This is how cooking recipe Made in a Pound Cake Mold Fluffy and Moist Castella with 9 ingredients and 11 stages of easy cooking, which is fast and tasty.
Without fail cooking ultimate Made in a Pound Cake Mold! Fluffy and Moist Castella easy, delicious, practical.
Hi every body, now you get cook recipe Made in a Pound Cake Mold! Fluffy and Moist Castella with 9 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 9 ingredients and 11 stages of easy cooking Made in a Pound Cake Mold! Fluffy and Moist Castella.
Ingredients all Made in a Pound Cake Mold! Fluffy and Moist Castella
Needed 3 : eggs' worth Egg white.
Prepare 3 : eggs' worth Egg yolk.
Needed 140 grams : Soft light brown sugar.
Prepare 10 grams : Condensed milk.
Needed 20 grams : Honey.
Prepare 20 grams : Milk.
Prepare 20 grams : Vegetable oil.
Needed 80 grams : All-purpose flour.
Needed 1/2 tbsp : Crystal sugar.
If all cooking materials Made in a Pound Cake Mold! Fluffy and Moist Castella it’s ready, We’re going into the cooking stage. Below is how to serving with fast.
Step by Step Cooking Made in a Pound Cake Mold! Fluffy and Moist Castella
Line the pound cake molds with parchment paper, smoothing out any wrinkles. Sprinkle with a layer of crystal sugar on the bottom..
Whisk the egg whites, while gradually adding the sugar a little at a time. Mix until thick and shiny..
Add the egg yolk and mix lightly..
In a separate bowl, combine the condensed milk, honey, milk and oil and mix until even. Add to the bowl from Step 3..
Sift the already sifted flour into the mixture with a spatula..
Once the flour is incorporated, gently fold the batter from the bottom several times..
Pour the batter into each mold. Tap the molds slightly to even the surface..
Bake for 25 minutes in preheated oven at 320°F/160℃. Once baked, flip them over on a sheet of parchment paper..
Quickly wrap tightly in plastic wrap and leave them for 2 days at room temperature. You can serve them the following day, but they're best served two days after baking..
Slice the castella into cm thickness, and cut each slice in half. Arrange on a baking sheet and bake for 15 minutes in 285°F/140℃. Let sit in the oven for 15 minutes..
Cool on a cake rack. They will be crispy and delicious. Once cool, wrap for gifting..
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