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Japanese Confectionary-style Honey Castella Recipe

Japanese Confectionary-style Honey Castella Recipe
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Serving : 10
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Prepare the ingredients before making Japanese Confectionary-style Honey Castella in your home. Then, follow these steps below to serve Japanese Confectionary-style Honey Castella for your family or friends.

Ingredients: Japanese Confectionary-style Honey Castella

  • 265 grams Eggs at room temperature
  • 1 Egg yolk
  • 2 1/2 tbsp Honey
  • 80 grams White sugar
  • 50 grams Soft light brown sugar
  • 2 tbsp Milk
  • 105 grams Bread (strong) flour
  • 1 Brown sugar

How to Make Japanese Confectionary-style Honey Castella

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Japanese Confectionary-style Honey Castella in your home by yourself.

    Step 1
  • Take an empty tissue box and cut off the top part. Fix the four corners with a stapler. Line the prepared box with a piece of baking paper. Leave the baking paper peeking out above the box (much higher than its sides) because the castella is going to swell a lot. Sprinkle with some brown sugar on the bottom of the box.
  • Step 2
  • Beat the eggs in a large bowl and add the white sugar and soft brown sugar. Whisk the mixture with a hand mixer at a highest speed on a bain-marie heated to 80°C for 3 minutes. Remove the bowl from the bain-marie and whisk for further 7 minutes until fluffy and smooth.
  • Step 3
  • Mix the milk heated in a microwave and honey together and add to the whisked egg and sugar mixture. Whisk at the highest speed for 2 minutes. Add the sifted strong bread flour and gently whisk at a low speed for 2 to 3 minutes without leaving any lumps. Pre-heat the oven to 180°C.
  • Step 4
  • Pour the batter into the prepared box. Hold a plastic spatula upright and move it in a criss-cross fashion through the batter. Try not to touch the brown sugar on the bottom, though.
  • Step 5
  • After Step 4, small bubbles will float to the surface of the batter. Smooth out the surface of the batter and pop the bubbles with a plastic spatula. Repeat this procedure about 5 times.
  • Step 6
  • After this, gently rap the box against the counter five times to remove bubbles inside. Put in the oven and reduce the heat to 170°C to bake for 10 minutes. Then reduce the heat to 150°C to further bake for 35 minutes. Cover the castella with a piece of baking paper to prevent it from burning on top for the last 15 minutes before it's finished baking.
  • Step 7
  • It's done. After taking out the castella box from the oven, remove the castella from the box straight away. You don't need to peel away the baking paper at the moment.
  • Step 8
  • Wrap with cling film while still hot and leave to sit overnight. This will make the castella very moist.
  • Step 9
  • The next day, remove the cling film and cut off the sides to trim into a nice clean rectangle. Leave the baking paper on underneath because you don't want to lose the brown sugar. You can eat the trimmings, of course!
  • Step 10
  • This is my ultimate fluffy and yellow honey castella. You will be amazed how smooth and moist it is. It's like a shop-bought one!
  • Step 11
  • Do not remove the baking paper underneath when serving. At least, that's what I like to do. I love scraping off the brown sugar that sticks to the paper.
  • Step 12
  • You can bake a 20 x 20 cm square castella in the same amount of time.
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