[Recipe - mold diameter 15cm]
Whole egg ··· 2pcs
Egg yolk ··· 1pc
Corn syrup ··· 8g
Caster Sugar ··· 70g
Cake flour ··· 70g
Milk ··· 10g
Brown butter ··· 55g
[Baking time]
170℃/338℉ - 32 minutes
[How to Make]
①Make brown butter, cut 70g of unsalted butter into pieces, heat over low heat, simmer until the color becomes darker, with hazelnut aroma and then turn off the heat, weighing about 55g, lower the temperature and set aside.
② two eggs and an egg yolk into the basin, add sugar, corn syrup, stirred well across the hot water, the egg mixture is kept at 38℃/100℉ high-speed whipping, and then finally low-speed whipping for one minute, the batter to reach the state of dripping will not immediately disappear can be.
③Sift the flour in advance, add the batter in batches, toss until no dry powder can be seen, add the milk at a temperature of about 50℃/122℉, toss well, then add the caramelized butter at a temperature of about 50℃/122℉ in batches.
④ Line a 15cm diameter mold with greaseproof paper, pour the batter into the baking, remove from the oven and let cool, sprinkle with powdered sugar and finish!
#castellacake
24 окт 2023
