Taiwanese Soften Castella

Usually in summer, bring egg mixture in 100F
It doesn't matter if sift directly over the batter later. But when you make the batter with egg foam, pre-sift the flour so that not in a hurry, sifted flour is easy to clump when put back in the container
If the buttermilk temperature is lower than 50℃(122℉), turn it on the microwave for 10-20 seconds to quickly heat it up.
Storage: Sealed and stored at room temperature for 2-3 days. If you want to keep it longer, keep it frozen. (About 2 weeks)

Bebe Ng @cook_6153853

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Ingredients

1 hour 30 minutes

4 pieces

180 gegg
40 gegg yolks
120 gsugar
20 ghoney
130 gcake flour
40 gunsalted butter
55 gmilk
2 gvanilla extract

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Steps

1 hour 30 minutes

1

Place a cupcake liner on the mold.Sift the flour in advance and leave it. Beat the whole egg and egg yolk together to loosen, adding sugar,honey and whisk(If egg yolk comes in direct contact with sugar, it is easy to form lumps.)
2

Stir well over hot water and warm the egg mixture. (37-42 ℃/ 98~107℉) If it is heated to too high a temperature, the temperature of the final batter increases too much, and the texture of the cake tends to become rough. Place milk, butter, and vanilla extract in a bowl and place it over hot water until immediately before use.
3

Put a bowl down, whip the warmed egg thoroughly with a hand mixer to make a fluffy and dense foam(Be careful, if the egg water is not warm, the bubbles will not rise easily), whipped for about 3 minutes at the highest speed.It don't need exactly time.Check by: when the batter is dropped, the traces remain for about 3 seconds and then slowly disappear. If you drop the batter, it will pile up high.
4

Whip for about 3 minutes at the lowest speed and make the foams dense. If the central axis of the hand mixer is shaken, rough bubbles are generated, so do not move the hand mixer. When the air bubbles in one part are completely disappeared, rotate the bowl to move to another spot. Continue until there are no air bubbles left visible. When the batter is smooth like cream and there are no bubbles visible, it is finished.
5

Add sifted flour and lightly fold it with the blade of the spatula, at the same time, rotate the bowl in small increments with the other hand. Spreading from the bottom to the top. mix until no powder is visible. Check the temperature of butter + milk (higher than 122F) and mix it with a little bit of batter.Mix 1/4 batter in to butter and fold it. Then pour it again into batter. Fold only lightly until well mixed. The foam turns off very quickly after adding butter, so don't mix it too much.
6

Measure specific gravity of the batter to make high-quality Castella. Weight when an empty cup is filled with water: X, Weight when filling the cup with the batter: Y. Specific Gravity of the batter = Y/X about 0.45 for the best recipe. If it too low you stir the batter and let the air out of the batter escape, the specific gravity increases.
7

Fill the mold with 85% of the batter as if you were dropping the batter slightly. If the specific gravity is higher than the proper specific gravity, the amount of batter will be insufficient. Conversely, if the specific gravity is too low, a lot of batter will remain.
8

So stir slowly with a skewer to remove unnecessary air bubbles. Bake preheat convection oven at 310F in 23 minutes, Bake preheat conventional ovens at 329 ~ 347F in 23 minutes. Lightly drop the baked cake to remove water vapor.. Brush some oil in parchment paper then turn it over on the paper to make the top flat, after 1 minute move it directly to the cooling net. Keep them in plastic bag at room temperature for a day, it is much moister and scented, so it becomes way more delicious.