Salut👋 This is Emojoie. Happy New Year!
I make a Taiwanese castella cake in this first video of 2020.
It took a long time because I was adjusting the amount of each ingredient during making many times until I was satisfied with the quality.
I used a 18cm large cake pan, so 6 eggs were needed.
Bring eggs to the room temperature not to make dough cold and to prevent half-cooked.
Taiwanese castella can also be made with vegetable oil, but this recipe uses butter.
Choose whichever one you like.
Heat this to melt the butter.
Keep warm it up to about 50℃ after melting butter.
Add cake flour and mix while it's hot.
Add egg yolks and mix.
You may add vanilla extract if you like.
I recommend you to use vanilla if you don't like the smell of eggs.
Make meringue with egg white and sugar.
Add sugar from the beginning to make a fine foam meringue.
Finish the meringue a little softer.
Mix the dough with a whisk.
Mix with a rubber spatula to finish.
Softer dough that drops like this.
The pan is 18cm squared shape.
The bottom part can be removed, so paste the plastic wrap and aluminum foil there to prevent water enters.
Lay 9cm high parchment paper.
Level the surface.
Add 80℃ hot water to bake in a hot water bath.
It was baked beautifully👍
Remove the paper because this cake is also tasty while it's hot.
As soon as you remove it from the oven, it begins to deflate.
The dough has fine texture.
It's very soft and moist👏
The smell is good because I used a lot of butter.
Put whipped cream between the dough layers and you'll lose words!
Yes, this is absolutely high calorie monster😈
Delicious beyond description...
You have to be careful not to eat too much because you can eat as much as you want😉
I made a lot of mistakes until THIS Taiwanese castella was made. I will show you some of them.
This was inflated well, but it has some small cracks because I whipped meringue too much.
It becomes wrinkled like this just by cooling a little.
When it inflates well, it cools down and then deflates well.
It was also jiggly and the taste was good.
This one got a big crack.
Because it was inflated too much.
Whip meringue well and use boiling water, and dough will inflate too much to get crack like this.
The points are using the softer meringue and a hot water bath with 80℃ hot water.
Thank you for watching. Salut👋