パウンド型で♪とろけるふわしゅわ♡チーズ台湾カステラの作り方／Cheese Taiwanese Castella recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: neufchâtel cheese

Ricotta is lower in fat and cost-effective

Separate the eggs into yolks and whites, and chill the egg whites in the refrigerator.

Add warmed milk (20 seconds in a 600w microwave) and salad oil to softened cream cheese, and mix well until emulsified.

Add the egg yolks, rum, and cake flour to the mixture from step 2, mixing well after each addition.

Add sugar to the chilled egg whites and whip at high speed with a hand mixer. Once stiff peaks form, lower the speed and mix for 2 minutes to refine the meringue.

Add a scoop of meringue to the mixture from step 3 and mix to combine.

Add the rest of the meringue to the mixture from step 5 and mix until there are no lumps of meringue.

Finally, mix with a rubber spatula until the batter is at a consistency where it slowly disappears when drizzled.

Pour the batter into a mold lined with parchment paper and bake in a preheated oven at 150°C for 34 minutes using a water bath. (To avoid uneven baking, swap the position of the mold after 15 minutes.)

Check for doneness by inserting a skewer; if it comes out clean without wet batter, it's done!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens