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Honey Castella Recipe

Honey Castella Recipe
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Prepare the ingredients before making Honey Castella in your home. Then, follow these steps below to serve Honey Castella for your family or friends.

Ingredients: Honey Castella

  • 2 Eggs
  • 50 grams Sugar
  • 1 tbsp each ○Honey, mirin, and milk
  • 60 grams Bread (strong) flour

How to Make Honey Castella

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Honey Castella in your home by yourself.

    Step 1
  • Combine eggs and sugar in a bowl and whisk over a bain-marie (when the mixture has reached body temperature, remove the bowl from the bain-marie) with a hand mixer until thick and glossy (at a low speed first→ high speed → low speed at the end for about 5 minutes). It's ready when the mixture is heavy, creamy, and smooth enough that it drops slowly from the hand mixer when you hold it up).
  • Step 2
  • Mix the ○ ingredients and heat in a microwave until the honey is runny (about 30 seconds). Drizzle over the egg and sugar mixture and whisk at low speed for 1 minute (the mixture will momentarily sink down, but it'll get fluffy again once you start whisking). Add bread flour, sprinkling over the surface. Whisk at low speed for one minute.
  • Step 3
  • Pour the batter into a mould and drop the mould from 20 cm high onto a work surface twice. Bake the batter at 320°F/160°C for 20 minutes or more until a skewer inserted into the middle comes clean. (Adjust the baking time according to your oven.)
  • Step 4
  • Line a cutting board with cling film and flip over the castella on it. Leave to cool (this will make the castella moist).
  • Step 5
  • This version uses plain flour and with tripled amount of ingredients. It was made in a 23 cm x 23 cm pan. I whisked the eggs for longer, baked at 355°F/180°C for 15 minutes and at 320°F/160°C for 40 minutes.
  • Step 6
  • It looks almost the same. I flipped over the castella onto a cutting board to leave to rest for one day because it expanded a lot. It was very light and I liked it. With strong bread flour, you'll have an authentic texture of castella, but even with plain flour, it's not bad.
  • Step 7
  • I made a mold with newspaper and lined it with aluminium foil.
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