Рецепт маффинов с заварным кремом Castella (сливки Diplomat)/Famous Korean Starbucks Castella☕️ скачать в хорошем качестве

Рецепт маффинов с заварным кремом Castella (сливки Diplomat)/Famous Korean Starbucks Castella☕️

Hi everyone! It's baker DuCook. Starbucks in Korea is famous for its moist and fluffy castella. This time, I made a custard castella muffin that is richer and more delicious than Starbucks by filling it. I baked it in a muffin tin because I thought it would be easier for home bakers to make it with a muffin tin. There is no limit to the tin size, and you can make it with any mold you have at home, so try making it in various sizes. The making process looks easy, but you need to know and follow some essential tips to make soft and fluffy castella. Let me introduce you to all the know-how I gained while working as a baker! 😉 [ Custard Cream + whipped Cream = Diplomate Cream ] I made custard with plenty of vanilla beans and mixed it with whipped cream to make 'Diplomate Cream'. When making custard, gelatinization is often tricky, so I put it in as much detail as possible. If you make it step by step while watching the video, you can make a fantastic 'Diplomat Cream' that blends well with the natural vanilla scent and the savory egg scent! -- Thank you for subscribing and liking it. I will make good recipes and videos from now on. _ ☕️ INGREDIENTS ☕️ -- [ 8 Castella Muffins ] [ Baking cup: 8cm in diameter * 5.5cm in height (6cm in diameter) = 8 pieces ] ● CASTELLA BATTER ● 4 Eggs 180g Sugar 1 g (1 pinch) Salt 135g Cake flour 1/4 tsp (1g) Baking powder 1 tsp Vanilla extract (5ml) - 36g Unsalted butter 45g Heavy cream - ✸ DIPLOMATE CREAM = CUSTARD CREAM + WHIPPED CREAM ✸ [ Castella muffins 16 fillings (2 mixtures) ] To make enough at once, I made 2 mixtures and included them in the video. * If you want to make the filling of 8 Castella Muffins, you can make it half way. * [ CUSTARD CREAM ] 5 Egg yolks 140g Sugar 50g Cake flour 450g Milk 1 Vanilla bean 30g Unsalted butter - [ WHIPPED CREAM ] * Mix with custard cream at the end 300ml Heavy cream 30g Sugar -- ---------------------- ☕️ PROCESS ☕️ ** At the end, preheat the oven before adding butter and heavy cream. ** ** It is important to bake the eggs immediately, so the foam does not go out. ** -- ● CASTELLA BATTER ● 01. Before making, prepare a baking cup in advance. 02. Prepare by melting unsalted butter and heavy cream together in a microwave oven (to mix with dough at 40-50°C). 03. Add eggs, sugar, and salt and mix lightly. 04. Stir while raising the temperature of the eggs to 40-50°C with a hot water bath. (Be careful as the eggs will become overcooked at 65°C or higher) 05. Whip while making bubbles at high speed. (About 4 minutes) 06. Break large bubbles at low speed and finish with fine batter. (About 2 minutes) 07. Sift the soft flour and baking powder and mix gently without foaming. 08. ▶️ [After preheating the oven, go to the next step] 09. Add melted butter and heavy cream (40-50°C) and mix carefully so the foam does not go down. 10. Bake at 165°C (329°F) for 25 minutes. (190°C (374°F) preheat / Unox oven standard) 11. Remove from the baking cup immediately to prevent moisture and cool on a cooling rack. ** If you refrigerate the castella after sealing, the taste and flavor will improve the next day. ** 12. Scoop out the inside with a 3cm cookie cutter and squeeze the Diplomate Cream. (1cm round tip) 13. Refrigerate for a while. -- ✸ DIPROMATE CREAM = CUSTARD CREAM + WHIPPED CREAM ✸ [ CUSTARD CREAM ] 01. Add sugar and cake flour to 5 egg yolks and mix lightly with a whipper. 02. Prepare 1 vanilla bean by scraping the seeds. 03. Add 1 vanilla bean to 450g of milk and heat until the edges boil. 04. After cooling, add the heated milk mixture to the yolk mixture and mix well with a whipper. 05. Sift (4) through a sieve, transfer to a pot, and heat over medium heat, stirring. 06. Stir until it has a thick texture, and use a whipper to prevent sticking to the pan. (starch gelatinization process) 07. Remove from heat and transfer to a wide bowl and wrap. 08. Store in the refrigerator for at least 6 hours. (How to cool quickly: 1 hour in the refrigerator after 30 minutes of freezing) If possible, make it the day before and leave it in the refrigerator overnight to mature the cream and enhance the flavor and aroma. * [WHIPPED CREAM ] 09. Add sugar to the heavy cream and whip it with a hand mixer. (Peak Test 100%) 10. After loosening the custard cream from the refrigerator with a hand mixer, mix with whipped cream. (Diplomate Cream) ---------------------- Music : Epidemic Sound (Ola De Paz - Nylonwings) ---------------------- [ CONTACT ] [email protected] [ INSTAGRAM ]   / du.cook   --------------------- #CastellaRecipe #KoreaStarbucksCastellaRecipe #CustardCream #DiplomateCream #CastellaMuffin # CastellaCupcake #카스테라만들기 #스타벅스카스테라 #커스타드크림만들기 #디플로마트크림 #카스테라머핀 #카스테라컵케익 #カステラの作り方 #韓国スターバックスカステラ作り #スタードクリームの作り方 #ディプロマートクリームの作り方 #ホームベーキング