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

All-purpose flour is more accessible and less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Corn syrup is cheaper and has a similar sweetness.

Prepare an 18x18cm square mold by laying out the pattern and shaking the crystal sugar.

Chill the egg whites for the meringue.

Preheat the oven before making the dough. If needed, warm the syrup and butter in a boiling water bath.

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

Make a meringue with the chilled egg whites, adding the 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 in.

Add the melted milk and butter mixture and mix gently.

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

Add some of the dough to the melted mixture to emulsify, then quickly return it to the main mixture and combine until evenly distributed.

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

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

Lightly grease a baking sheet with salad oil. When baked, 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