taiwanese castella cake
Тәжірибелік нұсқаулар және стиль
[蛋糕]台灣古早味蛋糕(水浴法) |Taiwanese Castella Cake Recipe(ASMR)
材料:(15cm X 15cm X 10cm)
蛋白.............................220g
蛋黃...............................98g
牛奶...............................80g
沙拉油...........................70g
低筋麵粉........................80g
細砂糖............................70g
鹽.....................................1g(可省略)
雲尼拿香精/香草精........少許(可省略)
做法:
1.把蛋白和蛋黃分開, 稱出所需份量
2.把低筋麵粉過篩到一個大碗內
3.小火把沙拉油加熱至約攝氏60度時離火, 待油溫從最高點回落到約攝氏75度時, 把全部沙拉油加入低筋麵粉中,迅速攪拌均勻
4.加入牛奶, 攪拌均勻
5.加入蛋黃, 攪拌均勻
6.加入鹽和香草精, 攪拌均勻
7.開電動打蛋器中速, 攪打蛋白至粗泡時, 分三次加入砂糖, 全程中速把蛋白打至濕性發泡(軟彎勾), 最後用最慢速整理氣泡約1分鐘
8.挖三分一蛋白霜加入蛋黃糊內, 用手動打蛋器攪拌均勻
9.再挖三分一蛋白霜加入蛋黃糊內, 用手動打蛋器攪拌均勻
10.最後把全部蛋黃糊倒入蛋白霜中, 用手動打蛋器攪拌均勻, 然後用刮刀徹底翻拌均勻
11.把蛋糕糊從約15~20cm高處倒入蛋糕模內
12.晃動模具使表面平整, 然後在桌面輕敲一下, 震出大氣泡
13.放入已預熱的烤箱:130°C 50分鐘→110°C 40分鐘→130°C 10分鐘→門夾布悶10分鐘
14.取出蛋糕, 在桌面上輕摔一下, 震出熱空氣, 從模具中取出蛋糕, 放在冷卻架上, 撕去烘焙紙/油布, 冷卻至微暖, 即可切件享用
表面皺皺的原因:
1.表面烤得不夠乾
2.烤溫太低
3.表面隆起弧度太大, 冷卻後就會皺皮
底部有布丁層原因:
1 攪拌不勻
2攪拌過度，消泡了
3蛋白打發過度，消泡了
嚴重回縮原因:
1.烤的時間不足
2.蛋白打發不足
3.出爐後沒有敲一下讓熱氣散出
4.出爐後沒有立刻撕開烘焙紙
5.燙麵溫度不對
開裂原因:
1.蛋白打發過度
2.爐溫太高
3.烤箱密封性太好
Ingredients:(15cm X 15cm X 10cm)
egg white.............................220g
egg yolk...............................98g
milk...............................80g
vegetable oil...........................70g
cake flour........................80g
granulated sugar............................70g
salt.....................................1g(optional)
vanilla extract………….a little(optional)
130°C 50min→110°C 40min→130°C 10min→rest in the oven 10 min
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[蛋糕]台灣古早味蛋糕(水浴法) |Taiwanese Castella Cake Recipe(ASMR) 材料:(15cm X 15cm X 10cm) 蛋白.............................220g 蛋黃...............................98g 牛奶...............................80g 沙拉油...........................70g 低筋麵粉........................80g 細砂糖............................70g 鹽.....................................1g(可省略) 雲尼拿香精/香草精........少許(可省略) 做法: 1.把蛋白和蛋黃分開, 稱出所需份量 2.把低筋麵粉過篩到一個大碗內 3.小火把沙拉油加熱至約攝氏60度時離火, 待油溫從最高點回落到約攝氏75度時, 把全部沙拉油加入低筋麵粉中,迅速攪拌均勻 4.加入牛奶, 攪拌均勻 5.加入蛋黃, 攪拌均勻 6.加入鹽和香草精, 攪拌均勻 7.開電動打蛋器中速, 攪打蛋白至粗泡時, 分三次加入砂糖, 全程中速把蛋白打至濕性發泡(軟彎勾), 最後用最慢速整理氣泡約1分鐘 8.挖三分一蛋白霜加入蛋黃糊內, 用手動打蛋器攪拌均勻 9.再挖三分一蛋白霜加入蛋黃糊內, 用手動打蛋器攪拌均勻 10.最後把全部蛋黃糊倒入蛋白霜中, 用手動打蛋器攪拌均勻, 然後用刮刀徹底翻拌均勻 11.把蛋糕糊從約15~20cm高處倒入蛋糕模內 12.晃動模具使表面平整, 然後在桌面輕敲一下, 震出大氣泡 13.放入已預熱的烤箱:130°C 50分鐘→110°C 40分鐘→130°C 10分鐘→門夾布悶10分鐘 14.取出蛋糕, 在桌面上輕摔一下, 震出熱空氣, 從模具中取出蛋糕, 放在冷卻架上, 撕去烘焙紙/油布, 冷卻至微暖, 即可切件享用 表面皺皺的原因: 1.表面烤得不夠乾 2.烤溫太低 3.表面隆起弧度太大, 冷卻後就會皺皮 底部有布丁層原因: 1 攪拌不勻 2攪拌過度，消泡了 3蛋白打發過度，消泡了 嚴重回縮原因: 1.烤的時間不足 2.蛋白打發不足 3.出爐後沒有敲一下讓熱氣散出 4.出爐後沒有立刻撕開烘焙紙 5.燙麵溫度不對 開裂原因: 1.蛋白打發過度 2.爐溫太高 3.烤箱密封性太好 Ingredients:(15cm X 15cm X 10cm) egg white.............................220g egg yolk...............................98g milk...............................80g vegetable oil...........................70g cake flour........................80g granulated sugar............................70g salt.....................................1g(optional) vanilla extract………….a little(optional) 130°C 50min→110°C 40min→130°C 10min→rest in the oven 10 min facebook facebook.com/Yummy-Yummy-... instagram instagram.com/0yummy.yummy0/
@alaataher4992
Жыл бұрын
حبيت
@user-hq3zm8tk8j
Жыл бұрын
謝謝妳
@dinushikapabasara979
Жыл бұрын
,,🙄🙄🙄🙄🙄🙄🙄
@NovanShabaraZhafira-ke8zs
11 ай бұрын
Mau kue itu lho
@FB_DEATH_OP.
7 ай бұрын
Thanks jazakAllah
也太療癒 好喜歡這種古早味蛋糕
老師您做的也太完美了！真令人垂涎啊！😋🥰❤️
多謝分享食譜 試做了很好味! 非常喜歡
Omg! That cake texture! It’s perfection! I hope I can get to try making this recipe! New subscriber here! 💕
I just tried to make 3 cakes just like this for my fencing club, I forgot the sugar in the first one so it collapsed🤦 But the second came out perfectly (if not a bit whiter than expected) and I'm waiting to see the third! Incredible recipe, I love it! Edit: The third one was perfect too, they all loved it! Just don't be like me forgetting any ingredient!
@yummyyummy2549
Жыл бұрын
🥰♥️🌹
I'm planning to try this. Thanx so much for the video
Great video. I will try this recipe this year.
這個蛋糕看起來真不錯! ❤😊
Wow looks so delicious
looks so good
Beautiful.
謝謝你的食譜，第一次就成功了，蛋糕面有光澤沒有爆面，沒有回縮，蛋味也很香😊
@jessypham4014
Ай бұрын
请问你烤的时间多久和多少度
@jessypham4014
Ай бұрын
老师写的时间我不明白😂
looks good 😊
turned out amazing! just a few cracks in the middle. Thank you!
Excelente genios
烤得太漂亮了
@yummyyummy2549
Жыл бұрын
🌹🥰♥️
Se ve increíble
It's really great
第一個蛋糕，第一次就成功了，非常感謝而且比外面賣的還好吃😋 被自己的巧手嚇到😂
蛋糕還會搖晃… 流口水了👍👍👍
@yummyyummy2549
6 ай бұрын
謝謝🥰
谢谢分享❤😊
Wow Very nice yummy recipe tnq so much sharing this video
@yummyyummy2549
Жыл бұрын
🥰♥️🌹
Trmksh untuk anda.. yg telah berbagi Resep Kue Castella Taiwan ini.. Terlihat sangat lembut, dan pastinya Enak 😋 Ada yg ingin saya tanyakan.. Bisakah saya mengganti.. dari bahan Minyak Goreng, dengan Margarin ?
Me gustó mucho el asmr
I've finally found the best video of making Taiwanese Castella. Your cake is so beautiful! You explained it in detail which differently from other KZreadrs. I love it because I always fail in making Taiwanese cake. It always shrinks after getting out of the oven. Today I'll try your recipe. I really hope it works. Thank you. I'm your new subscriber.💛
@yummyyummy2549
Жыл бұрын
Thank you!🥰❤️🌹
@Jipsy7969
Жыл бұрын
Did it work??
@itsuerusan
10 ай бұрын
Please let us know!
Graciosa.
好靚的蛋焦我也做到沒這麼靚向你們學下野了
Thank you ขอบคุณคะ❤
drooling here see your video, thank you for sharing this nice recipe
เค้กสวยงามมาก ละเอียดมาก ขอบคุณสูตร
食べたい
Super duper yummy
Excelente!!!!!! Lo intentaré 😊👋🏻👋🏻
Enjoy friend ❤❤❤
Wow, excelsis!
Aku Kangen suasana taiwan kangen kue kue taiwan memang enak banget lembut banget
你的烤焗時間太複習了，簡單説明令大家容易明白比較好，謝謝
Simple👍💯
I made this cake 🍰 it’s so tasty and it’s perfect 🤩 I will share this video to all my friends and family. it’s so tasty 😋 now am gonna watch all your videos ❤
@yummyyummy2549
Жыл бұрын
Thank you!🥰🌹♥️
Great recipe! I had made many castellated cake before I found this video but always failed. However this one works. Everyone likes it. Light flavour
@yummyyummy2549
Жыл бұрын
🎊Kung Hei Fat Choy! Happy Lunar New Year!🧧🎉Thank you for your comment, so happy to hear you like my recipe, you made my day!🌹❤️🥰
Thank you for this recipe made it today and must say it is good. Mine deflated a bit even though I did everything right. I think I might add in some more sugar next time I just like things really sweet. If you don't have cake flour just sift together 110g plain flour or all purpose flour with 16g cornflour or cornstarch. And just use 80g of it. That's what I did and it turned out just fine.thank you for this recipe.
tqvm for sharing
@yummyyummy2549
Жыл бұрын
🥰🌹♥️
😅se be rico rico❤ gracias...
Trop super ce gâteau
@yummyyummy2549
Жыл бұрын
謝謝！🥰🌹♥️
예술 입니다👍
@yummyyummy2549
Жыл бұрын
🥰♥️🌹
好正，見面都想食
@yummyyummy2549
2 жыл бұрын
多謝你🥰
@garytung5936
2 жыл бұрын
@@yummyyummy2549 😊😊😊😊😊😊
What does putting the egg whites in the freezer do? I can’t find that information anywhere. Thank you so much for sharing
完美 的 古早味蛋糕 我很喜歡 蛋黃多一點少一點有差別嗎
Xiexie ni!!🤩
你好,我在看你所有回覆的留言,真的學到很多從前不明白的地方.謝謝你細心解答我們的問題.相信自己整蛋糕也會跟著成功及進步, 感激!
@yummyyummy2549
Жыл бұрын
多謝支持！🥰🌹♥️
@HopeisKey
Жыл бұрын
😊
Beautiful
@yummyyummy2549
Жыл бұрын
Thank you!❤️🥰🌹
Perfect
@yummyyummy2549
Жыл бұрын
Thank you!🥰
അടിപൊളി ഒരുപാട് useful വീഡിയോ 😍😍❤👍🏻
Is there a replacement for the vegetable oil?? That looks amazing! Never tasted one, it looks so good!😭
كيكة رائعة
你好，你的蛋糕焗得好靚呀！ 想請問如何防止皺面？
请问老师，我搞不懂到底： 烤箱用上下火？或上下加风扇？或者风扇而已？
Your cake looks amazingly delicious. Can you please tell us if your oven is convection or conventional?
@yummyyummy2549
2 жыл бұрын
My oven is conventional😊
多謝你的教學影片！ 我的蛋糕出來非常成功 但我有跟你的日本輕乳酪蛋糕 先上色的話 一定會裂開 為什麼台灣古早蛋糕可以150度 50分鐘不會裂開 放在芝士蛋糕一定會裂開呢？ looking forward to your reply, many thanks!
น่าทานมากคะ
@yummyyummy2549
Жыл бұрын
Thank you!🥰❤️🌹
I am from Goa and this recipe is so good and very soft. So fluffy and yummy ❤💕💖😋🤤
@mariapereira5947
Жыл бұрын
Can you do decorating cakes 🎂
@GiGitteru
Жыл бұрын
Wow same here?? What are the chances of two Goans on the same video lol
This looks so good 🤌
@yummyyummy2549
Жыл бұрын
🥰🌹♥️
Wow
請問使用氣炸烤箱 溫度及時間設定也是相同的嗎？
❤ vou fazer
@yummyyummy2549
Жыл бұрын
👍🏻🥰
Nó thật đẹp, mượt làm sao🤤🤤
ඓය ඉතා මෘදු සහ වළාකුලක් වැනිය.ඔබ එය අලංකාර ලෙස සකස් කලා.ඔබට බොහොම ස්තූතීයි!🎉😊
你好，親愛的，我想用這個食譜做一個蛋糕，但體積要大一些。 如果我將劑量或成分加倍，我還會得到這樣的餅乾嗎？❤
Good 👍
@yummyyummy2549
Жыл бұрын
Thanks!🌹🥰
Hello can it be frosted with whipping cream?
你好啊！請問如果我將啲材料全部減半！焗嘅時間應該要點分配？
Yummy!
@yummyyummy2549
Жыл бұрын
🥰♥️
Wowwww❤️👍thank you for very nice your video,I would like to learn from you ❤️❤️❤️❤️
@yummyyummy2549
Жыл бұрын
🥰♥️🌹
請問模具若是20x20x8公分爐溫與時間該如何調整
Awesome
@yummyyummy2549
Жыл бұрын
🥰♥️🌹
I like ice cream
if I dont have cake flour and used plain flour instead, how much baking powder would I need?
جربتها وطلعت رائعة جدا جدا جدا
@Mimi-zk5fz
6 ай бұрын
ممكن وقت الطهي من فضلك ،لاني لم إفهم كم الوقت التي تأخذه
No music. No voice. No Wehrmacht propaganda. Only food.
I followed this recipe but my cake deflated a little. I realized I forgot about resting it in the over for 10 min. Could that be the reason why? I'll be more attentive next time but it was still delicious and tasty
I am absolutely starving now
如改用模具16x16，高8，時間和溫度焗多少？
Can't do the water cooking, my oven too small. What should i do?🥺
你好! 請問考完蛋糕上面縮皮怎麼改善
Awesome 😍😍😋🤤🤤❤️
@yummyyummy2549
Жыл бұрын
Thank you!🥰🌹
@pratimamondal2837
Жыл бұрын
@@yummyyummy2549 Most Welcome 😊
I still don't understand, how the way you bake it into oven ?
你好，試做了妳分享的古早味蛋糕，很喜歡喔！想請問妳是否也能教學杯子蛋糕呢？感謝您無私的分享
@yummyyummy2549
Жыл бұрын
可以，我按排一下，多謝支持！🥰♥️🌹
@user-wt4vx4xd1z
11 ай бұрын
@@yummyyummy2549 感恩您！期待中！
what size box baking tray is that ?
Hii my i asked why my castella puffed down when its cold?
Thanks for the video. 請問用的bake pan liners 是什麼牌子或質地？好像是non stick, looks very clean and strong.
How long it takes exp in room condition?
حلوة عسل ياعسل
请问为什么蛋白要冷冻15分钟呢？
Impresionante la receta !!! Quiero saber que es la harina baja en gluten , puede ser que sea almidón de maíz? Ojalá me puedan contestar... saludos desde Argentina
@yummyyummy2549
Жыл бұрын
低筋麵粉就是做蛋糕的麵粉，一般是指蛋白質含是少於9%的小麥麵粉😊
Can we swap vegetable oil to butter or gingelly oil
要烤2小时?
What's exactly the baking time in the oven?
請問烤溫部分我看不太懂，能講解清楚一下嗎？謝謝。
请问有 pandan 味道的食谱吗？