【台湾チーズカステラ】【Taiwanese cheese castella】の作り方/パティシエが教えるお菓子作り！

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 egg whites and egg yolks.

Prepare a paper pattern (using a reusable baking sheet).

Preheat the oven to 150°C.

Bring the milk to a boil in a small saucepan.

Heat the cream cheese until soft, then add the parmesan cheese to make it smooth.

Add the warmed milk in three parts to the cheese mixture to loosen it.

Add the egg yolks one at a time and mix thoroughly.

Sift in the flour all at once and mix slowly from the center.

Add the oil and emulsify to complete the base.

Make the meringue by beating the egg whites and adding the sugar all at once, being careful not to overbeat.

Scoop out the meringue and add it to the base mixture, mixing gently.

Pour the dough into the mold and smooth the surface to eliminate air bubbles.

Pour hot water (about 40 degrees Celsius) into the mold to prevent it from floating.

Bake in the oven at 150°C for about 1 hour. When baked, unmold and remove the paper pattern.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens