台灣古早味蛋糕 超詳細步驟食譜┃Taiwanese Castella Cake

Prepare an 8-inch square cake tin Put in Linoleum Bake Mat Oil Paper, the corners with clips to prevent them from falling off, set aside Preheat oven upper heat 165 degrees, lower heat 175 degrees Sift Cake flour, cornstarch Prepare eight eggs Carefully divide the egg, do not break the yolk Corn oil, microwave 1 minute 45 seconds, heat to about 90 degrees Other milder oils, such as canola seed oil, can also be substituted Pour into the flour immediately and mix well with a whisk Then add the milk, stir well, the oil and water separation is normal Add eight egg yolks and mix well Prepare 4 grams of lemon juice If possible, add as much as possible, can reduce the fishy egg taste, sweet putty taste way Lemon juice, salt into the egg whites, sugar three times to add egg whites Separate egg yolks and do not mix with egg yolks The egg bowl should not contain oil or water to prevent egg whites from beating The key to the success of this cake is egg whites Poorly beat it is unstable and prone to expansion and retraction over beat it is easy to dry and crack Lift the beater and bend the rear end Add egg yolks to batter three times Add in the egg beater for the first time and mix well After that, use the spatula to mix from bottom to top Finally, pour the yolk batter back into the remaining white Check that the batter is thoroughly mixed at the bottom Pour into the cake tin about 10cm high And then finally the batter will stack up like this It is proved that the stirring technique is correct without defoaming Evenly distributed to four corners Add about 70 degrees of warm water to the baking pan under the cake tin Bake at 155 ° c and 165 ° c for 65 minutes Do not turn on the fan function, which can cause cracking If it is found that the coloring is sufficient, reduce to 140 degrees and continue baking When out of the oven, carefully press your finger on the surface of the cake to check If there are significant dents, bake for another 5 to 10 minutes Once out of the oven, tear apart the surrounding baking paper Cut the cake while it's hot Push back and forth with light force with a long knife ARRR ~ it's too hot 😂 Tear it again ARRRRRRR ~ ~ ~ ~ ~ That's what you heard It means it's very wet inside The inside is very soft, fine and moist, with no bubbles visible Serve with light cream Beat until stiff and refrigerate remaining cream for several days It tastes like a cake roll The rest of the cake can be refrigerated for about a week Failure #1, the cake is not fully cooked Can look at the surface of the finger indentation for a long time 🤭 I found that there is so much water in the mold Failure #2: cake cracks and shrinks Raise the temperature and do not use water bath method, then burst the surface Super ugly... After buying a new cake tin, oilpaper Mat And change the oven that can turn off fan function Then solved all the problems ✌ 🏻

Channel: MoLaLa Cook

Views: 2,610,871

Keywords: 食譜, 美食, 香港, How to cook, How to make, Recipe, cooking sound, how to, Tasty, ASMR, お菓子作り, satisflying, ケーキ, sweets, cooking, パリ, パティシエ, #emojoiecuisine, homemade, レシピ, Cheesecake, cookingsound, 料理チャンネル, デザート, culinaire, 料理, 手作り, cake, 作業音, howto, えもじょわ, 音フェチ, スイーツ, 製菓, フランス, 古早味蛋糕, 台灣古早味蛋糕, Taiwanese Castella Cake, Castella Cake, hong kong, baking

Id: aITydHVt32Y

Length: 12min 8sec (728 seconds)

Published: Thu Apr 30 2020