*** Please refer to the TIP at the bottom of the expected questions.
There is chewy cheese between soft bread.
It is a castella with good texture and good taste.
Taiwanese castella has a texture that is halfway between regular castella and soufflé cake.
It's moist and soft, so it's really delicious.
I explained it in as much detail as possible so that you can make it without failure, so please watch the video closely.
*** Measurements are scales (g), rice spoons (Tbsp), teaspoons (tsp) (not measuring spoons)
[Width 17cm, Height 7cm]
✤ Ingredients
- 6 Room temperature eggs
- 50g (5Tbsp) Vegetable oil (avocado, grapeseed oil..,)
- 80g (10Tbsp) Milk
- 50g (5Tbsp) Sugar
- 30g (2Tbsp) Honey (or 3Tbsp sugar)
- 1g (2pinches) Salt
- 80g (8Tbsp) Soft flour
- 3g (1tsp) Vanilla oil (remove egg smell)
✤ select
- 4 slices of cheddar cheese
✤ Tips
- Leave eggs at room temperature 1 hour before cooking.
- You can also use unsalted butter instead of vegetable oil.
- You can also use condensed milk instead of honey.
- When putting in the oven, bake it over low heat.
- The core of castella is meringue. Please watch the video carefully.
- Cool and refrigerate before serving. 3 days refrigerated, 1 month frozen
#Taiwan Castella
#Castella Recipe
#Honey Cheese Castella
#Chiffon Cake Recipe
#Meringue
#Rgg Recipe
#Cheddar Cheesecake
🍑 I N S T A G R A M
/ __delicious_day
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