【解説付き】巷で噂の台湾カステラ作ってみた【よく喋るよ】How to make taiwan castella.

【解説付き】巷で噂の台湾カステラ作ってみた【よく喋るよ】How to make taiwan castella.

Hello everyone, it’s Fujiroku. I’m gonna make a Taiwan castella cake today. I hope you’ll enjoy this video. First, melt some of ingredients in a bain-marie. White sesame oil, butter,
vanilla and honey are in this bowl. White sesame oil, butter,
vanilla and honey are in this bowl. Basically, Taiwan castella contains only oil. Basically, Taiwan castella contains only oil. But think about that “the taste would
be good with only white sesame oil?”. I think it would never be delicious.
Therefore, I put all
these delicious ingredients. After you melt them,
add the powder in. After you melt them,
add the powder in. The powder as well,
we basically put only cake flour but I added strong flour. By adding strong flour, the surface
becomes less likely to crack. Once it’s mixed together, add milk. I put vanilla in the milk. That’s vanilla oil. I put vanilla oil in it besides
vanilla beans paste. Taiwanese castella is smelly anyway because of the smell of eggs. So vanilla is essential. I’m really sure that you
should add vanilla in it. When it’s done,
add egg yolks in it. It’s better to put the egg
yolks in several batches. Mix them up like this. It may seems to be easy
as I’m just mixing it but it’s very difficult to
make Taiwan castella. Some people’s cakes get cracked and some others’ get shrunk
and flattened after it swells. The important tip is to keep the
mixture warm at this procedure. Regarding the temperature,
warming it in a bain-marie is
a very important tip. Warm it in the bain-marieto
keep the temperature of
the egg yolk mixture. Then, make meringue next. I added brown cane sugar
this time to make meringue. If you use granulated sugar,
it’ll be too simple and less richness. You’d better to use cane
sugar or brown sugar. Muscovado sugar is a
bit much heavy however. Brown cane sugar or, if you want to use good quality sugar, cassonade or maple sugar is also OK. Although, you’ll be more likely to fail. I think cane sugar is better,
taking the middle. Add cane sugar in the egg white. The kinds of brown sugars
are not easily whipped. So I put the sugar quickly as
it doesn’t dissolve soon. Whisk it in three batches and adjust
the texture to make meringue neatly. Like this. Stir it around to scrape the side. Lift the center up gently and
check if the peak bows down. Lift the center up gently and
check if the peak bows down. Stir whole meringue and lift the center up like this. Again, stir and lift it up. stir and lift it up. The peak slightly bows down,
as you see. It’s perfect. Then add this meringue to
the egg yolk mixture. Put the meringue in it like this. Separate into three batches. When you add the meringue, mix like you cut the mixture
with a whisk. It may a bit harder to mix
with a rubber spatula. So please use a whisk to mix it. Right before they are combined, add the second meringue into it. Like this, cut, cut, cut. While turning the bowl,
cut, cut, cut (with the whisk). And then, right before the
meringue is mixed up, add the next batch. Do this procedure pretty quickly. The tip of making Taiwan castella is that adding the meringue while the
egg yolk mixture is warm. Since the cake is huge, it would crack if it doesn’t rise well. If the mixture gets cold,
it doesn’t rise up enough. When you finish mixing the
warm egg yolk mixture and the meringue together, if it becomes around body
temperature, it’s good. At this time that you’ve done mixing,
it should be almost body temperature. Then fold it with a rubber spatula lastly. It’s hard to mix until the
bottom evenly with a whisk. Use the rubber spatula
with a circular motion
and fold it up evenly. Fold it like this.
The mixture is a kind of creamy. Also, pretty smooth. It’s smooth and creamy. The mixture is thin like this. And be careful not to mix it too much. Pour this mixture into
an 18 cm square tin. It’s an 18 cm square tin. When you line a baking paper inside, please make the sides adequately high because it will rise very much. If the mixture overflowed,
you would be shocked. I recommend that you make the
paper at least 5 cm higher than tin. Then pour it into the tin. Once you pour all the mixture, stir the surface lightly with
the rubber spatula like this. After that, pour the hot water that you
used for the bain-marie
into the baking tray. Pour the water in the baking tray and bake in a water bath like when you bake a soufflé cheesecake. Bake in a water bath for
approximately an hour. The temperature is 150 degrees,
quite low. After baking at 150℃ for an hour,
it’s done. This is the Taiwan castella. The surface doesn’t crack if you
could bake it perfectly. Try to do your best to be
able to bake like this. Now, it’s gonna be a photogenic time. Until now, I’ve been making the videos
to teach baking, etc. But this time, as I wanted to make a photogenic video, I’m using a DSLR camera. From now, I’ll share with you some scenes that you guys would say “Wow!” It’s so fluffy and cute, isn’t it? Now, I’m gonna jiggle it four times. The First. The second, from the front. Why is it soothing to
see such a thing? Okay, like this. Next, from the side. At the last, from the top. Staffs were chuckling
during taking this scene. Aren’t they cute? Now, let’s cut the cake then. Please cut like this. The freshly baked cake was so yummy! Of course, cooled one is also delicious. The moistened cake is also good but please enjoy it while it’s hot. It was really delicious. I cut it into four like this. It’s fluffy! Ta-daaaaaa! See this fine texture! I really carefully made this recipe. I tried other Taiwan castella recipe as well. I think there is no other Taiwan castella
that has fine texture and melt
fizzily like cheesecake. It took a really long time to make it. Let’s pull it apart. See! See! See it! Please see inside. Awesome! It’s cute! You’re cute! Alright, now, the Taiwan castella
is complete. Thank you for watching this video. I’m sorry but I can’t share
the detailed recipe. Please refer to the
description box for the reason. Please refer to the
description box for the reason. Again, thank you for watching
until the end. Please like and subscribe to this
channel and follow my SNS accounts. See you in my other videos!

動画をご視聴の皆様へ
いつもご視聴ありがとうございます
こちらの台湾カステラですがオンラインスクールの授業で有料で教えている内容なので、残念ですが配合を載せることができません。
作り方の参考にただ見て癒されたいそんな方のために作成しました。
しかし作りたい方もいらっしゃると思います。
詳しい材料を知りたい作り方のコツを知りたい方ぜひろくキッチンの無料体験入学にお申し込みください。
台湾カステラだけでなく300本以上ある動画が1ヶ月見放題です
*オンラインスクールの動画には英語の字幕がありません。

オンライン教室について
http://rokukitchen-webshop.com/official/online-school/

無料の体験入学もあります
http://rokukitchen-webshop.com/official/experience-admission/

Dear Viewers,
Thank you for watching my channel.
We apologize that we cannot post the ingredients of this Taiwan castella because this is available only for our paid online class members.
We made this video for those who just want to watch for reference of how to make it or for soothing.
However, we think there are some people who want to make it.
For those who want to know the ingredients and the detailed recipe, please enroll for the free trial of Roku Kitchen online school.
You can watch not only this Taiwan castella video but more than 300 videos for free for a month.
* The videos of online school have no English subtitles.

またはこちらからレッスン動画（英語字幕なし）を購入できます。
*Vimeoアカウントの作成（無料登録）が必要です。

Also, you can buy lesson videos (no English subtitles) here.

*You need to create a Vimeo account (free registration).

【ろく先生が使用している道具の一覧はこちら】
赤外線温度計
https://amzn.to/2IClvUe

ステンレス ボール
https://amzn.to/38Fz8wH

耐熱ゴムベラ
https://amzn.to/335cSuZ

オーブン　石窯ドーム
https://amzn.to/2TGgeBE

ハンドミキサー【TESCOM（テスコム）】スピード5段階切替
https://amzn.to/33aQznx

【最新情報が届く！藤六愛の公式LINEはこちらから】
公式LINE　https://line.me/R/ti/p/%40xqg4619y

【　こだわり食材扱ってます　ショップページはこちら　】
BASE
https://6kitchen.thebase.in

楽天
https://www.rakuten.co.jp/rokukitchen/

動画販売サイトが新しくなりました！
https://vimeo.com/user92933894

【　月額550円の料理教室！詳細はこちらから　】
https://note.mu/fujiroku_ai/n/n1c7cd81b73a8

Twitter
https://twitter.com/wfujiroku

︎︎︎Instagram
https://www.instagram.com/roku.sensei/

︎︎︎ホームページ
http://rokukitchen-webshop.com/official/

メルマガ
https://lobster-ex.com/rg/18657/22/

#オンラインお菓子教室ろくキッチン