Fluffy Honey Castella Recipe

I made soft and moist sealed castella with honey and fresh cream ~
It was made by a public method of making the dough rich and dense by raising the temperature of the egg with a medium bath, but it seems to be softer ~

If you make it using the sealed castella mold, you can make about 3 castella ~

It doesn’t sink much and it doesn’t sink much, so I think it looks delicious from the visual.
It’s a lot sold in the bakery, so it feels more friendly ~

I dug up some of them and stuffed the fresh cream, but if I eat it together, it seems to be softer and more delicious ~
I also like the best combination of castella with milk

It’s sealed well and aged at room temperature or in the refrigerator for a day.

Fluffy Honey Castella

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Rating: 5.0/5

( 1 voted )

Serves: 5 Prep Time: 45 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 Eggs
• 90g Sugar
• 15g Honey
• 3g Vanilla extract  
• 40g Whipping cream
• 20g Unsalted butter
• 100g Cake flour
• 3g Baking powder

Instructions

1. 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.
2. Whip until a rich ivory-colored foam with a hand mixer, sift through the flour and baking powder and mix.
3. Put a little bit of the dough in a bowl mixed with the unsalted salt-free butter and fresh cream (temperature 50 ~ 60 degrees), mix, put it in the main dough, mix it, pour it into a mold with a sheet of miscible paper and organize the air bubbles.
4. Bake and cool in an oven preheated to 160 degrees for 25 minutes.

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Recipe video