Width*Height 30cm*30cm for 1 plate
[ Castella rolls ]
15g white sugar
140g egg whites
65g white sugar
48g of tapioca flour
20g unsalted butter
1. Place parchment or Teflon sheet in advance on the frame and sift the soft flour first. Put butter and milk in a bowl and heat.
2. Put the sugar and honey in the egg yolks at room temperature and mix them well with a mixer.
3. Beat the yolks with a hand mixer on high speed until the yolks are white and thickened.
* Since it’s much faster to beat in the narrow and deep bowl, I beat in the narrow bowl and switched to the wide bowl.
4. Divide the sugar into the cold egg whites in three and beat with a hand mixer on medium speed. Beat until you have horns that are firm, soft, and won’t break when lifted.
*Reason for using cold egg whites: The lower the egg white temperature, the slower the foam rises, but the stronger the meringue.
5. First, add half of the meringue to the yolks and mix gently. Do not mix thoroughly, just mix until a small amount of marble remains.
6. Add the sifted flour and gently mix with a spatula.
7. Add all the remaining meringue and mix gently with a spatula until completely homogeneous. * Melingue can easily clump even if left to stand a bit, so loosen it with a spatula just before adding it to the dough.
8. After adjusting the temperature of butter and milk between 40 and 60 degrees, add some flour and mix well.
9. Sprinkle 8 over the dough so the dough doesn’t sink and mix gently with a spatula until the mixture is even. * At this stage, if you touch the dough a lot, it may be flattened and tough, so gently mix about 20 times. Pour the dough into the mold and level the surface with a scraper. Be careful not to touch the dough too much, as the air bubbles in the dough will disappear, resulting in a flat and chewy dough.
10. Bake in preheated oven at 170 degrees for 12 minutes. * Baking temperature and time may vary depending on your oven. In the case of a regular oven, not a convection oven, bake it at about 10 degrees higher than where I bake it.
11. Drop the baked sheet into the mold once to release the steam, then remove from the mold and move onto the cooling grid. Remove parchment from face and let cool until just lukewarm. * If left for too long at room temperature, the roll may tear or crack when rolled. It’s warm at best, with a little warmth to the touch. If you just need to leave the sheet at room temperature for a long time, cover it with vinyl to prevent moisture from escaping.
[ Mascarpone Cream Concentrate ] : Inner cream + Pipeline cream
390g fresh cream
65g mascarpone cheese
70g condensed milk
1. Put cold whipped cream, mascarpone cheese and condensed milk in a bowl and whip them with ice.
2. Take 110g to decorate the top and store it in the refrigerator for later use.
3. Cut off both ends of the strawberries and prepare 10 to 12.
4. Spread the cream evenly over the roll, arrange the strawberries in a row and top with whipped cream.
5. Roll the paper so that the two ends meet and use a ruler to tighten the paper until it is round. Use adhesive tape to fix the parchment, leave in the fridge for more than 1 hour to harden, then heat the knife to cut. * Is the quantity of 6 pieces 4.5cm thick after cutting the 2 ends.
6. Garnish by catching the ice cream on top with the ice cream you have stored in the fridge.
♥ Storage: You can enjoy the best until the next day after making it in the refrigerator. Store in an airtight container so that the cream and sheet do not dry out.