Mocha Castella Recipe

Name: Mocha Castella
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 6
Cuisine: Korean
Ingredients: 15g Milk; 5g Instant coffee powder; 15g Melted unsalted butter; 3g Vanilla extract; 3 Egg whites; 75g Sugar; a pinch of Salt; 3 Egg yolks; 60g All-purpose flour; 5g Cocoa powder; 5g Warm milk; 3g Instant coffee powder; 30g Unsalted butter; 20g Sugar; a pinch of Salt; 20g Egg; 35g Cake flour

by Cooking Tree 2023-02-25

written by Cooking Tree Published: 2023-02-25Last Updated on 2023-02-17

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Mocha Castella is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a mocha castella that smells like coffee.
I baked a castella with two types of chocolate and coffee dough in a slightly different way, and baked a coffee biscuit dough on top of the mocha bun.

Because of the rich coffee aroma and sweet coffee biscuits, I think it has become an interesting castella~^^
I baked it not high, but I thought it would be good to bake the dough a little bit higher.

When I baked a lot of biscuits, it flowed to the side and baked as if coated on the castella, giving it the feeling that it was wrapped around the castella~

It is delicious to eat with coffee or milk, and the color is two-tone, so I think it is a castella that is not flat.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Mocha Castella
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Rating: 5.0/5
( 65 voted )

Serves: 6 Prep Time: 35 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

15g Milk
5g Instant coffee powder
15g Melted unsalted butter
3g Vanilla extract
3 Egg whites
75g Sugar
a pinch of Salt
3 Egg yolks
60g All-purpose flour
5g Cocoa powder
5g Warm milk
3g Instant coffee powder
30g Unsalted butter
20g Sugar
a pinch of Salt
20g Egg
35g Cake flour

Instructions

Melt the instant coffee powder in milk, then add it to the melted unsalted butter and mix.
When large bubbles appear while whipping the egg white, divide the sugar into 3 portions and whip to make a meringue. Add egg yolk and vanilla extract and whip lightly.
Sift the wheat flour and mix, then add a small amount of the dough to the unsalted butter mixture, mix, add to the main dough and mix.
Cut the dough in half, sieve cocoa powder in one place, and mix.
Pour chocolate dough into the mold, pour coffee dough, clear air bubbles, and bake in an oven at 170 degrees (180 degrees for 20 minutes preheated for 20 minutes) for about 20 minutes.
Add instant coffee powder to warm milk and mix.
Soften unsalted butter, add sugar and salt, mix, add eggs, mix, add coffee mixture, and mix.
Sift the soft flour, mix, and place in a piping bag.
Squeeze (8) on the baked castella, bake in an oven at 190 degrees for 10 minutes and cool.

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