ❤. This one looks so delicious.😊
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I like the way your give presentation final result
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That looks delicious!
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なんて素敵なケーキなので、作ってみることにします。 😋🇧🇷
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Probaré esta receta para el cumpleaños de mi madre! Gracias por compartir ❤
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美味しそうです！ 丸型15cmでも作れたら嬉しいです♪
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食べたい〜🍞🥞
