taiwanese castella cake
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- čas přidán 17. 11. 2021
- [蛋糕]台灣古早味蛋糕(水浴法) |Taiwanese Castella Cake Recipe(ASMR)
材料:(15cm X 15cm X 10cm)
蛋白.............................220g
蛋黃...............................98g
牛奶...............................80g
沙拉油...........................70g
低筋麵粉........................80g
細砂糖............................70g
鹽.....................................1g(可省略)
雲尼拿香精/香草精........少許(可省略)
做法:
1.把蛋白和蛋黃分開, 稱出所需份量
2.把低筋麵粉過篩到一個大碗內
3.小火把沙拉油加熱至約攝氏60度時離火, 待油溫從最高點回落到約攝氏75度時, 把全部沙拉油加入低筋麵粉中,迅速攪拌均勻
4.加入牛奶, 攪拌均勻
5.加入蛋黃, 攪拌均勻
6.加入鹽和香草精, 攪拌均勻
7.開電動打蛋器中速, 攪打蛋白至粗泡時, 分三次加入砂糖, 全程中速把蛋白打至濕性發泡(軟彎勾), 最後用最慢速整理氣泡約1分鐘
8.挖三分一蛋白霜加入蛋黃糊內, 用手動打蛋器攪拌均勻
9.再挖三分一蛋白霜加入蛋黃糊內, 用手動打蛋器攪拌均勻
10.最後把全部蛋黃糊倒入蛋白霜中, 用手動打蛋器攪拌均勻, 然後用刮刀徹底翻拌均勻
11.把蛋糕糊從約15~20cm高處倒入蛋糕模內
12.晃動模具使表面平整, 然後在桌面輕敲一下, 震出大氣泡
13.放入已預熱的烤箱:130°C 50分鐘→110°C 40分鐘→130°C 10分鐘→門夾布悶10分鐘
14.取出蛋糕, 在桌面上輕摔一下, 震出熱空氣, 從模具中取出蛋糕, 放在冷卻架上, 撕去烘焙紙/油布, 冷卻至微暖, 即可切件享用
表面皺皺的原因:
1.表面烤得不夠乾
2.烤溫太低
3.表面隆起弧度太大, 冷卻後就會皺皮
底部有布丁層原因:
1 攪拌不勻
2攪拌過度，消泡了
3蛋白打發過度，消泡了
嚴重回縮原因:
1.烤的時間不足
2.蛋白打發不足
3.出爐後沒有敲一下讓熱氣散出
4.出爐後沒有立刻撕開烘焙紙
5.燙麵溫度不對
開裂原因:
1.蛋白打發過度
2.爐溫太高
3.烤箱密封性太好
Ingredients:(15cm X 15cm X 10cm)
egg white.............................220g
egg yolk...............................98g
milk...............................80g
vegetable oil...........................70g
cake flour........................80g
granulated sugar............................70g
salt.....................................1g(optional)
vanilla extract………….a little(optional)
130°C 50min→110°C 40min→130°C 10min→rest in the oven 10 min
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[蛋糕]台灣古早味蛋糕(水浴法) |Taiwanese Castella Cake Recipe(ASMR)
材料:(15cm X 15cm X 10cm)
蛋白.............................220g
蛋黃...............................98g
牛奶...............................80g
沙拉油...........................70g
低筋麵粉........................80g
細砂糖............................70g
鹽.....................................1g(可省略)
雲尼拿香精/香草精........少許(可省略)
做法:
1.把蛋白和蛋黃分開, 稱出所需份量
2.把低筋麵粉過篩到一個大碗內
3.小火把沙拉油加熱至約攝氏60度時離火, 待油溫從最高點回落到約攝氏75度時, 把全部沙拉油加入低筋麵粉中,迅速攪拌均勻
4.加入牛奶, 攪拌均勻
5.加入蛋黃, 攪拌均勻
6.加入鹽和香草精, 攪拌均勻
7.開電動打蛋器中速, 攪打蛋白至粗泡時, 分三次加入砂糖, 全程中速把蛋白打至濕性發泡(軟彎勾), 最後用最慢速整理氣泡約1分鐘
8.挖三分一蛋白霜加入蛋黃糊內, 用手動打蛋器攪拌均勻
9.再挖三分一蛋白霜加入蛋黃糊內, 用手動打蛋器攪拌均勻
10.最後把全部蛋黃糊倒入蛋白霜中, 用手動打蛋器攪拌均勻, 然後用刮刀徹底翻拌均勻
11.把蛋糕糊從約15~20cm高處倒入蛋糕模內
12.晃動模具使表面平整, 然後在桌面輕敲一下, 震出大氣泡
13.放入已預熱的烤箱:130°C 50分鐘→110°C 40分鐘→130°C 10分鐘→門夾布悶10分鐘
14.取出蛋糕, 在桌面上輕摔一下, 震出熱空氣, 從模具中取出蛋糕, 放在冷卻架上, 撕去烘焙紙/油布, 冷卻至微暖, 即可切件享用
表面皺皺的原因:
1.表面烤得不夠乾
2.烤溫太低
3.表面隆起弧度太大, 冷卻後就會皺皮
底部有布丁層原因:
1 攪拌不勻
2攪拌過度，消泡了
3蛋白打發過度，消泡了
嚴重回縮原因:
1.烤的時間不足
2.蛋白打發不足
3.出爐後沒有敲一下讓熱氣散出
4.出爐後沒有立刻撕開烘焙紙
5.燙麵溫度不對
開裂原因:
1.蛋白打發過度
2.爐溫太高
3.烤箱密封性太好
Ingredients:(15cm X 15cm X 10cm)
egg white.............................220g
egg yolk...............................98g
milk...............................80g
vegetable oil...........................70g
cake flour........................80g
granulated sugar............................70g
salt.....................................1g(optional)
vanilla extract………….a little(optional)
130°C 50min→110°C 40min→130°C 10min→rest in the oven 10 min
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حبيت
謝謝妳
,,🙄🙄🙄🙄🙄🙄🙄
Mau kue itu lho
Thanks jazakAllah
也太療癒 好喜歡這種古早味蛋糕
多謝分享食譜 試做了很好味! 非常喜歡
老師您做的也太完美了！真令人垂涎啊！😋🥰❤️
I've finally found the best video of making Taiwanese Castella. Your cake is so beautiful! You explained it in detail which differently from other CZcamsrs. I love it because I always fail in making Taiwanese cake. It always shrinks after getting out of the oven. Today I'll try your recipe. I really hope it works. Thank you. I'm your new subscriber.💛
Thank you!🥰❤️🌹
Did it work??
Please let us know!
I just tried to make 3 cakes just like this for my fencing club, I forgot the sugar in the first one so it collapsed🤦 But the second came out perfectly (if not a bit whiter than expected) and I'm waiting to see the third! Incredible recipe, I love it!
Edit: The third one was perfect too, they all loved it! Just don't be like me forgetting any ingredient!
🥰♥️🌹
Omg! That cake texture! It’s perfection! I hope I can get to try making this recipe! New subscriber here! 💕
这个蛋糕烤得太好了！又软又好吃！作工很细腻！蛋黄蛋白分开加工很重要！谢谢你的美好视频！
烤得太漂亮了
🌹🥰♥️
謝謝你的食譜，第一次就成功了，蛋糕面有光澤沒有爆面，沒有回縮，蛋味也很香😊
请问你烤的时间多久和多少度
老师写的时间我不明白😂
這個蛋糕看起來真不錯! ❤😊
蛋糕還會搖晃… 流口水了👍👍👍
謝謝🥰
Trmksh untuk anda.. yg telah berbagi Resep Kue Castella Taiwan ini..
Terlihat sangat lembut, dan pastinya Enak 😋 Ada yg ingin saya tanyakan..
Bisakah saya mengganti.. dari bahan Minyak Goreng, dengan Margarin ?
I'm planning to try this. Thanx so much for the video
Beautiful.
Se ve increíble
食べたい
looks so good
Excelente genios
Wow looks so delicious
Me gustó mucho el asmr
Wow Very nice yummy recipe tnq so much sharing this video
🥰♥️🌹
好靚的蛋焦我也做到沒這麼靚向你們學下野了
谢谢分享❤😊
第一個蛋糕，第一次就成功了，非常感謝而且比外面賣的還好吃😋 被自己的巧手嚇到😂
turned out amazing! just a few cracks in the middle. Thank you!
Que delicioso se ve 😋
Aku Kangen suasana taiwan kangen kue kue taiwan memang enak banget lembut banget
你好,我在看你所有回覆的留言,真的學到很多從前不明白的地方.謝謝你細心解答我們的問題.相信自己整蛋糕也會跟著成功及進步, 感激!
多謝支持！🥰🌹♥️
😊
It's really great
كيكة رائعة
예술 입니다👍
🥰♥️🌹
Great recipe! I had made many castellated cake before I found this video but always failed. However this one works. Everyone likes it. Light flavour
🎊Kung Hei Fat Choy! Happy Lunar New Year!🧧🎉Thank you for your comment, so happy to hear you like my recipe, you made my day!🌹❤️🥰
Excelente!!!!!! Lo intentaré 😊👋🏻👋🏻
Trop super ce gâteau
謝謝！🥰🌹♥️
好正，見面都想食
多謝你🥰
@@yummyyummy2549 😊😊😊😊😊😊
tqvm for sharing
🥰🌹♥️
เค้กสวยงามมาก ละเอียดมาก ขอบคุณสูตร
Your cake looks amazingly delicious. Can you please tell us if your oven is convection or conventional?
My oven is conventional😊
Super duper yummy
Thank you ขอบคุณคะ❤
Simple👍💯
looks good 😊
完美 的 古早味蛋糕 我很喜歡 蛋黃多一點少一點有差別嗎
Graciosa.
น่าทานมากคะ
Thank you!🥰❤️🌹
Thank you for this recipe made it today and must say it is good. Mine deflated a bit even though I did everything right. I think I might add in some more sugar next time I just like things really sweet. If you don't have cake flour just sift together 110g plain flour or all purpose flour with 16g cornflour or cornstarch. And just use 80g of it. That's what I did and it turned out just fine.thank you for this recipe.
drooling here see your video, thank you for sharing this nice recipe
Is there a replacement for the vegetable oil??
That looks amazing! Never tasted one, it looks so good!😭
I made this cake 🍰 it’s so tasty and it’s perfect 🤩 I will share this video to all my friends and family. it’s so tasty 😋 now am gonna watch all your videos ❤
Thank you!🥰🌹♥️
Perfect
Thank you!🥰
Beautiful
Thank you!❤️🥰🌹
I am from Goa and this recipe is so good and very soft. So fluffy and yummy ❤💕💖😋🤤
Can you do decorating cakes 🎂
Wow same here?? What are the chances of two Goans on the same video lol
This looks so good 🤌
🥰🌹♥️
Wow, excelsis!
Good 👍
Thanks!🌹🥰
جربتها وطلعت رائعة جدا جدا جدا
ممكن وقت الطهي من فضلك ،لاني لم إفهم كم الوقت التي تأخذه
你好，你的蛋糕焗得好靚呀！
想請問如何防止皺面？
😅se be rico rico❤ gracias...
Enjoy friend ❤❤❤
❤ vou fazer
👍🏻🥰
What does putting the egg whites in the freezer do? I can’t find that information anywhere. Thank you so much for sharing
No music. No voice. No Wehrmacht propaganda. Only food.
Xiexie ni!!🤩
Awesome
🥰♥️🌹
你好，親愛的，我想用這個食譜做一個蛋糕，但體積要大一些。 如果我將劑量或成分加倍，我還會得到這樣的餅乾嗎？❤
I am absolutely starving now
I like ice cream
അടിപൊളി ഒരുപാട് useful വീഡിയോ 😍😍❤👍🏻
حلوة عسل ياعسل
Wowwww❤️👍thank you for very nice your video,I would like to learn from you ❤️❤️❤️❤️
🥰♥️🌹
多謝你的教學影片！ 我的蛋糕出來非常成功 但我有跟你的日本輕乳酪蛋糕 先上色的話 一定會裂開 為什麼台灣古早蛋糕可以150度 50分鐘不會裂開 放在芝士蛋糕一定會裂開呢？ looking forward to your reply, many thanks!
你的烤焗時間太複習了，簡單説明令大家容易明白比較好，謝謝
Yummy!
🥰♥️
I followed this recipe but my cake deflated a little. I realized I forgot about resting it in the over for 10 min. Could that be the reason why? I'll be more attentive next time but it was still delicious and tasty
Awesome 😍😍😋🤤🤤❤️
Thank you!🥰🌹
@@yummyyummy2549 Most Welcome 😊
Beautiful. Looks like a cross between a soufflé and a sponge cake. I imagine you could use other flavoring besides vanilla, such as lemon or almond extract, and it would be quite good! One question regarding baking/temperature changes: When you lower the oven temperature for the second and fourth bake times, and raise it back up in between, the oven temperature will naturally take some time to adjust; does the cake remain in the oven throughout those various temperature changes? For the very last 10 minutes when the instructions say to let the cake rest, is the oven on the low temperature or turned off? Thank you for this lovely recipe. Can’t wait to try it out on my husband!
Impresionante la receta !!! Quiero saber que es la harina baja en gluten , puede ser que sea almidón de maíz? Ojalá me puedan contestar... saludos desde Argentina
低筋麵粉就是做蛋糕的麵粉，一般是指蛋白質含是少於9%的小麥麵粉😊
شكرا من القلب على كل معلومه أنا ممتنه ❤من العراق😊
Hello can it be frosted with whipping cream?
🥰😍😘 always with delicious recipes... Please Hokkaido cheese tart recipes.. Thanks before... 🥰 kiss from Indonesia
has been bookmarked，thank you !🥰
Wow
Great video. I will try this recipe this year.
Nó thật đẹp, mượt làm sao🤤🤤
حلو❤❤❤❤❤❤
你好，試做了妳分享的古早味蛋糕，很喜歡喔！想請問妳是否也能教學杯子蛋糕呢？感謝您無私的分享
可以，我按排一下，多謝支持！🥰♥️🌹
@@yummyyummy2549 感恩您！期待中！
ඓය ඉතා මෘදු සහ වළාකුලක් වැනිය.ඔබ එය අලංකාර ලෙස සකස් කලා.ඔබට බොහොම ස්තූතීයි!🎉😊
請問模具若是20x20x8公分爐溫與時間該如何調整
請問使用氣炸烤箱 溫度及時間設定也是相同的嗎？
你好啊！請問如果我將啲材料全部減半！焗嘅時間應該要點分配？
عمل فائق الدقة ، شكرا
🥰♥️🌹
如改用模具16x16，高8，時間和溫度焗多少？
Sehr gut du hast die Temperaturen richtig gesagt
Total is 90min (130 - 110 - 130 degree) for baking???? It was so long???
Total is 110 min😂
Hi. Perfect recipe. Where did you buy the cake tin?
try search unopan or sanneng brand.
Is it sweet?
No entiendo muy bien cuanto tiempo se deja en el horno?
Você tem essa receita menor? Aguardo sua resposta 😘💖🤗🇧🇷🇧🇷🇧🇷
影片中就有詳細食譜和做法😊
Hi, can I just bake the cake without water bath, do I use the same temperature and duration Thank you for your reply
Hello, you can bake it without water, try to use the same temperature first,then adjust with you oven😊
什么样的烤箱都可以吗？