How to Make the Perfect Taiwanese Castella Cake, Moist and Soft, Melt in Your Mouth скачать в хорошем качестве

How to Make the Perfect Taiwanese Castella Cake, Moist and Soft, Melt in Your Mouth

This video introduced the details about making Taiwanese Castella cake, including how to select the appropriate mold, temperature of oil, meringue making, and baking settings. Hope this video helps you to make a perfect moist, delicate, and soft Taiwanese Castella Cake. For written recipes, please visit my personal blog PhD Cafe: https://phd.cafe/en/recipes/2025/3/14... Ingredients: Cake Flour 50 g Egg 3 pc Granulated Sugar 40 g Cooking Oil 40 g Whole Milk 50 g Instructions: 1. Prepare a 6-inch fixed-bottom round cake pan. Cut baking paper to fit and line the bottom and sides of the pan. 2. Preheat the oven to 140°C (285°F). 3. Separate the egg whites and yolks, placing the egg whites into a clean, oil-free mixing bowl. 4. Heat the oil to 70–80°C, then pour it into the pastry flour. Stir until smooth and well combined. 5. Add the egg yolks and milk to the mixture, stirring until fully blended. 6. Whip the egg whites at medium speed using an electric mixer. Once large, dense bubbles form, begin adding sugar in three parts. After each addition, whip for 30 seconds to 1 minute before adding the next portion. After the final sugar addition, switch to low speed and continue beating until the meringue becomes glossy and forms firm peaks. When lifting the whisk, the meringue should hold a stiff base with a slightly curved tip. 7. Take 1/3 of the meringue and fold it into the egg yolk mixture using a spatula. Once fully combined, pour it back into the remaining meringue and continue folding until smooth and well incorporated. 8. Pour the batter into the cake pan. Place the cake pan inside a larger, deep baking tray and add hot water to the tray, filling it to at least 2 cm in depth (water bath method). 9. Bake for 90 minutes. 10. After baking, tap the cake pan firmly on the table a few times to release steam. Immediately remove the cake from the pan, peel off the side baking paper, and let it cool on a wire rack. It can also be enjoyed warm—both ways are delicious! #古早味蛋糕 #蛋糕教程 #烘焙技巧 #水浴法烘焙 #蛋白霜打发 #蛋糕不缩腰 #蛋糕不开裂 #家庭烘焙 #烘焙新手 #蛋糕食谱 #TaiwaneseCastellaCake #CastellaCakeRecipe #bakingtips #cakebaking #waterbathbaking #NoCrackCake