(노버터) 대만 카스테라 : 오구라 케이크 의 귀환/ASMR / Super Soft Taiwanese Castella

Please read. Please turn on subtitles. This recipe transforms the recipe for the Ogura cake I uploaded earlier. Go to the previous video    • [Eng Sub] 오구라 스펀지케이크 레시피 Ogu...   By the way!! In the meantime, you could not bake well the Taiwanese Castella (or cotton sponge cake) in the convection oven, right? It swells too much, then bursts, and eventually sinks. I've made equipment to reduce this risk. You may feel this is a bit cumbersome, but if you are a convection user, Please, try it. * For convection oven Place the pan of batter into a 1 inch larger pan, and cover it with a 1 inch larger chiffon cake. It doesn't work if you put it in a 2 inch larger pan. I tried in two types of cake pans, a black non-stick pan, and an aluminum pan. The results are slightly different. Check it out in the video. Place the cake pan on the water bath on the bottom of the oven so that you can see inside ^^ ;; The temperature is 140℃ preheated with a water bath - 140 degrees 30 bake - release steam - 120℃ 30 minutes -remove the chiffon pan -up to 140 ℃ and bake for 6-8 minutes for browning. * Conventional oven: use a cake pan and a water bath on the lowest shelf. No any equipment, 150℃ 30 minutes- release steam - 130℃ 30 minutes. * Gas ​​Oven: Same as Conventional Oven. * Convection oven: Turn off the fan and bake like a conventional oven. * Oven with only the upper heat: Sorry. According to the feedback, it is too difficult. * Equipment One pan, and another only 1 inch larger cake pan, same height. 1 inch larger chiffon pan, aluminum foil, water bath. Note * I used 63 ~ 65g egg with the shell. (White is approx. 35 g) * The white must be completely cold, and it is recommended to measure in Grams.     if you use too much white, it will fail. Make the meringue soft. * Used vegetable oil except for olive oil and coconut oil. When using melted butter, increase by 15%. * Rum is required but can substitute with soju, vodka, or brandy. * Vanilla extract can be omitted for people who don't mind the eggy smell. * Never use baking powder. *No all-purpose flour. Only use cake flour or combine 87% of all-purpose flour and 13% of corn starch. Ingredients Round pan size 15x7cm / 18x7cm Egg yolks 3 (60g) / 4 (80g) Milk. 55g / 73g Vegetable oil 36g / 48g Rum 3g / 4g Vanilla Extract 3g / 4g Salt 1 g / 1 g Cake flour 52g / 70g egg whites 3 (105g) / 4 (140g) Sugar 67g / 90g * Square Pan size 15x15x7cm / 18x18x7cm Egg yolks 4 (80g) / 6 eggs (120g) Milk 73g / 109g Vegetable oil 48g / 72g Rum 4g / 6g Vanilla Extract 4g / 6g Salt 1 g / 2 g Cake flour 70g / 105g egg whites 4 (140g) / 6 eggs (210g) Sugar 90g / 135g * This is a recipe and know-how I made by experimenting. I would be grateful if you comment 'Joconde' when you get this recipe. * Unauthorized and re-editing of the video is prohibited. Joconde’s video is only uploaded on YouTube and Naver TV.

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• #cotton_sponge_cake
• #ccastella
• #taiwanesecastella