Japanese Confectionary-style Honey Castella.
You can cook Japanese Confectionary-style Honey Castella using 8 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Japanese Confectionary-style Honey Castella
- It’s 265 grams of Eggs at room temperature.
- It’s 1 of Egg yolk.
- You need 2 1/2 tbsp of Honey.
- It’s 80 grams of White sugar.
- Prepare 50 grams of Soft light brown sugar.
- It’s 2 tbsp of Milk.
- Prepare 105 grams of Bread (strong) flour.
- You need 1 of Brown sugar.
Japanese Confectionary-style Honey Castella step by step
- Take an empty tissue box and cut off the top part. Fix the four corners with a stapler. Line the prepared box with a piece of baking paper. Leave the baking paper peeking out above the box (much higher than its sides) because the castella is going to swell a lot. Sprinkle with some brown sugar on the bottom of the box..
- Beat the eggs in a large bowl and add the white sugar and soft brown sugar. Whisk the mixture with a hand mixer at a highest speed on a bain-marie heated to 80°C for 3 minutes. Remove the bowl from the bain-marie and whisk for further 7 minutes until fluffy and smooth..
- Mix the milk heated in a microwave and honey together and add to the whisked egg and sugar mixture. Whisk at the highest speed for 2 minutes. Add the sifted strong bread flour and gently whisk at a low speed for 2 to 3 minutes without leaving any lumps. Pre-heat the oven to 180°C..
- Pour the batter into the prepared box. Hold a plastic spatula upright and move it in a criss-cross fashion through the batter. Try not to touch the brown sugar on the bottom, though..
- After Step 4, small bubbles will float to the surface of the batter. Smooth out the surface of the batter and pop the bubbles with a plastic spatula. Repeat this procedure about 5 times..
- After this, gently rap the box against the counter five times to remove bubbles inside. Put in the oven and reduce the heat to 170°C to bake for 10 minutes. Then reduce the heat to 150°C to further bake for 35 minutes. Cover the castella with a piece of baking paper to prevent it from burning on top for the last 15 minutes before it’s finished baking..
- It’s done. After taking out the castella box from the oven, remove the castella from the box straight away. You don’t need to peel away the baking paper at the moment..
- Wrap with cling film while still hot and leave to sit overnight. This will make the castella very moist..
- The next day, remove the cling film and cut off the sides to trim into a nice clean rectangle. Leave the baking paper on underneath because you don’t want to lose the brown sugar. You can eat the trimmings, of course!.
- This is my ultimate fluffy and yellow honey castella. You will be amazed how smooth and moist it is. It’s like a shop-bought one!.
- Do not remove the baking paper underneath when serving. At least, that’s what I like to do. I love scraping off the brown sugar that sticks to the paper..
- You can bake a 20 x 20 cm square castella in the same amount of time..