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Cooking Tree is serving you a delectable recipe for Chocolate Honey Castella, and we’ll show you how to prepare it from scratch.
I made moist and soft chocolate-sealed castella with honey.
I added more honey and egg yolk than the sealed castella I made last time, and it seems to be baked much more moist.
It is better to use acacia honey, which does not have a strong scent, as honey does not spoil the taste.
After baking, turn it over for a while to cool the top to cool.
I think the flavor of castella will improve if it is sealed and aged for a day or so.
Enjoy watching~~♬~
Follow along with the 📝 recipes below👇🏾👇🏾
Ingredients
- 3 Eggs
- 2 Egg yolks
- 80g Sugar
- 30g Honey
- 3g Vanilla extract
- 30g Unsalted butter
- 40g Milk
- 100g Cake flour
- 15g Cocoa powder
Instructions
- Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
- Whip it with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and cocoa powder and mix.
- Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into the mold with parchment paper, and clear the air bubbles.
- Bake in an oven preheated to 160 degrees for 20 minutes and cool.
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Recipe video
Thank you for watching~♥
Enjoy
