Baby Castella and Suzu Castella
Ingredients: Bread Flour, Baking Powder, Egg, Sugar, Honey · 30 min cook time · 100kcal · ₩1,500
Ingredients
50g Bread Flour, 0.5tsp Baking Powder, 1to taste Egg, 30g Sugar, 0.5tbsp Honey, 1tbsp Milk, warmed, 20g Granulated Sugar for coating, 10ml Vegetable Oil
Instructions
1. Add the warm milk to the honey in a bowl. Mix it evenly with a spatula.
2. Add the egg and lightly beat with a hand mixer. Then, add the sugar. Continue to whip the mixture at a medium speed until the color turns white, and it reaches a soft peak stage.
3. Now, switch to a low speed and break any relatively large air bubbles.
4. Next, add the baking powder to the bread flour and mix. Then, place the powder into a mesh strainer. And sieve it into the egg mixture.
5. Lightly mix at a low speed. Avoid overmixing otherwise the castella will lose its fluffy texture. When all the flour is moistened, turn off the mixer.
6. Coat the takoyaki mold with vegetable oil. Turn the heat to low and place the batter into the molds. Each mold should be about 7 to 8 parts full.
7. Cover with a lid. When the top is still wet and the small air bubbles on the surface begin to break, combine 2 pieces together and lightly press them. If the surface is dry, they will not stick together so please do it quickly.
8. Then, rotate the baby castella to brown the sides. Cover again and cook the inside on low heat.
9. Place the baby castella onto a cooling rack.
10. Clean the plate and re-oil the mold. Then, place the batter into the molds. The heat should remain on low but this time, each mold should be completely full.
11. Cover. When the bottom of the castella is thoroughly browned, flip the pieces over.
12. Reduce the heat to the lowest possible heat. Cover and cook the inside but try not to brown the bottom.
13. Place the suzu castella onto the cooling rack.
14. When the suzu castella are slightly cooled, place them into a plastic bag with sugar. Slightly cooling the castella will help them to coat thinly and evenly, making them more presentable.
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