*자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~ 보들보들 폭신한 카스테라를 크게 구워 만들어 봤어요~ 요즘 많이 만드시는 대만 카스테라 레시피들은 주로 주재료를 1:1:1:1의 비율로 만드시더라구요~ 저도 여러번 테스트 해봤는데 맛이 조금 밋밋한 편인 것 같아 레시피를 조절해 만들어 본 것 중 가장 맛있고 모양이 잘 나오는 레시피로 구웠어요~ 만들때 가장 주의할 몇가지가 있는데 첫째는 머랭이 중요한데 머랭은 오버 휘핑 되면 절대 안되고 부드럽고 살짝 흐르는 뿔이 나오는 정도가 제일 좋은 것 같아요~ 머랭이 오버 되면 많이 부풀어 윗면이 갈라지게 되고 케이크를 굽고 꺼내면 더 많이 수축하는 것 같아요~ 두번째는 버터, 우유, 달걀노른자, 밀가루를 섞고 머랭에 넣기 전까지 따뜻하게 온도를 유지하는 게 중요하더라구요~ 저는 150도에서 굽다가 온도를 낮춰 구웠는데 마지막 낮은 온도에서 구우니 굽고 꺼냈을 때 옆면이 덜 수축하는 것 같아요~ 케이크를 자를 땐 실온에서 15분 정도 식혔다가 자르면 단면이 밀리지 않고 더 잘 잘리더라구요~ 다른 카스테라 보다 훨씬 촉촉하고 부드러운 느낌이라 퍽퍽한 느낌 없이 맛있게 먹을 수 있는 것 같아요~ 시청해주셔서 감사합니다~♥ Thank you for watching~ ▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만 자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^ ▶Community Subtitles If you can translate into another language, I would appreciate it if you could use the link below to add subtitles to this video~^^ 다른 언어로 번역이 가능하신 구독자님들께 도움을 요청드립니다~ 아래 링크를 통해 자막을 추가해주시면 감사하겠습니다~^^ ruclips.net/user/timedtext_video?ref=share&v=MDP65Nbg5l0 ▷인스타그램 : instagram.com/cooking_tree/ ▷블로그 : blog.naver.com/winterhaha
@@samihasyeda6205 Tried to film a cotton sponge/castella video for my channel the other day but the lighting wasn't great and i ended up just making the cake and eating it hehe, hope yours comes out well!
i just made it and it's pretty good ngl i messed up big time so i only have half the cake left but thats okay,, basically i have one of those pans that let you open the sides and detach from the bottom and obviously water would leak through it so alright i lined it with aluminum bc i dont have parchment paper also but in the end despite my 20 layers of alluminum, water still went through leaving me with half of a hard, wet cake and an occasional crunch of aluminum foil as i munch on the top half of my castella (( cake is moist,, not sure if its actually like this or the water actually got up there too )), also my oven is kinda whack so whenever i check on it, the temperature would be different despite me setting it to the correct temp so i cooked it for like an extra 20?? minutes which is fun, more youtube for me but 9/10 good experience
Bonjour de France Très Grande Cheffe 🌹🌹😽😽🇫🇷🇫🇷 J'ai réalisé pour la énième fois, cet extraordinaire castella🌹😽 Mon Dieu!! il est tellement bon, c'est toujours un véritable succès autour de moi à la dégustation😽🙏👍 Et il est toujours cuit "sans fissure", je m'étonne moi même de réussir cette "épreuve"🤔😊🌹 😽 Merci pour tout ce que vous nous faites partager 🙏🙏🌹🌹 Avec mon plus profond respect de France Très Grande Cheffe 🌹🌹😽😽🇫🇷🇫🇷
@@Cooking_treeThank you for this delicious recipe, but I have a question. Please help me by using 6 eggs. How will the ingredients become? Please write them to me and is it possible for me to use cheese in this recipe? I am very grateful to you for helping me
J'ai oublié de vous dire, merci pour la conversion des ingrédients, c'est super. Je sais comment faire, mais pour les personnes qui ne savent pas, c'est bien. Vous pensez à tout 🙏🧑🍳😽😽🇫🇷🇫🇷
Best way to separate the eggs: 👌🏻🥚 Use your hands!! Clean your hands an then put the egg on your fingers, open a little bit your fingers so the egg whites can fall If you see that the egg yolk is separate or about to broke then put in another bowl. Don’t let any of the yolk fall in the whites, It won’t work. If it fell just a little bit, remove it with the egg shell, very carefully to not mix it with the egg whites. I know it’s a little bit messy, but if you use the egg shell, there is a big risk of pinching the yolk. Hope it help 😉😉
Bonsoir 🧑🍳🌷🌞🇫🇷 Je revisionne votre merveilleuse recette, c'est un grand plaisir. J'ai réalisé cette recette à plusieurs reprises, et croyez moi, c'est un émerveillement à chaque fois. Vous êtes exceptionne cheffe, et j'adore toutes vos recettes, j'en ai réalisées plusieurs différentes, à chaque fois c'est un pur bonheur ; plus personne ne parle à la dégustation, tant c'est bon🍰🍰🙏🙏 Merci de ces moments de partage avec autant de délicatesse, de savoir faire, de précision.... c'est génial🙏🙏🧑🍳🌷🌞🇫🇷
I always follow your vdo clips, because everything you have made looks yummy and beautiful. Next week I’m going to make castella cake so please help me with some of my questions.😊 1. Which speed do you use for meringue? 2. Which level of the oven for baking this cake, middle or bottom? Thank you in advance for your answer.😊
Thank you for nicely look at my video~😊 1. At first, I whipped at medium speed, then added all the sugar, whipped at high speed, and finished whipping at low speed for 1-2 minutes~ 2. My oven doesn't have separate top and bottom heat. Depending on the oven specifications, the baking time and temperature may vary, so it would be nice to adjust while watching the condition of the cake~
I made this recipe twice, and the first time I failed and it came out very rubbery. The second time was much better, tho it still didn't rise that much. Thank you for the recipe!
Hello Cooking Tree, I baked this cake yesterday and followed the recipe step by step, it came out quite nice, but when I took if off the oven few minutes later it shrunk a lil bit. Could you tell where I did wrong please, some advice and tips will be most welcome! TIA
Do you have a measurement converted in cups and teaspoons/tablespoons, rather than weights? I don't have a weighing scale here, and I love to try cooking this kind of cake. Thanks
i did this earlier today, and i think i didnt mix the meringue and the egg yolk batter well so i got 3/4 of cake and 1/4 of it turns into some kind of steamed egg lmao i'm ugly laughing at my beautiful creation of a cake
Ok, so if you’re American and you don’t have a kitchen scale and you want to make this, here are the volumetric measurements: 8.8 tablespoons of butter (a stick and a bit, just under the 1 tablespoon marker on the wrapper of a second stick.) .61 cups of milk - or, a bit under 3/4ths a cup (3/4ths a cup would be .75.) 2.8 teaspoons of vanilla. Honestly you don’t have to be that precise here, you can round it up to 3 or down to 2 and a half. .3 teaspoons of salt. This is what we’d call “a pinch of salt”, or around 1/4th a teaspoon. Just under a 4th actually. 1.16 cups of cake flour. Or about a cup and a tablespoon. Or you can do what I did: 1 cup of all purpose flour, take out a tablespoon and add 2 tablespoons of corn starch. It is a substitution for cake flour if you don’t have it. .85 cups sugar. Or, 2/3+1/4th. Tbh tho I just eyeballed it and filled the cup thing like 85% of the way full. The water bath should be 158F, the first part of the cooking is 302F, and the second part of the cooking is 266F. However, I think most people’s ovens aren’t that precise. I used a thermometer for the water bath, but for the oven I used 305 and 265 respectively. My cake didn’t puff up like hers (or rather, it did, but it fell.), and I suspect that’s because I did two smaller rounds and had to adjust the cooking times accordingly. She does 40mins and then 30mins, I did 30mins and then 20mins. And even tho they fell somewhat, they were still literally the best cake I’ve ever eaten in my life. Her instructions were easy to follow (make sure you turn on your sub titles - she has kindly added English translations.) and the batter came together exactly as described and pictured. One caution: if you’ve made meringue before, keep in mind that adding the sugar makes the meringue take longer to come together. There’s gonna be a bit there when it looks like you’ve over beaten it. Keep going, it’s just the sugar. You will get meringue. Also what she’s describing here is kind of part way between soft peak and hard peak. The peak should flop over, but you shouldn’t have meringue dripping off the beater. If it still streams off - keep going. If you don’t beat the eggs long enough, it won’t rise. Also I’d say instead of taking it out of the oven, turn the oven off, crack the door, and let it cool that way. Anyway, it’s totally worth it. It is a really good cake.
Unfortunately the time and temps didn't work out for me =\ top part was cooked, bottom center was a bit liquid. I have similar issues with Japanese Cotton Cheesecake. I find 325F/160C for 70 minutes gives me consistently good results. I always wonder when I see these lower temperatures how the cakes are baking up so nicely :(
안녕하세요! 프랑스에 살고 있는데 카스테라가 너무 먹고싶어서 얼마전에 쿠킹트리 님 레시피를 접하고 한달동안 벌써 세번 시도해 보았어요. 세 번 다 너무 맛있어고 프랑스 친구들도 엄청 좋아하더라고요! 레시피 물어보길래 바로 영상 링크 공유했어요ㅋㅋㅋㅋ 덕분에 그동안 엄두도 못냈던 베이킹에 칭찬도 받았네요. 감사합니다! 😊 그런데 제가 아직 많이 서툴러서 그런지 매번 카스테라 윗면이 수축 되면서 쭈글쭈글해지더라구요. 잘랐을 때 많이 보이는 건 아니지만, 더 잘해보고싶은 욕심이 나서 여쭤봅니다! 쿠킹트리님 카스테라처럼 표면을 부드럽게 하려면 어떻게 해야하나요?
*자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~
보들보들 폭신한 카스테라를 크게 구워 만들어 봤어요~
요즘 많이 만드시는 대만 카스테라 레시피들은 주로 주재료를 1:1:1:1의 비율로 만드시더라구요~
저도 여러번 테스트 해봤는데 맛이 조금 밋밋한 편인 것 같아 레시피를 조절해 만들어 본 것 중 가장 맛있고 모양이 잘 나오는 레시피로 구웠어요~
만들때 가장 주의할 몇가지가 있는데 첫째는 머랭이 중요한데 머랭은 오버 휘핑 되면 절대 안되고 부드럽고 살짝 흐르는 뿔이 나오는 정도가 제일 좋은 것 같아요~
머랭이 오버 되면 많이 부풀어 윗면이 갈라지게 되고 케이크를 굽고 꺼내면 더 많이 수축하는 것 같아요~
두번째는 버터, 우유, 달걀노른자, 밀가루를 섞고 머랭에 넣기 전까지 따뜻하게 온도를 유지하는 게 중요하더라구요~
저는 150도에서 굽다가 온도를 낮춰 구웠는데 마지막 낮은 온도에서 구우니 굽고 꺼냈을 때 옆면이 덜 수축하는 것 같아요~
케이크를 자를 땐 실온에서 15분 정도 식혔다가 자르면 단면이 밀리지 않고 더 잘 잘리더라구요~
다른 카스테라 보다 훨씬 촉촉하고 부드러운 느낌이라 퍽퍽한 느낌 없이 맛있게 먹을 수 있는 것 같아요~
시청해주셔서 감사합니다~♥
Thank you for watching~
▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만
자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^
▶Community Subtitles
If you can translate into another language,
I would appreciate it if you could use the link below to add subtitles to this video~^^
다른 언어로 번역이 가능하신 구독자님들께 도움을 요청드립니다~
아래 링크를 통해 자막을 추가해주시면 감사하겠습니다~^^
ruclips.net/user/timedtext_video?ref=share&v=MDP65Nbg5l0
▷인스타그램 : instagram.com/cooking_tree/
▷블로그 : blog.naver.com/winterhaha
글만봐도 얼마나 연구하셨는지 보이네요 이게 쿠킹트리님 클라스인가ㄷㄷ 전 아직도 내집 오븐온도가 뭔소린지 모르겠어요...ㅋㅋㅋㅋㅋ
팬 크기에 따라 조절하는 부분 21cm가 아니라 그보다 작은 사이즈 같아요! 4eggs라고 하신 부분이요
@@김김-f2b4eggs는 15cm라고 되어 있는데요
@@이정하-m8u 지금은 수정됐네요ㅋㅋ
@@김김-f2b 아~죄송해요
수정된거군요^^
아 여러분 이거 레시피 진짜 찐이예용ㅠㅠ이대로 만들었더니 진짜 보들보들 개촉촉한 카스테라가 저의 똥손에서 탄생했다구요ㅠㅠ이 레시피는 진짜 엄청나요!!!
사이즈도 똑같이 만드셨나요?-?
항상 보기만 하다가 첨으로 만들어 봤습니다. 정말 똑같이 만들어 져서 무척이나 감동했습니다.
저희 아이들도 넘 좋아 하네요
좋은 레시피와 동영상 항상 감사합니다.
One of the most beautiful channels on youtube. Love the way they are shot
I want this cake to be my bed.. and then there will be no more left 🤤
😂😂
I want a bed made out of this cake. Looks that comfortable.
Kalpesh Patel i agree!
이거 만들었는데.. 달걀찜인줄 알았어요. 그만큼 촉촉하고 부드러워요. 첫 입 먹고 "이거 뭐야~" 했답니다.
영상보고 따라했는데 어렵지 않았어요!!! 엄지척~ 해보세요.
믿고 보는 쿠킹트리!
I hope I would be able to bake castella for my parents right?!! Wish me luck!!
S W Jang hope it goes well! Castella is so delicious
Good luck!!
Im trying it too. Mine is in the oven right now. I hope it turns out good for you
@@samihasyeda6205 Tried to film a cotton sponge/castella video for my channel the other day but the lighting wasn't great and i ended up just making the cake and eating it hehe, hope yours comes out well!
Sam1 am what was it like?
역시 믿고보는 쿠킹트리님
우유랑 같이 먹으면 너무 맛날 것 같아요ㅠㅠ❤️
Why am I obsessed with this cake in particular
C'est une vrai mousse super👌👌
다들 꼭 해드셔보세요 진짜 핵맛이에요!!!!!!!!!!
진짜 베이킹 왕초보인데 너무너무너무 맛있게됐어요ㅠㅠㅠㅠㅠ
완전 촉촉하고 달달하고 넘 행복합니다.
앞으로도 좋은 레시피 부탁드려요❤️❤️❤️❤️
맛있게 만들어 드셨다니 저도 기분이 좋네요~♡
i just made it and it's pretty good ngl i messed up big time so i only have half the cake left but thats okay,, basically i have one of those pans that let you open the sides and detach from the bottom and obviously water would leak through it so alright i lined it with aluminum bc i dont have parchment paper also but in the end despite my 20 layers of alluminum, water still went through leaving me with half of a hard, wet cake and an occasional crunch of aluminum foil as i munch on the top half of my castella (( cake is moist,, not sure if its actually like this or the water actually got up there too )), also my oven is kinda whack so whenever i check on it, the temperature would be different despite me setting it to the correct temp so i cooked it for like an extra 20?? minutes which is fun, more youtube for me but 9/10 good experience
Girl that does not sound like a good experience
레시피대로 만들어봤는데 제 오븐은 열이 고르지 않아 열선 가까운데랑 중앙이랑 색이 완전 달라지긴 했지만 맛은 정말 맛있었어요! 일반 카스테라보다 부드럽고 덜 달고 촉촉한 카스테라였습니다. 매번 좋은 레시피와 영상 감사합니다 다른 것두 보면서 따라 만들어 보겠습니다 ~
우와 대왕카스테라 엄청 크네요 폭신폭신하고 부드럽고 맛있겠어요 꼭 수플레 케이크처럼 생겼네요 커피랑 우유랑 먹어도 꿀맛이겠어요 😍😍
Who else would order *a mattress out of this cake and eat it before sleeping* 😂😍😍
Cooking Pulse with a big cup of hot cocoa 🙌🙌 count me
I would stay in such a fluffy bed all day....😴😴
best sleep like eveer ♥️
Good, then my mom can’t make me go to sleep anymore
Please he deserves more likes than disslikes lets do!
섬세하고 다정스런 손을 보니 얼글도 틀림없이 고우실듯^^
맛있는 카스테라 향기가 풍기는듯하여 기분이 너무 좋아요♡
좋은 레시피 나눠주셔서 감사합니다.
Do you ever fail with your desserts? Every single dessert you make looks absolutely perfect! You're such an inspiration!
The best channel ever❤️
ur vid's are super calm AND I HAVE TO WATCH ONE EVERYDDAY AND I HAVE TO WATCH TILL THE END
완성되서 잘라지는 그 모습이... 사랑스러워요 ㅜㅠ 퐁신퐁신.. 너무 부드러울거 같아요~~~
이거 벌써 두번째 만들어먹었는데요.
진짜 맛있어요!! 카스테라보다 목넘김이 덜 뻑뻑하고 촉촉하니 ㅠㅠ 다들 꼭! 만들어보셨음해요!!!
Hi Pia, I have just made it this afternoon and it was very successful. Thank you so much for sharing your videos with everyone who loves your baking!
최고의 레시피입니다
몇번을해서
선물주고 칭찬받네요
최고 ~~~~~~♡♡♡♡
I just made it for mother's day, and it was DELICIOUS! Thank you for the recipe!
대왕 카스테라 만드는거 보면 윗면이 쭈글쭈글해지거나 건조해지는 경우가 많던데.. 대박.. 촉촉하고 모양도 이쁘네요 저도 하나만 찢어볼래요......
Bonjour de France Très Grande Cheffe 🌹🌹😽😽🇫🇷🇫🇷
J'ai réalisé pour la énième fois, cet extraordinaire castella🌹😽
Mon Dieu!! il est tellement bon, c'est toujours un véritable succès autour de moi à la dégustation😽🙏👍
Et il est toujours cuit "sans fissure", je m'étonne moi même de réussir cette "épreuve"🤔😊🌹 😽
Merci pour tout ce que vous nous faites partager 🙏🙏🌹🌹
Avec mon plus profond respect de France Très Grande Cheffe 🌹🌹😽😽🇫🇷🇫🇷
The time lapse of the cake rising took it up a notch! Relaxing video. Gonna make it with orange peel. Thank you! Love your channel!
Me: *already has an idea for a birthday dessert*
Also me: *watches this video and immediately starts pulling out ingredients at 6 in the morning*
So? How did it go?
@@nevmiku Kinda fucked up with the water filled pan and basically boiled the very bottom of the cake, but other than that, it's really good.
Mittz The Trash Lord its almost five am rn i might actually also 😭
Why is this me
lmao that’s me rn
폭신폭신 포실포실 카스테라 진짜 어릴때부터 너무 좋아했던 빵이에요 ㅠㅜ 대만식은 좀 더 부드럽고 고운 느낌
역시 쿠킹트리하면 빵! 대만 대왕카스테라 비쥬얼이 참으로 고소해보여요❤ 마치 크림치즈케이크같아요😭
맞아요 거기에 우유나 커피와 함께 먹으면 완전 꿀맛 😍😍
우와 대왕카스테라 유행했을 때 못사먹고 사라졌는데...ㅋㅋ 해먹어보는 것도 재밌을거 같아요 레시피 감사합니다~~
시중 카스테라 너무 달아서 잘 못먹었었는데 맛있게 먹었습니다. 레시피 공유 감사합니다.
항상 좋은 레시피 진심으로 감사드립니다!! 행복하세요 복 많이 받으실거에요!!!
좋게 봐주시니 제가 더 감사드립니다~^^
오늘 만들었는데 폭신하고, 달지도 않고 너무 맛있네요~
오븐 예열 귀찮아서 레시피 그대로 해서 밥솥에 구웠는데도 부드럽고 촉촉, 폭신했어요
좋은 레시피 진심 넘넘 감사해요^^
맛있게 만들어 드셨다니 제가 더 감사하네요~*^^*
정말 카스테라나 스펀지 시트는 밥솥으로 구워도 잘 구워지는 것 같아요~
와 제가 알고싶었던
레시피에요 넘감사합니다♡
넘 맛있어보여요♡.♡
정말 믿고따라해요 너무 달지않고 맛있네요 쵝오!!
I am a big fan of you 💖💖💖
I love all of your videos, update everyday please 😘 😘 😘 😘
Man I LOVE your videos 😍
우와 자세한 설명과 함께 좋은 레시피 감사드립니다!! 머랭상태와 온도!! 계란수까지 안내 감사합니다 ♡ 마지막 계란 4개 틀 사이즈는 혹시 16cm 인지요?
네~ cm를 잘못 적어 두었네요~죄송합니다~ㅠㅠ
@@Cooking_tree 레시피 감사드립니다 ♡
대나무틀 없이 할 수 있는 레시피라 꼭 해보고 싶네요^^
@@Cooking_tree bake with top and bottomheating?
@@Cooking_treeThank you for this delicious recipe, but I have a question. Please help me by using 6 eggs. How will the ingredients become? Please write them to me and is it possible for me to use cheese in this recipe? I am very grateful to you for helping me
오늘 만들어봤어요. 처음 베이킹해보는건데 성공이에요! 아이들이 너무 맛있다고하네요. 제가 좋아하는 촉촉한 카스테라에요!ㅎㅎ
노오란 때깔이 화사하고 넘 이뻐요!!💛
카스테라는 언제 봐도 기분이 좋아지네용
항상 느끼지만 영상이 깔끔하고 차분해서 정말 좋아요 항상 보면서 힐링 하고 있습니다 감사해요
좋게 봐주시니 제가 더 감사드립니다~*^^*
정말 맛있어 보이네요. 그런데 너무 궁금 한 것이 집에서 구운 카스테마의 윗 부분이 보기좋게 완성되지 않더라구요.
사실 전 오래된 가정용오븐( 집에 달려있는?) 사용 하는데요. 오븐 맨 윗 칸에서 구워 봐도 진하게 나오질 않더라고요.
J'ai oublié de vous dire, merci pour la conversion des ingrédients, c'est super. Je sais comment faire, mais pour les personnes qui ne savent pas, c'est bien. Vous pensez à tout 🙏🧑🍳😽😽🇫🇷🇫🇷
Best way to separate the eggs: 👌🏻🥚
Use your hands!! Clean your hands an then put the egg on your fingers, open a little bit your fingers so the egg whites can fall
If you see that the egg yolk is separate or about to broke then put in another bowl.
Don’t let any of the yolk fall in the whites, It won’t work.
If it fell just a little bit, remove it with the egg shell, very carefully to not mix it with the egg whites.
I know it’s a little bit messy, but if you use the egg shell, there is a big risk of pinching the yolk.
Hope it help 😉😉
오늘 오븐 처음사용하여 모든 양을 반으로 줄여 했어요 팬은 둥근형이었는데 정말 맛있다고 칭찬들었어요 잘 배웠어요 감사합니다
Taiwanese is here~
여기는 대만사람 이에요~~♡
곱창국수
카스테라 여태 망했었는데 이영상보고 성공했어요 ㅠㅠㅠ!!! 엄마아빠가 카스테라 좋아하셔서 이것저것봣는데 진짜 맛도좋고 모양도 너무 딱이예요 ㅠㅠ❤️좋은레시피랑 영상감사합니다
우와 다른레시피로는 항상 만들고 푹~ 꺼졌는데
이건 엄청 높이 부풀고 안꺼지고 맛있어요♡
이레시피 최고입니다!!
윗면이 쪼금 거뭇 탔는데 제 오븐은 쪼끔 낮추어 구워봐여겠어요~
Bonsoir 🧑🍳🌷🌞🇫🇷
Je revisionne votre merveilleuse recette, c'est un grand plaisir.
J'ai réalisé cette recette à plusieurs reprises, et croyez moi, c'est un émerveillement à chaque fois.
Vous êtes exceptionne cheffe, et j'adore toutes vos recettes, j'en ai réalisées plusieurs différentes, à chaque fois c'est un pur bonheur ; plus personne ne parle à la dégustation, tant c'est bon🍰🍰🙏🙏
Merci de ces moments de partage avec autant de délicatesse, de savoir faire, de précision.... c'est génial🙏🙏🧑🍳🌷🌞🇫🇷
🙏🧑🍳🌷🌞🇫🇷
Woooow! Delicious 😋👌🏻👍🏻💯
A cake that i will try, hopefully i can make this cake as pretty as yours, thanks for inspiring 😍
I like decorate cake. Thanks for sharing this video with me 😘 😘 😘
카스테라 할때만다 밀가루가 풀리안은게 있엇는데, 이방법으로 하니 없어졌어요. 다른 카스테라 비디오에서는 이런 정보가 없었는데 고맙씁니다.
쿠킹트리님 영상대로 똑같이 오늘 만들어 봤습니다 오븐은 가정용 가스 오븐레인지이지만 정말 맛이 환상입니다 좋은영상 레시피 진심으로 감사합니다
Everyone else: corona virus
Cooking tree: CAKE
qin du what else do you want them to do 😒 make a psa?
This is some seriously hardcore food porn. Soothing really.
Receita em portugue
달걀의 알끈제거하시는거 취저예요♡
좋은 정보 감사합니다. 항상 건강하셔요!!!
Hi thank you for the awesome recipe. Please advise if we can use cooking oil instead of butter.
Coconut oil or vegetable shortening can be used as substitutes for a less pretty but still tasty result
Thank you ♥️:) I consider you my teacher now.. I hope you have a happy and healthy life.
I always follow your vdo clips, because everything you have made looks yummy and beautiful.
Next week I’m going to make castella cake so please help me with some of my questions.😊
1. Which speed do you use for meringue?
2. Which level of the oven for baking this cake, middle or bottom?
Thank you in advance for your answer.😊
Thank you for nicely look at my video~😊
1. At first, I whipped at medium speed, then added all the sugar, whipped at high speed, and finished whipping at low speed for 1-2 minutes~
2. My oven doesn't have separate top and bottom heat.
Depending on the oven specifications, the baking time and temperature may vary, so it would be nice to adjust while watching the condition of the cake~
@@Cooking_tree thank you so much, you are so kind.
Thank you for the recipe...i love it so much!..❤❤❤..love from Malaysia
6초전이라니! 대왕 카스테라 먹고싶어요
너무 잘 만드세요♡ 혹시 이거 커지면 커질수록 만들기 힘든가요? 어떤 분이 그렇게 말씀을 하신 거 같아서..어쨋든 간에 너무 보들보들 잘 만드셨어요!!!!!
꿈빛 파티시엘에서 나온 디저트 특집으로 만들어주세요~ 쿠킹트리님 버전으로 보고싶어요♡
Beautiful ! tfs 💗 I wish this was my birthday cake
I made this recipe twice, and the first time I failed and it came out very rubbery. The second time was much better, tho it still didn't rise that much. Thank you for the recipe!
우왕~~~!!!
맛있겠어요~^^
잘 배우고 갑니다~^^♡
i feel like adding a little lemon zest will be delicious too! :)
I made it many times. It’s so goooood! Thank you for the recipe. I love it so much. 🎂✨
Does it have an eggy smell or taste to it?
@@happybirthday2078 if u add vanilla extract/paste the egg smelly/taste would gone
Please let me know. What’s the brand of your hand mixer.
Yes please, i'd like to know it too 😊
I think this is a Bodum mixer
Hello Cooking Tree, I baked this cake yesterday and followed the recipe step by step, it came out quite nice, but when I took if off the oven few minutes later it shrunk a lil bit. Could you tell where I did wrong please, some advice and tips will be most welcome! TIA
I have the same problem. And it even didn't cook yet although I bake almost 1 hour more.
Omg ! 1 year ago I made this comment and no response......
Your channel is great and your recipes are very beautiful. I love this channel ❤❤❤❤❤❤❤
우유랑 먹으면 입에서 사르르 녹겠어요
I feel so heartache when I see the cake are torn apart just to show how fluffy the cake is...
안녕하세요~~
늘 영상 잘보구 이씀니다!
혹시 여유되시면 나가사키 카스테라도 올려주실수 있나요? 쿠킹트리님 레시피로
케이크나 카스테라 만들면 매번성공이라
나가사키도 보구싶어요!
6:25 뭔가 얼굴이 있는데 기분탓인가요?
I saw something looks like face...
what i saw it too it so creepy bro xD
@@udyyrehweh72 xD
Me too, that's what I look like in the morning lol
헐...ㄷㄷㄷ
Wow. You did a great job. Baked it very well. I’ll do it very soon. Thanks
대단한 실력이세요. 멋지세요 😋👍👍👍
Do you have a measurement converted in cups and teaspoons/tablespoons, rather than weights?
I don't have a weighing scale here, and I love to try cooking this kind of cake.
Thanks
오븐에서 꺼낼때까진 잘부풀었는데 식히고 나면 꺼져버려서..몇번 만들었는데 계속 실패네요 ㅠ
그래서 오늘 영상을 다시 보았습니다~
수축원인이랑 설명이 잘 되어 있어서 오늘 다시 천천히 보고 재도전 해보려구요~^^
완성했어요 감사합니다 ☺️❤
저 질문이있는데 바닐라액을 넣었음에도 굽자마자 계란향 비린내가 나오네요 ㅠㅠ 시간지나면 없어질까요??
thank you for the great step by step instructions and beautiful video
Does it have to be a Teflon sheet or you may use Baking baker? Thanks 😊
Hi sister i am from south india i love your cakes looks fantastic and your cake recipes are very unique and keep rocking sis🤩🤩
I am from Taiwan!!!❤️❤️ Love you channel
That looks amazingly delicious!
Beautiful cake 🌸🌸👍 Have a nice day
Omg. Looks soooo yummy 😍😍😍😍😍 . I just wanna eat it.
저 따라해봤어요
진짜 부드럽고 맛있었어요
혹시 요 레시피로 케이크 시트를 만들어도 될까요?
간단하게 크림을 곁들여 먹기엔 좋지만 케이크 시트로 사용하기에는 부드러운 편이라 단단하지 않을 수 있을 것 같아요~
일반 아이싱하는 케이크를 만들 때는 제누와즈를 사용하는게 좋더라구요~
대만카스테라 너무너무 먹고싶은데 파는데가 근처에 없는데 오븐도 없어서ㅠㅠ 영상 보니 더 먹고싶어요ㅠㅠ
카스테라 포슬포슬~~항상 덜익어서 버린적도 있는데..
대왕카스테라 그대로 따라서 만들어 봐야겠어요.
저만큼하면 감당 안될듯ㅋㅋㅋㅋㅋㅋ
@@userjaemrcvdho 잘라서 그런 거에요
늘 맛있는 레시피 감사합니다 :) 쿠킹트리님 사용하시는 깊은 유리볼 정보 좀 얻을 수 있을까요? 저는 스텐볼 사용중인데 핸드믹서 사용시 스텐볼 긁힐 때마다 아무래도 좀 불안해서 유리보울로 바꾸고 싶은데 파는 곳이 잘 없더라구요.
루미낙 코스모스 유리볼이에요~
@@Cooking_tree 덧글 감사합니다❤ 오늘도 행복한 하루 되세요😍
i did this earlier today, and i think i didnt mix the meringue and the egg yolk batter well so i got 3/4 of cake and 1/4 of it turns into some kind of steamed egg lmao i'm ugly laughing at my beautiful creation of a cake
Same! Mine is 1/2! So the reason is not due to anything else? Just not well mixed?
its EQ i think the water also got into the batter, which is why the cake fails
Oh myyy, this looks amazing! Great recipe!! 👍👍
와~ 완성된 카스테라 소리가 끝내주네요. 👍😊
정말 폭신하게 부드러워보이네요..❤️
Ok, so if you’re American and you don’t have a kitchen scale and you want to make this, here are the volumetric measurements:
8.8 tablespoons of butter (a stick and a bit, just under the 1 tablespoon marker on the wrapper of a second stick.)
.61 cups of milk - or, a bit under 3/4ths a cup (3/4ths a cup would be .75.)
2.8 teaspoons of vanilla. Honestly you don’t have to be that precise here, you can round it up to 3 or down to 2 and a half.
.3 teaspoons of salt. This is what we’d call “a pinch of salt”, or around 1/4th a teaspoon. Just under a 4th actually.
1.16 cups of cake flour. Or about a cup and a tablespoon. Or you can do what I did: 1 cup of all purpose flour, take out a tablespoon and add 2 tablespoons of corn starch. It is a substitution for cake flour if you don’t have it.
.85 cups sugar. Or, 2/3+1/4th. Tbh tho I just eyeballed it and filled the cup thing like 85% of the way full.
The water bath should be 158F, the first part of the cooking is 302F, and the second part of the cooking is 266F. However, I think most people’s ovens aren’t that precise. I used a thermometer for the water bath, but for the oven I used 305 and 265 respectively.
My cake didn’t puff up like hers (or rather, it did, but it fell.), and I suspect that’s because I did two smaller rounds and had to adjust the cooking times accordingly. She does 40mins and then 30mins, I did 30mins and then 20mins. And even tho they fell somewhat, they were still literally the best cake I’ve ever eaten in my life. Her instructions were easy to follow (make sure you turn on your sub titles - she has kindly added English translations.) and the batter came together exactly as described and pictured. One caution: if you’ve made meringue before, keep in mind that adding the sugar makes the meringue take longer to come together. There’s gonna be a bit there when it looks like you’ve over beaten it. Keep going, it’s just the sugar. You will get meringue. Also what she’s describing here is kind of part way between soft peak and hard peak. The peak should flop over, but you shouldn’t have meringue dripping off the beater. If it still streams off - keep going. If you don’t beat the eggs long enough, it won’t rise. Also I’d say instead of taking it out of the oven, turn the oven off, crack the door, and let it cool that way.
Anyway, it’s totally worth it. It is a really good cake.
This cake looks yummy and softy ^^ Can I use parchment paper instead of teflon paper?
Unfortunately the time and temps didn't work out for me =\ top part was cooked, bottom center was a bit liquid. I have similar issues with Japanese Cotton Cheesecake. I find 325F/160C for 70 minutes gives me consistently good results. I always wonder when I see these lower temperatures how the cakes are baking up so nicely :(
Oh, I tried this when I visited Taiwan last year. It was delicious, perfect with coffee.
안녕하세요! 프랑스에 살고 있는데 카스테라가 너무 먹고싶어서 얼마전에 쿠킹트리 님 레시피를 접하고 한달동안 벌써 세번 시도해 보았어요. 세 번 다 너무 맛있어고 프랑스 친구들도 엄청 좋아하더라고요! 레시피 물어보길래 바로 영상 링크 공유했어요ㅋㅋㅋㅋ 덕분에 그동안 엄두도 못냈던 베이킹에 칭찬도 받았네요. 감사합니다! 😊
그런데 제가 아직 많이 서툴러서 그런지 매번 카스테라 윗면이 수축 되면서 쭈글쭈글해지더라구요. 잘랐을 때 많이 보이는 건 아니지만, 더 잘해보고싶은 욕심이 나서 여쭤봅니다! 쿠킹트리님 카스테라처럼 표면을 부드럽게 하려면 어떻게 해야하나요?
맛있게 만들어 드셨다니 저도 감사하네요~♡
여러가지 이유가 있을 수 있지만 윗면은 머랭의 상태에 따라 조금씩 다르게 나오는 것 같아요~ 머랭이 윤기나고 잘 휘핑되어 반죽했을 때 윗면이 반듯하게 나오더라구요~
Cooking tree 쿠킹트리 앗 머랭이 범인일 수 있겠군요! 답변 감사합니다! 😊👍👍👍
어릴적부터 좋아했던 카스테라 여기서 다시 어릴적 기억을 느끼게 되네여 구독하고가요!