Castella
- Nutrition Facts
- Calories: 267
- Protein: 9
- Fats: 15
- Carbohydrates: 22
- Information
- Time: 1 hour 30 mins
- By: Kissa
- Ratings 5
- Your ratings:
Hello friends, in this review we will prepare a Castella biscuit. There are several names for this wonderful dessert. Most often it is called Japanese biscuit. True, there are quite a few Japanese biscuits: cotton, Genoise biscuit, chiffon biscuit and Castello. Surely this is not a complete list of the variations of our hero. Castella - the recipe is not difficult, but does not forgive a frivolous attitude towards him. To make it tasty, you need to follow the recipe and do not forget about the subtleties. Just about them and about the history we will now talk in more detail.
History of the dish
This biscuit is believed to be native to Portugal. Around the 16th century, merchants brought them along with other strange and outlandish goods to Japan. The name itself literally translates as bread from Castile. If you look at the recipe from the photo, you can see that Castella is shaped like a rectangle about the length of a ruler. For you and me, this is such a brick. However, the taste of Japanese castella resembles a delicate, light, and completely not greasy author's dessert. From the basic rules of preparation, a few should be remembered:
- no oil;
- required ingredients: sugar, flour, eggs, starch syrup;
- Japanese castella must also contain green tea powder, brown sugar and honey.
-We have already spoken a little about the form, but besides the brick, the castella biscuit, as the recipe says, also happens in the form of small cakes.
That's actually all you need to know about Castelllo biscuit in order to cook it properly. And so it's time to cook. So, Castella biscuit - a recipe with a photo step by step.
Ingredients:
- Flour - 115 g
- Milk - 115 g
- Butter - 115 g
- Eggs - 7 pcs.
- Sugar - 115 g
- Detachable form with a diameter of 16 cm
Preparation:
- We will prepare the necessary products. It is advisable to use a low-gluten flour called Cake Flour. You can also make such flour yourself: take a glass of ordinary wheat flour, take two spoons and replace them with two tablespoons of starch, and then mix well.
We will prepare the necessary products. It is advisable to use a low-gluten flour called Cake Flour. You can also make such flour yourself: take a glass of ordinary wheat flour, take two spoons and replace them with two tablespoons of starch, and then mix well.
- Separate the whites from the yolks.
Separate the whites from the yolks.
- Cool the finished mixture to 50 degrees.
Cool the finished mixture to 50 degrees.
- Sift flour.
Sift flour.
- Add milk and butter to the flour.
Add milk and butter to the flour.
- Now you need to mix everything well with a whisk until smooth.
Now you need to mix everything well with a whisk until smooth.
- It's time to introduce the yolks and stir well in the process.
It's time to introduce the yolks and stir well in the process.
- As a result, the dough should be viscous and smooth.
As a result, the dough should be viscous and smooth.
- With proteins, you need to do this: put them in a separate bowl and beat with sugar until peaks form.
With proteins, you need to do this: put them in a separate bowl and beat with sugar until peaks form.
- The proteins must then be added to the bowl to the flour and milk mixture.
The proteins must then be added to the bowl to the flour and milk mixture.
- It is important to stir in the proteins with a spatula in one direction - this way the dough will turn out to be airy.
It is important to stir in the proteins with a spatula in one direction - this way the dough will turn out to be airy.
- To bake the biscuit, use a solid form with a diameter of 16 cm. Cover the form with parchment and spread the dough. The form with the biscuit should be placed in another form with a larger diameter, which was previously filled with water by about 2 cm.Now we send the biscuit to the oven in a water bath and cook at a temperature of 150 degrees for a little over an hour. It is important to remember that the oven should never be opened during baking.
To bake the biscuit, use a solid form with a diameter of 16 cm. Cover the form with parchment and spread the dough. The form with the biscuit should be placed in another form with a larger diameter, which was previously filled with water by about 2 cm.Now we send the biscuit to the oven in a water bath and cook at a temperature of 150 degrees for a little over an hour. It is important to remember that the oven should never be opened during baking.
- Ready Castella, as the recipe says, must be unrolled, chilled a little and enjoy its great taste.
Ready Castella, as the recipe says, must be unrolled, chilled a little and enjoy its great taste.
The benefits of the dish
It's always weird to write about the benefits of desserts. As a rule, these are fatty and very sweet products. But in the case of castella biscuit, this is not entirely true. It, of course, contains sugar and flour and will certainly be reflected on the figure, but compared to store-bought desserts, it will be much healthier and fresher. So we always stand for homemade baked goods. We also help you master the skills of such cooking. Today we talked about the castell biscuit recipe and showed how to cook it step by step. We hope our tips will be helpful. And we look forward to hearing from you feedback and suggestions. We are happy to make friends and invite everyone to our family. Always your HozOboz!
