The subtleties of preparing Japanese biscuit

There are many different technologies for baking biscuits. The most interesting and magical was the Japanese biscuit recipe. This dessert is also made in the Republic of Taiwan, where the dish is called Castella cake. Today we will tell you how to make Japanese biscuits at home.



Japanese biscuit is a type of street food. The fact is that the biscuit must be eaten within a few minutes after cooking. Funny biscuits are like jelly, they also sway when shaken from side to side. The Japanese bake this dessert in special huge ovens. I've always wondered, what do they add to the dough that makes it so weightless and springy? It turns out that the ingredients are quite simple and affordable, so such a biscuit can be easily prepared at home.



The ingredients

• 100g flour
• 100g butter
• 100 ml of milk
• 6 eggs
• 5 tbsp sugar
• 1 tsp vanilla essence

Preparation

1. First prepare the form for baking, so as not to waste time on this. The shape with a diameter of 18 cm was covered with parchment paper from the inside. If the shape is detachable, wrap it outside with foil.
   
   
   
   
2. Divide the eggs into proteins and yolks.
3. Pour the flour into a deep container.
   
   
   
   
4. Pour milk and butter into the pot. On a slow fire, grind butter in milk. If you have a kitchen thermometer, the temperature of the cream mass should be 50 degrees.
   
   
   
   
5. Mix warm milk and sifted flour with a corolla until homogeneous.
   
   
   
   
6. Gradually add the yolk to the dough and mix everything well. Add vanilla extract or vanilla sugar to the dough.
   
   
   
   
7. The most important moment is the whipping of proteins. They need to be whipped to persistent peaks, otherwise the biscuit will not rise. Beat the proteins by adding sugar to them in several approaches.
8. Carefully mix the dough and whipped proteins with a silicone spatula.
   
   
   
   
9. Pour the dough into a prepared baking mold and align the dough by slightly shaking the shape.
10. Put the dough mold in a deep pan and fill it with boiling water for one-third.
    
    
    
    
11. Bake biscuit in the oven heated to 150 degrees 60 minutes. Use convection mode if you have such a function in your oven.
    
    
    
    

The author of the video recipe improved his baking 3 times. The first time his biscuit cracked, and the second shrivelled. Perfectly baked Japanese biscuit has an even ruddy top and spring when pressed. By the way, if you are afraid to transfer products, divide the amount of ingredients in two and try to bake a small biscuit or fry air pancakes in a pan under the closed lid, adding 1 tbsp of water there.

https://www.youtube.com/watch? v=840D3AcTmcM

The finished biscuit sways from side to side. Inside it is porous and gentle, slightly moist. There is such a pastry you need right away, because when the biscuit cools down, it deflates a little. This biscuit is good in itself, but to make it perfect, you can decorate the top with whipped cream. Have you ever cooked such a delicious dish?