What is Castella biscuit and why is it so popular in Japan. I am sharing the recipe with you.
I learned that the Japanese love to make gifts to each other with or without reason. And most often desserts are used as gifts. Moreover, it is especially appreciated if the dessert is made by hand.
One of the most popular desserts is the Castella biscuit, although the Japanese consider it a cupcake. In my opinion, it's more of a biscuit. Castella appeared in Japan in the 16th century thanks to the Portuguese navigators.
The Japanese liked the biscuit so much that they still cook it. I will not delay, let's cook!
Step-by-step recipe on how to make Japanese Castella biscuit
Ingredients:
- Eggs 5 pcs
- Sugar 90 g
- Vanilla sugar 10 g (or 5 g vanilla extract)
- Flour 80 g
- Vegetable oil 20 g
- Milk 16 g
- A pinch of salt
I divide the eggs into yolks and whites. I add half the sugar, a pinch of salt to the proteins and beat until dense peaks, as for a meringue or meringue.
I add the remaining sugar to the yolks and beat until lightening and increasing in volume.
It is better to start whipping with whites, so that you do not have to wash the whisk later, since whites are too capricious and will not whip in the presence of fat, and yolks are "fat".
Sift flour to the yolks and stir with a spatula. I add the meringue and mix gently so that the mass does not lose volume.
I mix vegetable oil with milk in a separate small container. I add a little dough and mix until smooth. At first it may seem that the mixtures don't mix, but if you show persistence, you will succeed.
Pour to the total mass of the yolks and mix gently. The dough will settle a little, that's okay.
I pour the dough into a mold and send it to bake in an oven preheated to 180 ° C for 30 minutes.
Baking times may vary depending on the oven, so it's best to check for readiness for a dry match.
After baking, I allow the biscuit to cool slightly in the form, then remove and transfer to cool on the wire rack.
The biscuit is ready. Let's show you how it looks in section. The biscuit turned out to be dense, but very soft. At the same time, it perfectly holds its shape and, if squeezed, literally in a second it restores its shape.