🎧解説付パティシエが作る【カステラ】【castella】/パティシエが教えるお菓子作り！

Presenter / Channel

• パティシエ（解説付／「パティシエが教えるお菓子作り！」の動画）

---

Ingredients (quantities / substitutions as given)

• Granulated sugar: 15–20 g (for the baking sheet surface). Adjust to taste.
• Eggs: separate egg whites and yolks
  • Number of eggs is given in the recipe, but the presenter advises measuring by grams as it’s more reliable.
  • Use well-chilled eggs.
• Corn syrup: (amount not specified in subtitles)
• Honey: (amount not specified; measured in the order described)
• Water: (amount not specified; added to honey/corn syrup mixture)
• Refined white sugar: (amount not specified; used in meringue)
  • Presenter note for this recipe: egg whites and sugar are equal by weight, so the timing of adding sugar matters.
• Milk: (amount not specified)
• Butter: (amount not specified)
• Cake flour: (amount not specified; added in two batches)

Substitution / variation mentioned

• To melt the syrup/honey-water mixture:
  • Microwave (covered with plastic wrap) OR
  • Double boiler if your microwave is already preheated for baking castella.
• To melt milk and butter:
  • Use a microwave with the double-boiler option mentioned.
• Lining / baking sheet:
  • Parchment paper preferred
  • Reusable oven sheet is okay, but sugar may stick more easily.

---

Equipment & prep

• Parchment paper or reusable oven sheets
• Plastic wrap (to cover syrup mixture in microwave)
• Microwave (optional for melting syrup/milk-butter)
• Double boiler (alternative to microwave)
• Hand mixer (motor heat caution)
• Whisk
• Rubber spatula
• Bamboo skewer (for scoring/crushing granules)
• Card (to smooth surface)
• Mold (castella mold/tin)
• Oven
• Plastic wrap for overnight wrapping
• Thin, non-serrated knife (for cutting)
• Oil (light coat on reusable baking sheet; optional for knife surface)

---

Step-by-step method (technique cues + key timings/temperatures)

1. Prepare the baking surface

   • Use parchment paper (reusable oven sheet OK, but granulated sugar may stick more).
   • Spread granulated sugar on top: 15–20 g (adjust as desired).

2. Separate eggs

   • Separate egg whites and yolks.
   • Use well-chilled eggs.
   • Weigh if possible (eggs count is “guideline”; grams are more reliable).

3. Make and melt the sweet syrup

   • Add corn syrup, then measure honey, add water.
   • Cover with plastic wrap and melt in the microwave.
   • If the microwave is preheated for baking castella, melt via double boiler instead.

4. Whip meringue (egg whites + sugar)

   • Ensure egg whites are well-chilled.
   • Whisk egg whites until slightly stiff, forming small stiff peaks.
   • Add sugar in three additions:
     • 1st: add about 1/3 by eye once egg whites reach the right stiffness
       • Timing matters because egg whites and sugar are equal by weight.
       • Too much sugar too early = hard to whip.
       • Too late = sugar won’t dissolve fully.
       • After first addition: bubbles become slightly thinner, leaving streaks.
     • 2nd: add half of the remaining sugar.
     • Whisk until glossy and leaves streaks.
     • 3rd: add the remaining sugar.
     • Whisk thoroughly.
   • Total whisking time: presenter usually ~10 minutes from the start.
     • Caution: hand mixer motor can get hot—pause as needed.
   • Stop when meringue is hard/firm enough to hold shape.
   • Mentioned cue: “Three beats” are extremely important, followed by using low speed to refine texture.
   • Meringue is complete when it is glossy and properly firm.

5. Melt milk and butter

   • Heat and melt milk + butter (microwave via double boiler if needed).
   • Ensure it is very hot, then mix well.

6. Combine batter carefully (avoid collapsing meringue)

   • Loosen the whipped meringue with a whisk until it becomes smooth.
   • Add the eggs all at once.
     • Presenter says it’s okay not to refrigerate eggs after separating.
     • Crush eggs and gently mix in by scooping from the bottom.
     • From the beginning: don’t stir in a circular motion.
   • Add the melted corn syrup all at once.
     • Gently mix by pushing/scooping from the bottom.
   • Add cake flour in two batches:
     • Don’t dump all at once.
     • Mix gently by scooping from the bottom and turning over.
     • Once no flour is visible, sift in the second batch.
     • For the second batch: mix thoroughly until flour is fully gone and batter becomes slightly glossy.

7. Emulsify with milk-butter

   • Add a portion of batter to the milk and butter and emulsify.
   • Technique cue:
     • Keep elbows tucked in, bring it back toward batter to prevent oil sinking at once.
   • Do not overmix (excess can dissolve the meringue).
   • When uniform: batter is complete.

8. Mold, score, and smooth

   • Pour batter into the mold.
   • Use a rubber spatula to level the height.
   • Use a bamboo skewer to slice/score into rounds:
     • Slice three times each on the top, bottom, left, and right.
   • Moving the skewer crushes large granules in the batter.
   • Smooth the surface slightly with a card.

9. Bake

   • While baking:
     • Lightly coat a reusable baking sheet with vegetable oil to prevent surface peeling.
   • Place the oiled side of the baked castella on top of the cake and immediately flip it over.
   • Remove the mold and cool completely.

10. Wrap + rest (important timing)

    • Once fully cooled:
      • Wrap tightly in plastic wrap
      • Leave overnight.
    • Presenter emphasizes: be patient—this is the most important part.

11. Unwrap, peel, cut, and serve

    • Next day:
      • Remove plastic wrap.
      • Gently peel off the baking sheet.
      • Remove the tin.
      • There’s coarse sugar on the bottom—peel carefully.
    • Cutting technique:
      • Cut the four sides (browned, slightly hard).
      • Use a thin, non-serrated knife (castella knife suggested, but thin knife is okay).
      • After each cut: clean the knife.
      • If the knife isn’t sliding well: lightly coat the knife surface with oil to cut cleaner.

---

Chef tips / common mistakes (as stated)

• Use parchment paper if possible; reusable sheets can cause granulated sugar to stick more.
• Meringue sugar addition timing is critical:
  • Too early makes whipping difficult.
  • Too late prevents complete sugar dissolution.
• Avoid overmixing after adding flour/milk-butter (can dissolve the meringue).
• Don’t stir meringue mixture in circular motion from the start; instead scoop/push from the bottom.
• Hand mixer motor may overheat; pause if needed.
• Overnight resting is “most important.”
• For clean cutting: use a thin non-serrated knife, clean between cuts, and oil the blade if sticking.

---

Plating / texture notes

• Bottom has coarse sugar and is elastic.
• Texture expectation:
  • Looks chewy, but in the mouth it becomes melt-in-your-mouth.

---

Referenced sources

• No external sources mentioned in the subtitles.