Hello Mother this time we will write Recipe: Tasty Taiwanese Castella Cake easy to follow.

Taiwanese Castella Cake

For you who now are want to try make delicious foods that are not difficult, please mama can try some of these simple dishes. In addition to the easysimple obtained ingredients, you can also simple apply it, especially for mama who are still beginners.

Mother can cook Taiwanese Castella Cake use 8 ingredients that are not difficult to get:

Ingredients Taiwanese Castella Cake namely:

Provide 45 ml (3 tbsp) of milk.
Take 30 ml (2 tbsp) of vegetable oil.
Provide 54 g of cake flour or low protein flour.
Provide 1/8 tsp of table salt.
Provide 1/2 tsp of vanilla extract.
Prepare 54 g of egg yolk (from 3 medium-sized eggs).
Take 90 g of egg white (from 3 medium-sized eggs).
Provide 40 g of granulated sugar.

Create all people, cooking is indeed work which is quite simple. Apart from being happy cooking and having willingness to cook very well, they are also clever in mixing each dish so that it becomes dish that is delicious. But there are those who can’t be skilled cook, so they have to ask and look at easy recipes to follow.

How to make Taiwanese Castella Cake

After all the ingredients are ready, here are 14 how-to guides how to make them.

Youtu.be/oG5nJa5rhrU.
Prepare the pan by lining parchment paper to cover the whole inner sides. If your pan is not leak-proof, wrap the outside with aluminium foil. This cake will be baked with a hot water bath so ensure no water is going in..
Heat milk and oil to approximately 158°F (70°C)..
With a hand whisk, quickly mix cake flour into the hot mixture. It will turn lumpy but this is fine..
Add and mix the yolk one at a time. Add salt and vanilla. Mix thoroughly until the dough has a sticky smooth consistency..
At this point, preheat oven to 300°F (150°C). I use top and bottom heat without fan, so adjust your oven accordingly if it uses a different setting. Also, start heating up hot water for the water bath..
Using a hand mixer, beat egg white until foamy with even tiny bubbles. With the mixer running on low speed, gradually sprinkle sugar onto the sides as you mix. After entire sugar is mixed in, switch to high speed and beat until soft peak..
Add 1/3 of beaten egg white (meringue) into the batter. With a hand whisk, mix them thoroughly..
Add another 1/3 of meringue. From here on, we want to gently combine the mixture with a folding motion. Be careful not to deflate the batter. The air inside this fluffy meringue is the key component of a fluffy cake. Mix just until no white streaks are seen..
Add the final meringue. Fold gently just until it is 90% mixed..
Switching to a silicone spatula, check the sides and bottom of bowl for any unmixed batter. Fold just until combined. Do not overmix as the batter loses its air every time we mix..
Pour batter into the pan. Shake the pan to spread it evenly. Tap the pan onto the counter twice to release any big unwanted bubbles..
Place the pan onto a larger deep pan. Pour hot water (around 176°F / 80°C) into the bigger pan up to 1-inch high. Carefully transfer into the oven. I place it on the second bottom rack, so not on the middle rack. Bake for 45 - 55 minutes or until the top is brown, spongy, and dry..
Once baked, remove immediately from its pan and peel-off the paper. This will prevent the cake from shrinking too much. Slice it and let cool on the cooling rack before storing or serve it warm..

While cooking many experience failures, here are a few tips you need to pay attention to. There are various ways that need to be considered, such as selecting raw materials. The ingredients used must be good quality and still fresh. cook utensils and spices must be selected clean. For more details, please see how to cook Taiwanese Castella Cake so that get perfect results.

Tips

Busyness in the kitchen that is usual done by everyone, but not everyone has talent in cooking. Some things we need to pay attention to when cooking produces processed results that are simple, what are those?

Selection ingredients milk, vegetable oil, cake flour or low protein flour, table salt, vanilla extract, egg yolk (from 3 medium-sized eggs), egg white (from 3 medium-sized eggs), granulated sugar, will affect the cooking results. Determination as many as 8 fresh ingredients will be very good because the reserves nutrition is still very good.
Utensils the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
How to make Taiwanese Castella Cake, includes what ingredients must be processed first and when to add the spices. Watch the steps. Starting with Youtu.be/oG5nJa5rhrU. Next, Prepare the pan by lining parchment paper to cover the whole inner sides. If your pan is not leak-proof, wrap the outside with aluminium foil. This cake will be baked with a hot water bath so ensure no water is going in.. Dont forget, Heat milk and oil to approximately 158°F (70°C).. Dont forget, With a hand whisk, quickly mix cake flour into the hot mixture. It will turn lumpy but this is fine.. After that, Add and mix the yolk one at a time. Add salt and vanilla. Mix thoroughly until the dough has a sticky smooth consistency.. Dont forget, At this point, preheat oven to 300°F (150°C). I use top and bottom heat without fan, so adjust your oven accordingly if it uses a different setting. Also, start heating up hot water for the water bath.. Next, Using a hand mixer, beat egg white until foamy with even tiny bubbles. With the mixer running on low speed, gradually sprinkle sugar onto the sides as you mix. After entire sugar is mixed in, switch to high speed and beat until soft peak.. Dont forget, Add 1/3 of beaten egg white (meringue) into the batter. With a hand whisk, mix them thoroughly.. Next, Add another 1/3 of meringue. From here on, we want to gently combine the mixture with a folding motion. Be careful not to deflate the batter. The air inside this fluffy meringue is the key component of a fluffy cake. Mix just until no white streaks are seen.. Remember, Add the final meringue. Fold gently just until it is 90% mixed.. Next, Switching to a silicone spatula, check the sides and bottom of bowl for any unmixed batter. Fold just until combined. Do not overmix as the batter loses its air every time we mix.. Next, Pour batter into the pan. Shake the pan to spread it evenly. Tap the pan onto the counter twice to release any big unwanted bubbles.. Then, Place the pan onto a larger deep pan. Pour hot water (around 176°F / 80°C) into the bigger pan up to 1-inch high. Carefully transfer into the oven. I place it on the second bottom rack, so not on the middle rack. Bake for 45 - 55 minutes or until the top is brown, spongy, and dry.. Remember, Once baked, remove immediately from its pan and peel-off the paper. This will prevent the cake from shrinking too much. Slice it and let cool on the cooling rack before storing or serve it warm.. After that, This recipe consists of 14 steps. This is done in order to produce processed which has nutritional quality and aroma dishes are maintained without reducing the delicacy of the dishes.

You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how to make Taiwanese Castella Cake correctly. Good luck … !!!