taiwanese castella cake

[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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[@yummyyummy2549]

[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]

حبيت

[@辰龍-m9l]

謝謝妳

[@dinushikapabasara979]

,,🙄🙄🙄🙄🙄🙄🙄

[@NovanShabaraZhafira-ke8zs]

Mau kue itu lho

[@FB_DEATH_OP.]

Thanks jazakAllah

[@theofung1081]

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]

请问你烤的时间多久和多少度

[@jessypham4014]

老师写的时间我不明白😂

[@princessinfrills]

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]

🥰♥️🌹

[@bcfn1952]

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 KZbinrs. 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]

Thank you!🥰❤️🌹

[@Jipsy7969]

Did it work??

[@itsuerusan]

Please let us know!

[@Fatemafashion11]

Wow Very nice yummy recipe tnq so much sharing this video

[@yummyyummy2549]

🥰♥️🌹

[@rosalcooking]

It looks so delicious............🍰✨ The soft, airy texture and golden color are absolutely perfect-it’s like biting into a cloud! I love how simple yet elegant this cake is, and your step-by-step instructions make it seem so easy to recreate. Can’t wait to try baking this fluffy delight at home. Thank you for sharing such a beautiful recipe! 💛👏

[@49Beatriz]

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😂

[@VincyVincy-tt7bm]

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

[@NhiTran-mb7eu]

Cảm ơn cô May rất nhiều. Nhờ công thức của cô tôi đã làm ra những cái bánh ngon & đẹp. Tôi luôn chúc cô bình an gia đình hạnh phúc & kênh của cô ngày càng nhiều người xem hơn nữa❤

[@kennyvu3039]

Total is 90min (130 - 110 - 130 degree) for baking???? It was so long???

[@nhule-nl4py]

Total is 110 min😂

[@waveats9211]

Omg! That cake texture! It’s perfection! I hope I can get to try making this recipe! New subscriber here! 💕

[@yuenrain8390]

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]

多謝支持！🥰🌹♥️

[@HopeisKey]

😊

[@theresatran3175]

Your cake looks amazingly delicious. Can you please tell us if your oven is convection or conventional?

[@yummyyummy2549]

My oven is conventional😊

[@小h-m6o]

也太療癒 好喜歡這種古早味蛋糕

[@by1424]

เค้กสวยงามมาก ละเอียดมาก ขอบคุณสูตร

[@mj_2484]

if I dont have cake flour and used plain flour instead, how much baking powder would I need?

[@honeymirouwi]

Hii my i asked why my castella puffed down when its cold?

[@94441073]

Can we swap vegetable oil to butter or gingelly oil

[@anaelia8534]

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]

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😊

[@Mixologist-fc4sc]

Can you use butter instead of oil?

[@kenlie87]

Thank you for the tip to not get greedy 😅 I can definitely get overzealous with learning new skills.

[@darreljayjavien3322]

How many minutes to cook this kind of cake?

[@hennyluciana6945]

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 ?

[@Donik501]

No music. No voice. No Wehrmacht propaganda. Only food.

[@Dey1992]

Aku Kangen suasana taiwan kangen kue kue taiwan memang enak banget lembut banget

[@dindin5862]

I still don't understand, how the way you bake it into oven ?

[@byjose240]

Hola , pregunta...no lleva polvo de hornear?

[@RuthEllis-kd7dw]

Is it sweet?

[@王怡甄-c3p]

老師您做的也太完美了！真令人垂涎啊！😋🥰❤️

[@X-gg8pw]

烤不會裂 很難

[@by1424]

ขอบคุณจากประเทศไทย คุณทำเค้กไข่ได้เนื้อสวยมาก ฉันจะลองนำเทคนิคขอฃคุณไปใช้ดู

[@user-to2wq6bk2l]

多謝分享食譜 試做了很好味! 非常喜歡

[@mamabmaurer6508]

Hi! If my understanding is correct, the baking time of this recipe is 100minutes (with series of temperature adjustments) plus 10minutes rest in the oven(?) ...it is 1 & 1/2 hours of baking.

[@Mimi-zk5fz]

I couldn't understand the baking time also , Did you Try it , if you did please share with the bake time that you followed , thanks in advance

[@mamabmaurer6508]

​@@Mimi-zk5fz...i had tried based on other video(s) tutorial or sharing...but this one not yet bcoz im doubting on baking time that is why i ask for verification, til now no reply from the video sharer. I made 3 versions from different video sharer and still (same) one issue result was i did not obtain the finest texture or the sponginess of the cake as they shown.

[@plimstonian]

​@mamabmaurer6508 I just baked this tonight. The baking time is correct, 130°C for 50mins, then 110°C for 40mins, then 130°C for 10mins, then let cool in the oven for 10mins. It came out prefect, super tall, smooth airy cottony texture, no cracks on the top. Highly recommended!

[@jadebbi.limeow]

Do I need to heat the oven before baking? Thank you.

[@yummyyummy2549]

yes☺️

[@bonita6655]

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]

🎊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!🌹❤️🥰

[@SprachschuleAvisa-ow6un]

That's perfect, why didn't you use baking powder in this recipe?

[@Infenix123]

I didnt understand about the temperature.. 😢 plz explain someone

[@flyingfree7226]

烤得太漂亮了

[@yummyyummy2549]

🌹🥰♥️

[@hoanguyenkim3376]

Beautiful.

[@lineck4348]

什么样的烤箱都可以吗？

[@cydkriletich6538]

Beautiful. Looks like a cross between a soufflé and a sponge cake. I imagine you could use other flavoring besides vanilla, such as lemon or almond extract, and it would be quite good! One question regarding baking/temperature changes: When you lower the oven temperature for the second and fourth bake times, and raise it back up in between, the oven temperature will naturally take some time to adjust; does the cake remain in the oven throughout those various temperature changes? For the very last 10 minutes when the instructions say to let the cake rest, is the oven on the low temperature or turned off? Thank you for this lovely recipe. Can’t wait to try it out on my husband!

[@PuiPui-b1x]

Hihi. May I know if we can substitute vegetable oil with melted butter?

[@qoryfadhila]

Same, i wanna try it with butter too, but i didn't get the answer😭

[@sannyyeung679]

好靚的蛋焦我也做到沒這麼靚向你們學下野了

[@muhammednoushad4166]

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]

Thank you!🥰🌹♥️

[@AnimalMe-x8h]

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.

[@alexandrasten1735]

ඓය ඉතා මෘදු සහ වළාකුලක් වැනිය.ඔබ එය අලංකාර ලෙස සකස් කලා.ඔබට බොහොම ස්තූතීයි!🎉😊

[@celiaquiroz9487]

No entiendo muy bien cuanto tiempo se deja en el horno?

[@Farewellagainagain]

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

[@ThaiStyleP]

Wowwww❤️👍thank you for very nice your video,I would like to learn from you ❤️❤️❤️❤️

[@yummyyummy2549]

🥰♥️🌹

[@tysoung6307]

用的是鸡蛋还是鸭蛋？

[@fadjriahabdulwahab4053]

tqvm for sharing

[@yummyyummy2549]

🥰🌹♥️

[@bihebb1229]

What's exactly the baking time in the oven?

[@莊進益-i8r]

完美 的 古早味蛋糕 我很喜歡 蛋黃多一點少一點有差別嗎

[@arleneagapitovibar9690]

Enjoy friend ❤❤❤

[@jeanwangg]

Where can I find this small flat head hand mixer?

[@cindychan8283]

這個蛋糕太靓了,谢谢老师分享🙏🙏♥️♥️

[@angelinheaven2228]

Hello, can I ask if I can use this Castella cake for wedding cake insteas of chiffon cake? Thank you and God bless.

[@yummyyummy2549]

No, can’t 😊

[@aanisataqdees5940]

What is the pan size

[@renitapuspitasari762]

I'm planning to try this. Thanx so much for the video

[@婉文施]

請問總共烤100分鐘？

[@洪米漿-c1x]

蛋糕還會搖晃… 流口水了👍👍👍

[@yummyyummy2549]

謝謝🥰

[@RameezRazaRiaz99]

Hi I did all things but in a round pan and it came out all soggy. Someone please help me.

[@ellene875]

So how many minutes in the oven?!

[@martaperez147]

Excelente genios

[@mari33952]

Graciosa.

[@mariapereira5947]

I am from Goa and this recipe is so good and very soft. So fluffy and yummy ❤💕💖😋🤤

[@mariapereira5947]

Can you do decorating cakes 🎂

[@GiGitteru]

Wow same here?? What are the chances of two Goans on the same video lol

[@FauziahTastyRecipe]

drooling here see your video, thank you for sharing this nice recipe

[@charliechen3705]

你好! 請問考完蛋糕上面縮皮怎麼改善

[@aureliapacheco4972]

😅se be rico rico❤ gracias...

[@ΔήμητραΚυριακού-λ2σ]

Hello, the recipe looks delicious but I wanted to ask, if we addsome chocolate powder, is it going to ruin the fluffy texture?

[@yummyyummy2549]

[蛋糕]朱古力古早味蛋糕(水浴法) |巧克力古早蛋糕 |打發蛋白的技巧| 怎樣打發一個細膩穩定的蛋白霜| Chocolate Taiwanese Castella Cake Recipe(ASMR) kzbin.info/www/bejne/rXSsgpSMlsuagKc

[@ΔήμητραΚυριακού-λ2σ]

​@@yummyyummy2549 Thank you for your response!

[@starsblueicy4640]

hi... if I want to add pumpkin in this taiwanese castella cake... how many gram of pumkin puree should I add in your receipe so that the cake still very fluffy and still got the pumkin taste?

[@yummyyummy2549]

It will be another recipe.😊

[@guadalupealcocer1262]

Is confusing the cooking time 😮 is about 3.5 hrs??? Please explain… or just by chance the description is duplicares….thanks

[@chongchristine3790]

total 110 minutes

[@carleneramos9146]

Você tem essa receita menor? Aguardo sua resposta 😘💖🤗🇧🇷🇧🇷🇧🇷

[@yummyyummy2549]

影片中就有詳細食譜和做法😊

[@tuhkathri9126]

Isn't there a version of this cake with honey in it? 🤔

[@Kristen11114]

What does putting the egg whites in the freezer do? I can’t find that information anywhere. Thank you so much for sharing

[@TastyTable101]

这个蛋糕烤得太好了！又软又好吃！作工很细腻！蛋黄蛋白分开加工很重要！谢谢你的美好视频！

[@timothybracken1728]

what size box baking tray is that ?

[@garytung5936]

好正，見面都想食

[@yummyyummy2549]

多謝你🥰

[@garytung5936]

@@yummyyummy2549 😊😊😊😊😊😊

[@deerowlery]

Can't do the water cooking, my oven too small. What should i do?🥺

[@가자동자]

예술 입니다👍

[@yummyyummy2549]

🥰♥️🌹

[@wl1659]

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!

[@tengitengi1]

要烤2小时?

[@yuii9698]

食べたい

[@novarosmala5749]

Please help to share recipe for 20x20 cm baking pan

[@은지-b4c]

마지막 10분은 오븐을 끈 상태인가요?

[@justkeepondreaming]

這個蛋糕看起來真不錯! ❤😊

[@luluspock8893]

Que delicioso se ve 😋

[@VincyVincy-tt7bm]

共烤110分這么久？

[@ppangminjeongeum]

Good 👍

[@yummyyummy2549]

Thanks!🌹🥰

[@99sjcmac]

請問能告知烤箱設備品牌型號嗎

[@LuisRamirez-tx3mj]

¿Perdón no acabó de entender muy bien los tiempos de cocción de esta receta, me la explicarían?

[@Janemedia1]

അടിപൊളി ഒരുപാട് useful വീഡിയോ 😍😍❤👍🏻

[@LuiginoCisalpino]

Quite simple but the second part is with the owen door closed???

[@NovanShabaraZhafira-ke8zs]

Aku jadi kepengen kue yang itu mau kue itu jadii kepengeen

[@feriafiyanti2171]

Putih telur harus dinginkan dulu tujuannya biar apa ya

[@yummyyummy2549]

冷凍蛋白可使打發出的蛋白霜更細緻，更穩定，不易消泡😊

[@sylviakoon4966]

你好，你的蛋糕焗得好靚呀！ 想請問如何防止皺面？

[@shinatan5855]

谢谢分享❤😊

[@DJ-jt1ij]

這是總共要烤100分鐘？

[@黃小鳳-candy]

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]

可以，我按排一下，多謝支持！🥰♥️🌹

[@黃小鳳-candy]

@@yummyyummy2549 感恩您！期待中！

[@wanlingloh6634]

Hi, can I just bake the cake without water bath, do I use the same temperature and duration Thank you for your reply

[@yummyyummy2549]

Hello, you can bake it without water, try to use the same temperature first,then adjust with you oven😊