Lembut & wangi banget! HONEY CASTELLA CAKE!
Honey Castella Cake
Honey Castella Cake
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 150 sampai 160 derajat dan siapkan cetakan muffin beralas kertas.
- Campur 35 gr mentega tawar dengan 55 ml susu cair.
- Lelehkan di microwave sampai menteganya cair.
- Tambahkan 30 gr madu.
- Aduk bahan basah sampai rata dan pastikan tetap hangat kuku.
- Pisahkan 4 putih telur dan 4 kuning telur.
- Tambahkan 2 cubit garam ke putih telur.
- Kocok putih telur lalu masukkan 85 gr gula pasir sedikit demi sedikit.
- Kocok sampai mencapai soft peak.
- Masukkan kuning telur satu per satu.
- Aduk sampai adonan tercampur rata.
- Ayak setengah dari 100 gr tepung serba guna lalu folding sampai rata.
- Ayak sisa tepungnya.
- Folding dengan gerakan membelah tengah sampai tidak ada tepung yang tersisa.
- Ambil sebagian adonan lalu campurkan ke bahan basah tadi untuk menyamakan tekstur.
- Aduk sampai rata.
- Tuang kembali ke adonan utama.
- Folding sampai adonannya rata dan kental.
- Tuang adonan ke cetakan kira-kira 25 sampai 30 gr per buah.
- Panggang di oven selama kurang lebih 20 sampai 25 menit sampai warnanya cakep.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 150 to 160C and line muffin moulds with paper.
- Combine 35 g of unsalted butter with 55 ml of milk.
- Melt in the microwave until the butter is liquid.
- Add 30 g of honey.
- Stir the wet ingredients until combined and keep them lukewarm.
- Separate 4 egg whites and 4 yolks.
- Add 2 pinches of salt to the whites.
- Whip the whites and add 85 g of sugar a little at a time.
- Whip to soft peaks.
- Add the yolks one at a time.
- Mix until the batter is evenly combined.
- Sift in half of the 100 g of all-purpose flour and fold until combined.
- Sift in the remaining flour.
- Fold, cutting down the middle, until no flour is left.
- Take some of the batter and stir it into the wet mixture to match the textures.
- Stir until combined.
- Pour it back into the main batter.
- Fold until the batter is even and thick.
- Fill the moulds with about 25 to 30 g of batter each.
- Bake for about 20 to 25 minutes until nicely coloured.
Mode Masak
Lembut & wangi banget! HONEY CASTELLA CAKE!
Lembut & wangi banget! HONEY CASTELLA CAKE!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 150 sampai 160 derajat dan siapkan cetakan muffin beralas kertas.
- Campur 35 gr mentega tawar dengan 55 ml susu cair.
- Lelehkan di microwave sampai menteganya cair.
- Tambahkan 30 gr madu.
- Aduk bahan basah sampai rata dan pastikan tetap hangat kuku.
- Pisahkan 4 putih telur dan 4 kuning telur.
- Tambahkan 2 cubit garam ke putih telur.
- Kocok putih telur lalu masukkan 85 gr gula pasir sedikit demi sedikit.
- Kocok sampai mencapai soft peak.
- Masukkan kuning telur satu per satu.
- Aduk sampai adonan tercampur rata.
- Ayak setengah dari 100 gr tepung serba guna lalu folding sampai rata.
- Ayak sisa tepungnya.
- Folding dengan gerakan membelah tengah sampai tidak ada tepung yang tersisa.
- Ambil sebagian adonan lalu campurkan ke bahan basah tadi untuk menyamakan tekstur.
- Aduk sampai rata.
- Tuang kembali ke adonan utama.
- Folding sampai adonannya rata dan kental.
- Tuang adonan ke cetakan kira-kira 25 sampai 30 gr per buah.
- Panggang di oven selama kurang lebih 20 sampai 25 menit sampai warnanya cakep.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 150 to 160C and line muffin moulds with paper.
- Combine 35 g of unsalted butter with 55 ml of milk.
- Melt in the microwave until the butter is liquid.
- Add 30 g of honey.
- Stir the wet ingredients until combined and keep them lukewarm.
- Separate 4 egg whites and 4 yolks.
- Add 2 pinches of salt to the whites.
- Whip the whites and add 85 g of sugar a little at a time.
- Whip to soft peaks.
- Add the yolks one at a time.
- Mix until the batter is evenly combined.
- Sift in half of the 100 g of all-purpose flour and fold until combined.
- Sift in the remaining flour.
- Fold, cutting down the middle, until no flour is left.
- Take some of the batter and stir it into the wet mixture to match the textures.
- Stir until combined.
- Pour it back into the main batter.
- Fold until the batter is even and thick.
- Fill the moulds with about 25 to 30 g of batter each.
- Bake for about 20 to 25 minutes until nicely coloured.
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