Castella Traditional Japanese Honey Cake aka Kasutera Sempurna

Castella Traditional Japanese Honey Cake aka Kasutera. The name is derived from Portuguese Pão de Castela, meaning "bread from Castile". Kasutera, a traditional Japanese honey cake, is a nice light sponge cake, similar to angel food cake. Serve with sweet adzuki bean paste and ice cream.

Castella Traditional Japanese Honey Cake aka Kasutera Lezat

Bahan-bahan yang dibutuhkan dalam Castella Traditional Japanese Honey Cake aka Kasutera

1. Siapkan 5 butir telur, pastikan yang fresh ya (wajib).
2. Sediakan 180 gr gula (me, 150 gr).
3. Siapkan 80 gr susu.
4. Sediakan 20 gr air lemon.
5. Sediakan 1/4 sdt parutan kulit lemon (skip).
6. Siapkan 4 sdm madu.
7. Siapkan 6 sdm minyak (me, Olive Oil).

Castella cake is a popular Japanese sponge cake. For those of you who have never heard of castella cake (also called Kasutera cake), it is a popular Japanese sponge cake that has a texture which is quite different from typical Asian sponge cakes. Kasutera is a traditional Japanese sponge cake made with sugar, flour, eggs, and starchy syrup. This Nagasaki specialty is raised solely by egg foam, with no added butter or oil, and has a soft, moist, and spongy texture. (Castella, カステラ, Japanese Sponge Cake).

Cara membuat Castella Traditional Japanese Honey Cake aka Kasutera

1. Siapkan bahan- bahan..
2. Mixer telur dan gula sampai mengembang, kental dan berjejak. (step ini wajib ya, harus mengembang kental adonannya).
3. Turunkan kecepatan mixer,masukkan tepung sampe rata secara bertahap ya..disusul susu cair+air lemon+parutan kulit lemon (susu bole spatula bole mixer speed rendah ya)  Sampe merata aja yah..
4. Matikan mixer. Masukkan campuran minyak+madu,aduk rata pake SPATULA sampai homogen  Aduk secukupnya jangan berlebihan Pastikan tidak ada yang mengendap didasar wadah..
5. Tuang kecetakan yang sudah dialas kertas baking. Hentakkan 3 kali..
6. Panaskan oven dg suhu 160°-170° C selama 10 menit. Panggang selama 45 menit. Sesuaikan dg oven masing2 yah..
7. Angkat.
8. Ritual ASLI ;  Setelah matang,jangan kelupas kertasnya,biarkan saja tetep nempel,panas2 segera bungkus cling wrap,inapkan minim 1-2 malem baru dinikmati(ini ritual wajib castella jepang,dinamakan hot wrap)  Cara ini bikin cake sangat lembab,rasanya intens,rich!  TAPIII.. Tapiii berhubung sudah ndak sabar+mau difoto maafkan saya merusak tradisi ya,,langsung dipotong2+dimakan..xixixi Bagian atas bisa dioles madu yang dicampur sdkit air..biar nyamleng.  (Kalo di hotwrap ga usah oles)..
9. Potong2 sesuai selera,nikmatii..😋😋 wangi khas madu berduet dengan harumnya telor+susu+terigu..dengan aroma lemon yang transparan.. no one can't stopp xixixixi Cake yang begitu sederhana, rasa yg tak berlebihan, aroma madunya super banget..bikin kalap nambah malah..🙈😁.

Cara Cara Hasilkan Uang di Youtube Rp600 Juta dari 2 Juta View

Kerja di Rumah Modal Hp Dapet Rp12 Juta/Bulan, Cocok untuk Ibu Rumah Tangga

4 Ide Usaha di Rumah Tanpa Modal Uang, Cukup Pakai Hp

Castella (カステラ, kasutera) is a kind of Wagashi (a Japanese traditional confectionery) originally developed in Japan based on the "Nanban confectionery" (confectionery imported from abroad to Japan during the Azuchi-Momoyama period and is currently classified as a type of Japanese. · Honey Kasutera (Honey Castella) - fine textured Japanese sponge cake raised solely by egg foam. · Japanese Honey Castella (kasutera or 長崎蛋糕) cake uses bread flour for an extra chewy but delicate cake that goes perfect with green or oolong tea. Castella cake is a famouse Japanese dessert, it's essentially a sponge cake, raised solely by egg foam, with no butter or oil. It's soft yet slightly spongy texture, subtle sweet tastes appeals greatly to Chinese people, so this cake is very popular in China. Like everything in Japanese cooking, they. Honey Kasutera (Honey Castella) - fine textured Japanese sponge cake raised solely by egg foam.