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This recipe guides you through making a super fluffy and jiggly Taiwanese Souffle Castella Cake. By using a tangzhong (scalded flour) method and a carefully prepared meringue, the cake achieves an incredibly soft, moist, and airy texture that melts in your mouth.
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Create a tangzhong by mixing hot butter-milk liquid into the sifted flour and salt. → Whisk in egg yolks and vanilla extract to form the yolk batter. → Whip egg whites with lemon juice and sugar to create a soft-peak meringue. → Gently fold the meringue into the yolk batter in two stages. → Pour into a prepared pan and bake in a water bath at 150°C for 60 minutes until golden and jiggly.
Create a tangzhong by mixing hot butter-milk liquid into the sifted flour and salt. → Whisk in egg yolks and vanilla extract to form the yolk batter. → Whip egg whites with lemon juice and sugar to create a soft-peak meringue. → Gently fold the meringue into the yolk batter in two stages. → Pour into a prepared pan and bake in a water bath at 150°C for 60 minutes until golden and jiggly.
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This recipe is based on visual analysis as there is no spoken narration. Pay close attention to the visual cues in the video.
The soft peak stage of the meringue is crucial for the cake's signature jiggly texture. Do not overwhip to stiff peaks.
Folding the batter gently is essential to maintain the airiness from the meringue.
Baking in a water bath (bain-marie) ensures even cooking and a moist, tender result.
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