I made soft and moist condensed milk castella like fluffy ~ Since the flavor of the condensed milk is sue, I think the condensed milk castella was a little more delicious than just the castella ~
It is also delicious to bake and eat right away, but Castella must be aged in a cold room and eaten to taste better. It looks more satisfying and more visually pleasing as it is baked in a small pan. It’s a basic cake, so it’s a good cake to make while eating at home.
Put the ball on a pot containing boiled water, add unsalted butter, condensed milk, and milk, and melt it in a medium bath. Then, lower the ball from the pot and sift the flour and mix.
Add egg yolk, mix, add salt and vanilla extract, mix and strain through a sieve.
Put on the wrap and put it on the water of about 50 degrees.
Whip the egg white and, when a large bubble rises, divide the sugar and whip it to make a meringue with very soft horns.
Remove the yolk dough from the water and mix once, add a little meringue, mix, and mix the dough with meringue.
Pour into the mold, clean the air, put it on a pan of 70 degrees of hot water, bake 40 minutes in an oven preheated to 150 degrees, lower the temperature to 130 degrees, and bake for another 25 minutes.
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
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