Today, I made the most basic castella, honey castella. It seems to be commonly referred to as ‘sealed castella’ from before. Prev Genoise Recipe Coal I tried to upload a recipe that could easily be made with simpler ingredients. The difference in texture and flavor was so great that I had to add an egg yolk. If you can afford it, be sure to measure the yolk separately and add it. It has a much better texture, is softer, and more moist than those made with only whole eggs.
For 4 pieces
40g egg yolk
120g white sugar
130g soft flour
40 g unsalted butter
55 g milk
2g vanilla extract
1. Put sugar and honey in the egg + egg yolk and warm it at 37 ~ 42 degrees.
2. With a hand mixer, beat egg froth vigorously for at least 3 seconds until stains remain.
3. Beat with hand mixer on low speed until foamy.
4. Sift the soft flour into the mix gently to avoid air bubbles.
5. Adjust the temperature of butter + milk + vanilla extract from 60 degrees, put in flour and mix well.
6. Pour 85% of the dough into the molds and bake in the preheated oven at 155 degrees for 23 minutes. My oven is on the hot side. Bake in a small home oven at 165 to 175 degrees.
7. Invert the baked castella on absorbent paper for about 1 minute to flatten, then cool completely on a cooling grid. Storage: Cover tightly and store at room temperature for 2-3 days. If you want to keep it longer, please refrigerate it.
Whipped milk cream
150g fresh cream
Condensed milk 10g
1. Place cold whipped cream, condensed milk and sugar in a bowl and whisk to form a thick cream.
2. After making a small hole in the center of the castella, squeeze the cream into the piping bag. Storage: Castella without cream can be sealed and stored at room temperature for 2-3 days. It tastes better if it is covered and incubated at room temperature for more than half a day. Store the cream-filled castella in an airtight container in the refrigerator for 2 to 3 days.