🎧解説付パティシエが作る【カステラ】【castella】/パティシエが教えるお菓子作り！

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is more accessible.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower in calories, while corn syrup is often cheaper.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based, while margarine is a budget-friendly alternative.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a zero-calorie sweetener, while brown sugar adds a richer flavor.

Prepare the baking mold by laying out the pattern and sprinkling crystal sugar.

Chill the egg whites for making meringue.

Preheat the oven before making the batter.

Dissolve the water, glucose, and honey in the microwave or in a boiling water bath.

Make a meringue with the chilled egg whites, adding sugar in three additions until firm and angular. Beat on low speed for 1 minute to refine the texture.

Melt the milk and butter in the microwave or in a boiler.

Smooth the meringue and add the egg yolks all at once, gently folding the mixture.

Add the melted milk and butter mixture and mix gently.

Sift the cake flour into the mixture in two batches, folding gently with a rubber spatula until smooth.

Emulsify a portion of the batter with the melted mixture and quickly return it to combine until evenly distributed.

Pour the batter into the mold and smooth the surface with a rubber spatula. Cut the foam with a bamboo skewer horizontally and vertically.

Bake at 170℃ for 20 minutes, then reduce to 140-150℃ and bake for an additional 45 minutes.

Lightly grease a baking sheet with salad oil. After baking, place the oiled sheet on the baking surface and turn it over. Unmold and wrap in plastic wrap to prevent drying overnight.

When cutting, use a thin-bladed knife and wipe the blade clean after each cut.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens