Fluffy Taiwan Castella♡It’s a very delicious Taiwanese castella recipe!英語版レシピのリクエストにお応え！

Hallo.I’m chiyo(*’ω’*)

Thank you as always♪

My daughter’s favorite TaiwanCastella♡

I often eat freshly baked as soon as I make it, but it’s delicious even if you eat it chilled in the refrigerator!

Today, I will introduce a recipe for “Taiwan Castella” made with Iris Ohyama’s convection oven “Oyama-kun”

There’s a video on how to make it on Instagram.

Please take a look if you like♪

【Fluffy Taiwan Castella】

Reel video on Instagram!

　※When you play it, music will play♪

Fluffy Taiwan Castella

Let me introduce the recipe right away♡

Taiwan Castella

♥♥　Material(15㎝ square type)♥♥

Egg white ………… 4 points

Egg yolk ……… for 4 pieces

Wheat flour ………… 50g

Bread flour ………… 20g

Vegetable oil ……… 36g

Milk …………………… 56g

Honey ………………… 20g

Granulated sugar …… 75g

♥♥　Get ready　♥♥

①Keep the egg white cold in the refrigerator.

②Shake the wheat flour and bread flour together.

③Warm the vegetable oil to about 60 to 70 degrees in hot water.

※The temperrature of vegetable oil is up to 70 degrees! Even if it is too high or too low, the powder will harden or affect the bulge.

④Combine milk and honey, heat it in the microwave, and warm it to about 40 degrees.

※The temperature of milk honey is 40 degrees! When I weigh the ingredients, I heat them in the microwave for about 20 seconds.if you heat it for about 10 seconds before adding it and measure it with a thermometer, it will be about 40 degrees.

⑤Set an oven sheet or a cooking sheet that can be used repeatedly in a square shape.

※Set the oven sheet and cooking sheet so that it is 5㎝ higher than the mold.

⑥Oven(Ohyama-kun)Start preheating to 180 degrees.

※Bake for 20 minutes at 180 degrees → 55 minutes at 165 degrees. Bake for a total of 75 minutes.

It’s my best way to bake using Oyama-kun. if you have Oyama-kun, please try it.

♥♥　How to make　♥♥

①Add the wheat flour and bread flour to the vegetable oil heated to 60 ～ 70 degrees and mix it.

②Add milk & honey heated to 40 degrees little by little and mix.

Add milk & honey little by little and mix well.

③Add the egg yolks one by one and mix well.

Please mix it well!

Making meringue

④Take the egg whites chilled in the refrigerator out of the refrigerator and whisk a little with a hand mixer.

The hand mixer is fast.

⑤Add about 1/3 of the granulated sugar and mix it with a hand mixer.

if it foarms white,

⑥Add the remaining 1/2 of the granulated sugar and mix it in a hand mixer.

if it foams more whitish,

⑦Add all the remaining granulated sugar and whisk with a hand mixer.

The hand mixer is so fast.

When you lift the hand mixer, whisk until the tsun is a little bit.

⑧Change the hand mixer to low speed, mix it for about 1 minute, and adjust the texture of the meringue.

The foam will become finer, and it will be easier to mix with the dough in the next process♪

⑨Put the meringue in the previous egg yolk dough and mix well with a whipper.

⑩Add all the egg yolk dough with meringue to the meringue bowl and cut it with a rubber spatula.

⑪Drink the finished dough into a square shape.

⑫Lightly drop the square type from a height of about 1㎝ and remove the air inside.

⑬Put lukewarm water on the top plate and put a square mold with Taiwanese castella dough,

Bake for 20 minutes at 180 degrees → Bake for 55 minutes at 165 degrees.

※Bake for a total of 75 mimutes.

※A point

I think Oyama-kun’s actual temperature in the cabinet is lower than the set temperature.We recommend that you bake it while measuring the actual temperature in the cabinet with an oven thermometer!