台湾カステラの作り方☆材料5つで簡単！ふわふわシュワっと食感がやみつきに♪上手に焼くコツをご紹介☆-How to make Taiwan Castella-【料理研究家ゆかり】

Presenter / Channel

• Cooking researcher Yukari (channel: 【料理研究家ゆかり】)
• Video title: How to make Taiwan Castella.

Ingredients (5 core + optional)

Core

• Eggs (separate into whites + yolks)
• Flour (sift before adding; exact quantity not given)
• Milk (heat; exact quantity not given)
• Sugar (added to egg whites; exact quantity not given)
• Canola oil (recommended; exact quantity not given)

Optional

• Vanilla essence or vanilla oil: to taste
• Oil substitution:
  • Salad oil works, but canola oil is recommended for a fluffier texture.

Equipment / Prep

• 15 cm × 15 cm square mold
• Baking tray / sheet plus lining method to prevent wrinkling
  • Cut baking paper into 30 cm × 30 cm
  • Trace/cut so it folds ~1–2 mm inside the traced lines
  • Then cut/slot corners as described below
• Large mixing bowl
• Heatproof bowl for oil
• Microwave
• Hand mixer (or whisk)
• Rubber spatula
• Bamboo skewer (to smooth/level the surface)
• Hot water bath (“hot water roasting”) setup
  • Heat-resistant baking dish/bowl (“bat”) + cloth/layering sheet for the bath
• Oven

Step-by-step Method (key cues: times / temps / technique)

1) Prepare the pan lining

1. Place the 30 cm × 30 cm baking paper on the tray and position the 15 cm × 15 cm mold in the center.
2. Trace the excess to mark where to cut.
3. Fold along the marked square lines 1–2 mm inside.
4. Check the folded squares fit; if there’s overhang, adjust inward.
5. Cut incisions:
   • Make incisions about 1 cm more, then skip and repeat to create corner cut sections.
6. Place the liner into the mold and tuck extra so it sits properly around the sides.

2) Separate eggs

1. Separate eggs into whites and yolks.
2. Wrap egg whites and refrigerate until ready.

3) Make the yolk batter (warm oil + milk, then flour)

1. Put canola oil into a heatproof bowl.
2. Heat oil in microwave at 600W for 50 seconds.
   • Avoid overheating (bouncing oil / very hot bowl).
   • If using 500W, heat +10 to 15 seconds.
3. Sift flour and add to the warmed oil mixture.
4. Whisk until fully incorporated and no lumps remain.
5. Heat milk in microwave at 600W for 30 seconds.
6. Add milk to the mixture (can pour all at once) and mix well.
7. Add egg yolks one at a time:
   • Mix well each time until smooth and consistent batter.
8. Batter should become soft and thickened to the stiffness level shown in the video.

4) Whip meringue

1. Preheat oven to 200°C at the same time you whip the egg whites.
2. Whip whites to soft peaks:
   • 30 seconds on high with a hand mixer (or equivalent whisking).
3. Add all sugar at once.
4. Whisk on high for 1 minute total:
   • Stop when the stiffness matches the described visual/stage—even if it’s under a minute.
   • Aim for the “corners bow” texture described.
5. Because it can look coarse initially:
   • Whisk on low for 1 minute to make a fine meringue.

5) Combine batter + meringue (avoid overmixing)

1. Adjust yolk batter into meringue consistency:
   • Add about 1/3 of yolk batter into meringue.
   • Mix thoroughly with a whisk to equalize texture.
2. Add another 1/3:
   • Fold gently with a whisk using a twisting motion.
   • Rotate the bowl to mix evenly.
   • Ensure no meringue clumps remain.
3. Add the remaining yolk batter:
   • Use end mixing methods to break up clumps.
4. Important: do not overmix or the cake may not rise well.
   • Once lumps are crushed, finish by lightly fluffing with a rubber spatula (lift, fold, and cut gently if still lumpy).
5. Target texture:
   • When lifted, batter stretches briefly, then falls, with “stripes” slowly disappearing.
   • If too stiff → loosen slightly.
   • If too loose → rising may be harder—adjust carefully.

6) Fill pan, remove bubbles, level with skewer

1. Pour batter into the prepared mold.
2. Drop the pan/batter a couple of times from a high place to settle.
3. Glide a bamboo skewer over the surface to flatten/level.
4. Smooth the top.

7) Bake in a hot water bath (hot water roasting)

1. Prepare the hot water bath:
   • Use the heat-resistant bath with a cloth/liner sheet in place.
2. Place the bath underneath/around the cake setup with hot water:
   • Water level: about 1.5–2 cm from the bottom (same guidance mentioned).
3. Bake at 200°C for 10–15 minutes until the surface is nicely browned.
4. Reduce oven temperature to 120°C.
5. Bake at 120°C for 60–70 minutes.
6. Crack prevention / oven monitoring:
   • If a crack seems imminent, open the door for ~5 seconds, then continue baking.

8) Remove and serve

1. After baking, remove from the mold so it doesn’t burn.
2. Serve immediately if desired.
3. Cutting/texture note:
   • Interior is described as very fluffy
   • Not very sweet → suggested pairings: whipped cream or maple syrup

Key Tips / Common Mistakes to Avoid

• Warm the oil + milk before mixing with flour
  • Helps flour moisten more easily → contributes to fluffy/moist texture.
• Whites: don’t overbeat
  • Overbeating can cause surface cracks.
  • Whisk to soft peaks, then to the stated stiffness.
• Mixing: avoid overmixing after adding meringue
  • Can make it harder for the cake to inflate/rise.
• Baking varies by oven
  • Check frequently.
  • If cracking/over-expansion seems likely, open the door ~5 seconds to vent briefly.

Variations / Serving Suggestions

• Add vanilla essence/oil: to taste
• Serving suggestions:
  • Since the cake is not very sweet, pair with whipped cream or maple syrup
• Hot water bath substitute:
  • If you don’t have the “bat,” use a heat-resistant mug with hot water and bake together to mimic the hot water bath method.