*자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~ 오븐없이 냄비로 폭신한 초코 카스테라를 만들었어요~ 오븐에서 굽는 것 보다 냄비로 굽는게 시간은 더 오래걸리지만 잘 부풀고 폭신해서 오븐이 없으신 분들은 냄비로 구워보셔도 좋을 것 같아요~^^ 가스불의 세기를 아주 약하게 해야 타지 않고 잘 구울 수 있더라구요~ 환경에 따라 굽는 시간은 다를 수 있는데 케이크가 최대로 부풀었다가 살짝 가라앉으면 거의 다 익은 건데 꼬치로 확인해보시면 좋을 것 같아요~ 코코아파우더를 많이 넣어 색이 진하게 나왔는데 더 먹음직스러워 보이더라구요~ 카스테라는 역시 우유와 함께 먹으면 정말 맛있는 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?v=Y3Xev2DjyVk&ref=share ▷인스타그램 : instagram.com/cooking_tree/ ▷블로그 : blog.naver.com/winterhaha
Good day. Please tell me how to be, I have an induction cooker with three modes, cook fry and stew, stew with a capacity of 1300, cook from 200 to 2000, fry from 80-270. There is also a mini electric oven from 100 * C to 230 * C. I tried to bake in a mini oven on t150 * C, the biscuit decreased when it cooled, and it didn’t turn out like an elastic sponge, like in your video. What to do? What is the best way to proceed?
Alright, I tried the recipe... Personally, I don't like it. At all. It is plenty moist and everything, I just made it expecting a strong cake-y flavor but got a light, almost nonexistent flavor. For a bold flavor lover such as myself, I wouldn't recommend it, but for those who aren't into that kind of thing, this is definitely for you!!! Absolutely no hate, the recipe works and everything great, I just wanted to give my personal opinion on the flavor! Enjoy!!!
Olivia Thomas Mango I tried it too and it was delicious. My family and friends loved it. I used a higher quality cocoa powder so maybe it’s because of that or just our taste differences.
I just want to say that I tried this recipe and i love it! For those who wonder if it is very dry, it is not at all! It is very delicious, it does not taste anything sweet and (I add 10 gr more of cocoa) I think the most important thing for flavor is using a really good cocoa powder, mine just taste like chocolate heaven for me. I will definitely do it again, and if you like this flavor profile, I also recommend that you try it. and yes, it is very fluffy! (forgive my bad english lol)
this video has all my favorite sounds: sugar being poured into eggs, scraping the last bits of flour/cocoa powder through the sieve with a spatula, peeling parchment paper off cake, the slide of the knife against the cutting board. absolutely exquisite.
Обожаю Ваши видео. 💞👍Это рай для перфекциониста.😇 Ничего лишнего. Натуральные звуки, нет неуместных комментариев и музыки. Браво👏 И конечно же спасибо за отличные рецепты😘
It’s supposed to be asmr, so it has to be somewhat quiet. If there was suddenly a loud noise that would not be very relaxing. They lowered the volume to keep up the consistent quietness.
This looks like the kind of sponge that needs to be eaten with something else like a good vanilla ice cream, custard or fruit like strawberries & raspberries. Probably a decent alternative to bread in a summer pudding
So I am from Canada and had to convert this whole recipe into cups because I don't have a scale...and it's DELICIOUS! The bottom did burn a little but if you cut it off it's perfect. I cut my cake in half, made homemade whip and added some fresh berries and it was perfect. The cake has a light chocolate flavor and the whip and strawberries were a great pair.The cake didn't have as much spring back but I think that's due to the conversion and the size of my pot. I will be make adjustments and trying it again! Ps. Take time to make sure your eggs are whipped properly. The stability of the peaks will make a HUGE difference.
I made this cake today and it’s sooo soo tasty! Plus it’s very easy to make, the only difference between this cake and the ordinary chiffon cake is probably that the chiffon cake will require an oven and doesn’t “bounce back” when you press it. I’m definitely making this cake again for someone’s birthday and pour some chocolate ganache on top!
I tried it yesterday and it was delicious. Very bouncy and my family loved it. I would recommend a higher quality cacao power for more flavor. I’ve seen a comment say it lacks flavor. I also saw a lot of comments ask if it was dry and it was not dry at all. When it was fresh it was very moist. Of course after a day the crust will be dry but that’s with most cakes.
Very easy to make and a no-too-sweet treat. I really appreciate this recipe. I like to add a dusting of confectioners sugar on the top, add some whipped cream and slightly cooked strawberries 🍓 on the top or side. This cake is also great just by itself. I especially like it with my coffee. Thank you!
@ In East Europe most households do have an oven though. Gas was relatively cheap and during the soviet time they put ovens in all those cheap, quickly built flats.
@@Black.Spades In Korea, of all the utilities, gas is the most expensive along with the fact that most apartments are TINY. My apartment is considered big, but I only have two burners in my kitchen.
@@elvirajimenezvidal1380 Thank you! 😘 I'm just on the beginning. For sure in time I'm gonna get more attention on my channel. I'm trying to make more and more better.
For a layered cake, I'd suggest using a swiss roll recipe, it has a similar texture, but is often baked in thinner sheets. You could use a cake tin, or a sheet pan and cut into the shape you want. The scraps can be made into pretty decent cake pops.
@@squiddymcsquidface3097 Thank you 😊. i usually use genoise sponge cake and normal sponge cake for my layer cake. i just want more variety. Anyway the swiss roll ideas is good too. Thank you again 😘😘😘😘
i really love your channel, even though i’m not the best baker! i’m in school and spend so many hours studying, but i couldn’t find asmr videos that weren’t distracting. yours are perfect and so calming. thank you. 🙏🏼
I tried this recipe and was able to make a very spongy and tasty cake. Thanks for your hard work. I also like how realistic and peaceful the videos are.
I know this is 4 months ago, but if all else fails, use a fork. xD I shit you not, I've made meringue with just a fork to fluff up the egg whites before. Ironically had more success with it over a hand whisk. (RIP hands though hahahaha) And before adding those yolks, break and mix the yolks in a seperate bowl (just use a bowl to hold the yolks in the first place), add 1/3 of the meringue to the yolk mixture so you can mix them as aggressively as you want. But after that, add that to the rest of the meringue and GENTLY fold it in til they mix. I feel you with the "no oven" excitement! I don't have an oven either! So recipes eith "no oven" are the best~ I'm just sad I can't try this recipe coz there's no good cocoa sellers.... **stares at Milo pack** I wonder.....
Thank you for the recipe and i would like to try it... But if you dont mind may i ask what kind of milk that you used? Is it full cream milk, fresh milk or low fat milk?
I always love your recipes because they usually don't require the use of an oven, which makes me really happy since I don't have an oven but I still enjoy making sweet treats for my family. 😊
This is taken directly from Cooking Tree's response to another comment asking the same question below: The time and temperature of baking varies slightly depending on oven specification~^^ Bake for 35~40 minutes in a preheated 170 degree~
Claire Boomer it tastes good, it’s just too rich for me! One bite is both too much and just enough. I have a low sweet tolerance, mostly because I was raised in a household where we rarely ate sweets
yes it is called a shell. Break shell against edge of bowl turn egg with large end down. Pull up on top part of shell THE POINTY END. Let egg white slip over side of shell can move yolk back and forth between top and bottom shell. pour yolk into separate container. TA DA
@@loristrout4741 Ha Ha😁 But I was talking about the "thing" which is used here, in this video. Never saw it before so I was surprised. Okay?😁 I know this shell method.
They sometimes still break? So always use a bowl to break/seperate, a bowl for whites, and a bowl for yolks. Well at least for recipes where it would ruin it to get any yolk in the white.
instructions if anybody else needs!! 1) smear some soft butter around the pot 2) surround parchment paper that is cut out the size of the pot and secure it at the end with butter 3)separate egg yolks from the egg whites and set the egg yolks aside 4) poor room temperature vegetable oil (20g) and mix it with tepid milk (90). add vanilla extract (5g) (optional but recommended) with salt (1/8 ts). 5) whisk the four egg whites until fluffy. 6) whisk in sugar (90g) in three parts when big foam comes up 7) after big horns come up continue mixing for 1-2 mins 8) put in the four egg yolks and mix gently 9) sift in 70g plain flour and 20g cocoa powder and fold it in 10) after mixing, take out a small portion of the batter and mix it with the oil mixture, then add this mixture to the rest of the batter and mix it in 11) pour batter in pot and make the air bubbles disappear by lightly dropping the pot 12) heat the pot on very low heat 13) cover the pot with a lid and heat it for 60 minutes (wipe away water droplets on the lid if you see them) 14) after 60 minutes, cover the top with parchment paper. take the cake out. 15) flip the cake over and put it inside the pot. cover the pot with the lid and cook the top for 10 minutes. 16) take the cake out and put it on the cooling rack. remove parchment paper.
![COLOMBIA vs. CHILE [4-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 10](http://i.ytimg.com/vi/TDjN4W3yy1k/mqdefault.jpg)
*자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~
오븐없이 냄비로 폭신한 초코 카스테라를 만들었어요~
오븐에서 굽는 것 보다 냄비로 굽는게 시간은 더 오래걸리지만 잘 부풀고 폭신해서 오븐이 없으신 분들은 냄비로 구워보셔도 좋을 것 같아요~^^
가스불의 세기를 아주 약하게 해야 타지 않고 잘 구울 수 있더라구요~
환경에 따라 굽는 시간은 다를 수 있는데 케이크가 최대로 부풀었다가 살짝 가라앉으면 거의 다 익은 건데 꼬치로 확인해보시면 좋을 것 같아요~
코코아파우더를 많이 넣어 색이 진하게 나왔는데 더 먹음직스러워 보이더라구요~
카스테라는 역시 우유와 함께 먹으면 정말 맛있는 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?v=Y3Xev2DjyVk&ref=share
▷인스타그램 : instagram.com/cooking_tree/
▷블로그 : blog.naver.com/winterhaha
Cooking tree 쿠킹트리 오븐으로 하면 몇도에 얼마나 하면 될까요?
식물성 오일을 꼭 넣어야 하나요..???ㅠㅠ
혹시 핸드믹서 브랜드 알 수 있을까요??
혹시 오븐에서 구우면 몇분몇도인지 알수있을까요??
Good day. Please tell me how to be, I have an induction cooker with three modes, cook fry and stew, stew with a capacity of 1300, cook from 200 to 2000, fry from 80-270. There is also a mini electric oven from 100 * C to 230 * C. I tried to bake in a mini oven on t150 * C, the biscuit decreased when it cooled, and it didn’t turn out like an elastic sponge, like in your video. What to do? What is the best way to proceed?
I've always wanted to eat chocolate flavored memory foam.
House Targaryen underrated comment
@@kailadang2614 thanks
Can I use it as a pillow, though?
I WHEEZED 😭😭
@@Pitusha hm, maybe
my gOD THE CAKE GOT SQUISHED AND IT BOUNCED BACK??????
Of course, as it is sponge cake
salt packet how can people even eat that thing the texture must be weird
@@phuongtang3975 some sponge cakes dont bounce back like that tho.....
@@SewerRat01 tbh i've never eaten castella cake before so i dont have a say in this 😔 but anything chocolate seems good enough for me
salt packet same
Imagine sleeping on that cake (as a pillow ) and whenever u feel hungry you take a bite .. Damn
But I'm sure I wouldn't have any pillow left in 10min
Samah Zerif Yummmm
Imagine all the cockroaches climbing up your nose at midnight.
@@valentinechild7969 omg 😨😱 I hate cockroaches so much 😭 If that happens I would die and get buried with the cake 😛
@@samahzerif2812 hate to break it to you buddy, but at death there are far worse insects to worry about than cockroaches.
@@samahzerif2812 JK please enjoy your day and don't think about this lol
How many people dont even know what a castella is and is still watching this 🖐
It’s me눈_눈 wrong emoji😂 it should be 🙋🏻♀️
You aint gotta expose us all like that😗😂
Rita N lol
Khadija Ali i was like “that looks tasty bruv”
Khadija Ali whatever I don’t rlly care but thanks
빵에서 종이 떼어내실때 희열.. 편의점에서 팔던 케로로 초코빵 느낌도 나고요
Alright, I tried the recipe... Personally, I don't like it. At all. It is plenty moist and everything, I just made it expecting a strong cake-y flavor but got a light, almost nonexistent flavor. For a bold flavor lover such as myself, I wouldn't recommend it, but for those who aren't into that kind of thing, this is definitely for you!!!
Absolutely no hate, the recipe works and everything great, I just wanted to give my personal opinion on the flavor! Enjoy!!!
Did u try donking it in milk? 🥛
You could sprinkle some powdered sugar or slice it in half, put some chocolate ganache in between layers 😳
Olivia Thomas Mango I tried it too and it was delicious. My family and friends loved it. I used a higher quality cocoa powder so maybe it’s because of that or just our taste differences.
did it burn on the bottom?
afcron Not with mine. Just use very low heat. The lowest setting is what I would recommend.
Edit: It didn’t burn it was just a little more brown.
*sees cake get squished then bounce back to original form*
Me: SORCERY!!!!!
Ok calm down Uther Pendragon
Gluten
It has to be. Cake turns normaly into sand or a pancake when you squeze them.
no just actual food and not fake food from the super market
All those dislikes are from ovens
Or from people who want to see how to make a cake without dealing with an ASMR pervert's channel.
@@ajshdhenskaka No I think its just the ovens
alksdjf;alsdjf you don’t need volume on???
alksdjf;alsdjf what are you on about???
@@ajshdhenskaka Pervert?
냄비로 완벽하게 카스테라 만들어버리는 능력자 쿠킹트리님😍😍😍😍
노오븐 제과 자주 올려주셔서 감사합니다
제과제빵에 관심이 많아서 자주 보는거 같아요~
맛있게 잘 봤습니다~
I just want to say that I tried this recipe and i love it!
For those who wonder if it is very dry, it is not at all! It is very delicious, it does not taste anything sweet and (I add 10 gr more of cocoa) I think the most important thing for flavor is using a really good cocoa powder, mine just taste like chocolate heaven for me. I will definitely do it again, and if you like this flavor profile, I also recommend that you try it.
and yes, it is very fluffy! (forgive my bad english lol)
Your English is perfect!
How to bake it thoroughly without burning it at the bottom ?
@@nik91294 that's why you have to do it with a very low fire. I'ts not going to burn, only the edges of the cake will be a little dry
Kat Kot hello! Could you tell me how many salt did you use in grams? thank you!!!
I've just done it and I totally agree with you
Me, and ignorant at cooking:
Fluffy flour-egg-bated-boy: (bounces back)
Me: *_N A N I_*
아니 노오븐으로 이런 고퀄 카스테라를 만들다니 ㄷ ㄷ
너무 맛있어요. 알려주신대로 밥솥에서 40분간 조리했는데 오븐에서 하는 것 보다 더 촘촘하고 맛있게 잘 나온 느낌이네요 ㅎㅎ 다만, 6인용 밥솥을 쓸 경우 영상에 나온 레시피의 1.5배합으로 만들면 높이가 더 높고 예쁠 것 같아요. 나눠주셔서 감사해요
this video has all my favorite sounds: sugar being poured into eggs, scraping the last bits of flour/cocoa powder through the sieve with a spatula, peeling parchment paper off cake, the slide of the knife against the cutting board. absolutely exquisite.
냄비대신 밥솥에 60분 구웠는데 너무 맛있게 잘 됐어요! 역시 쿠킹트리님 레시피는 실패 하지를 않네요🥰 언제나 좋은 레시피 감사합니다☺️💛
The softest of the softest cakes around RUclips! It looks so perfect!😍😍😍
Thank you~😊
@@Cooking_tree it's a pleasure to discover your creative recipes!
Everything looks perfect on this Chanel!
@@Cooking_tree Sorry to ask but... Are u male or female?
Never being bored to watch your cooking techniques. Thanks dear..
Обожаю Ваши видео. 💞👍Это рай для перфекциониста.😇 Ничего лишнего. Натуральные звуки, нет неуместных комментариев и музыки. Браво👏 И конечно же спасибо за отличные рецепты😘
No one is talking about the quietest hand mixer ever.
onecentJager volume was lowered during the editing of the video
man, in my head i was expecting earing a super high noise and then DAMN! I wanted that mixer too
haahaa I was thinking the same damn thing!
itS SORCERy
It’s supposed to be asmr, so it has to be somewhat quiet. If there was suddenly a loud noise that would not be very relaxing. They lowered the volume to keep up the consistent quietness.
i tried your recipe. and it works!!
i reduce the sugar.. only use 70gr sugar and it still tastes good.. thankyou for sharing ur amazing recipes 😘
This looks like the kind of sponge that needs to be eaten with something else like a good vanilla ice cream, custard or fruit like strawberries & raspberries.
Probably a decent alternative to bread in a summer pudding
So I am from Canada and had to convert this whole recipe into cups because I don't have a scale...and it's DELICIOUS! The bottom did burn a little but if you cut it off it's perfect. I cut my cake in half, made homemade whip and added some fresh berries and it was perfect. The cake has a light chocolate flavor and the whip and strawberries were a great pair.The cake didn't have as much spring back but I think that's due to the conversion and the size of my pot. I will be make adjustments and trying it again!
Ps. Take time to make sure your eggs are whipped properly. The stability of the peaks will make a HUGE difference.
big fan, i like them better when the auto fokus was off, get a bit dizzy in some of them. But other than that perfect!
I made this cake today and it’s sooo soo tasty! Plus it’s very easy to make, the only difference between this cake and the ordinary chiffon cake is probably that the chiffon cake will require an oven and doesn’t “bounce back” when you press it. I’m definitely making this cake again for someone’s birthday and pour some chocolate ganache on top!
All their equipment is so elegant and pretty like even the cooker it's so satisfying
I'm only 3 minutes into the video and I gotta say, I'm loving the thought put into lowering the volume for everyone when the whisk turns on.
I tried it yesterday and it was delicious. Very bouncy and my family loved it.
I would recommend a higher quality cacao power for more flavor. I’ve seen a comment say it lacks flavor.
I also saw a lot of comments ask if it was dry and it was not dry at all. When it was fresh it was very moist. Of course after a day the crust will be dry but that’s with most cakes.
seeing you slide the cake back in the pot is so satisfying
허쿠!! 냄비로 카스테라라뇨 🙈❤❤
무려 재료도 간단하다니!!💕
Very easy to make and a no-too-sweet treat. I really appreciate this recipe. I like to add a dusting of confectioners sugar on the top, add some whipped cream and slightly cooked strawberries 🍓 on the top or side. This cake is also great just by itself. I especially like it with my coffee. Thank you!
Did anyone else think that when it said "no oven" it meant no cooking
NO.
Yup
yes and got real stressed when i saw all the eggs going in haha
@ In East Europe most households do have an oven though. Gas was relatively cheap and during the soviet time they put ovens in all those cheap, quickly built flats.
@@Black.Spades In Korea, of all the utilities, gas is the most expensive along with the fact that most apartments are TINY. My apartment is considered big, but I only have two burners in my kitchen.
진짜진짜 지이인짜 푹신해보인다...우유랑 같이먹거나 우유에 찍어 먹으면.......
❤️❤️ Without oven, it looks yummy and easy to make. Thank you for the recipe 😍😍
베이킹도 베이킹이지만..주방도구들이 너무 아기자기 귀여워요.ㅎㅎㅎ
It is so satisfying watching this before bedtime!
I want to try your recipe! ❤❤
Savory food Channel you seriously nées more subs
@@elvirajimenezvidal1380 Thank you! 😘 I'm just on the beginning. For sure in time I'm gonna get more attention on my channel. I'm trying to make more and more better.
냄비로 저렇게 깔끔한 카스테라를 만들 수 있다니 정말 대단하네요.ㅎ👍
Anybody else shook about that egg separater?
와!~~엄청 부드러워보이네요!~가스불 조절이 중요 하겠군요!~조은 레시피 감사해요!~
Came for the cake, stayed for the ASMR. And the cake.
오븐 없는 사람에게 좋죠 지혜로운 방법도 되고 긍정적인 방향이죠
냄비는 어디제품인가요?? 우와 진짜 이뻐요!!
Loving that silent mixer
Am I the only one who feel so satisfied with the egg separator? I didn't know this thing exists
It looks satisfying, but oh my god is it unnecessary.
@@skippyikeoh5778 yes true x)
영상이 예뻐요,,, 냄비 뚜껑마저
너무 예쁘네요 잘 보고갑니다 💙
Hi cooking tree. . If i wanna use oven, what temperature and how long should i bake it? Tq 😘
The time and temperature of baking varies slightly depending on oven specification~^^
Bake for 35~40 minutes in a preheated 170 degree~
@@Cooking_tree Yeayyy thank you. This recipe can be use for decorating and layering cake right? 😊
For a layered cake, I'd suggest using a swiss roll recipe, it has a similar texture, but is often baked in thinner sheets. You could use a cake tin, or a sheet pan and cut into the shape you want. The scraps can be made into pretty decent cake pops.
@@squiddymcsquidface3097 Thank you 😊. i usually use genoise sponge cake and normal sponge cake for my layer cake. i just want more variety. Anyway the swiss roll ideas is good too. Thank you again 😘😘😘😘
OMG. I'm glad you asked this and Cooking Tree replied. thanks so much. much love from Indonesia.
i really love your channel, even though i’m not the best baker! i’m in school and spend so many hours studying, but i couldn’t find asmr videos that weren’t distracting. yours are perfect and so calming. thank you. 🙏🏼
추석이라 오늘 만들어 봤는데 달 것 같아서 설탕 좀 뺐더니 달지않은 진한 초코 맛이네요~ 오븐으로 해서 영상에 나오는 것 처럼 부풀지 않아 아쉽지만 정말 맛있어요!
3:00 이때 흰자 거품(머랭)만들때 설탕이 있어야 쫀쫀해지는데 설탕을 덜 넣으셔서 그럴거에요ㅜㅠㅠㅠ설탕의 양을 레시피대로 넣으시면 비슷하게 부풀어오를거에요!
@@user-seung_oh 그 걱정을 하긴 했는데 역시나 설탕을 줄이면 안 되는 군요. 감사합니다!
설탕 10그램 줄이고 했는데 잘됐어융
저 저번에 따라해봤는데 시커멓게 다 타버렸어요ㅠㅠ 냄비 닦느라 고생했습니다 ㅋㅋㅋㅋ
I love watching these kinds of videos. So satisfying to watch 💖
It is love
와 대박 손으로 누르는거 보니까 진짜 폭신폭신해보여요 나도 눌러보고싶다,, 먹으면 얼마나 더 좋을까.. 색이 나 초코맛 듬뿍 나요 하는 느낌이네요 너무 먹고싶어지네요
And now I'm hungry. Thanks for this, I love your videos :)
I tried this recipe and was able to make a very spongy and tasty cake. Thanks for your hard work. I also like how realistic and peaceful the videos are.
See title "No-oven" *OH YASS*
See mixer *OH NOoo*
You can use a hand whisk instead of a mixer. Will take a bit longer and needs some arm strength but works just as well.
But what is the problem? A mixer is not a oven
@@izabelbraga4388 The problem is that I'm just a chocolate lover who doesn't have an oven/microwave and I'm not an avid baker so I don't have a mixer.
You could mix with hand mixer. But it would be very hard ^^^
I know this is 4 months ago, but if all else fails, use a fork. xD
I shit you not, I've made meringue with just a fork to fluff up the egg whites before. Ironically had more success with it over a hand whisk. (RIP hands though hahahaha)
And before adding those yolks, break and mix the yolks in a seperate bowl (just use a bowl to hold the yolks in the first place), add 1/3 of the meringue to the yolk mixture so you can mix them as aggressively as you want. But after that, add that to the rest of the meringue and GENTLY fold it in til they mix.
I feel you with the "no oven" excitement! I don't have an oven either! So recipes eith "no oven" are the best~
I'm just sad I can't try this recipe coz there's no good cocoa sellers....
**stares at Milo pack** I wonder.....
캬하 우유에 푸욱 담가 먹으면 입 안에서 사르르 녹겠어요ㅠㅠ
*Wow very soft and delicious* 💟💟💟
여행갈때 냄비로 카스텔라 를 해 먹을수 있는 지혜로움 같네요
I just loved watching the whole process it was so beautiful to the aesthetic sense and the Egg York divider was so cute never seen that before
agreed
카스테라가 스폰지 처럼 탄력이 너무 좋네요👍👍 와 우유에 찍먹! 먹고싶다😭😭 오늘도 맛있게 잘배우고 갑니다🤗🤗
Is this cake dry at all? It looks like it would be with such an airy crumb!
Unassuming Bronco I tried it and not at all. When it was fresh it was really moist. I don't like the word but there's no other way to describe it.
@@Meli-qy6cr same moist is not a word I like to use but there's no other good word that can substitute it.
Jolie How come it’s not a word?
Wildavid Edume She said it’s not a word she likes to use. Not that it isn’t a word
냄비로 베이킹을 할 수 있다니 카스테라 레시피는 따라만들어봐야겠어요!!
Came for the cake, stayed for the egg cracking asmr
와와! 저 베이킹 초본데 너무 맛있게 잘됐어요!! 감격쓰 오븐으로 170도로 35분정도 구웠어요 맛있는 레시피 알려주셔서 감사합니다!!
Thank you for the recipe and i would like to try it... But if you dont mind may i ask what kind of milk that you used? Is it full cream milk, fresh milk or low fat milk?
I've made sponge cakes with many different kinds, it's just there as a source of fat so it won't make much of a difference :)
@@lileadams7415 ok thank you!
@@aliarosdin3637 No problem 👍
얼마전초코빵알려달라고 댓글달았었는데 수렴해주신것같아서 기분이가너무좋아요~^^꼭만들어볼게요!!
와씨... 내방침대보다 앰보쿠션이
더폭신해보이는대...?......
저카스테라침대있으면 자면서 다 뜯어먹을듯 😂😂😂
I always love your recipes because they usually don't require the use of an oven, which makes me really happy since I don't have an oven but I still enjoy making sweet treats for my family. 😊
Any cake that you can dunk in milk to eat gets an automatic A+ from me
저건...그냥 먹을 수 있는 스펀지 같애.....맙소사...좋아요..꾹
It surprises me, these assumptions about Castellas from those that never tried this type of cake before. And these assumptions are mostly wrong.
i completely agree! it's a good laugh though
Can you explain it? i'm of those who don't know what Castella is
와 빵 탄력 진짜 장난 아니네요..!
in the future, if possible can you convert your measurements to cups? it would be really helpful^^ thanks for your recipes!
너무 잘 보고있습니다 영상이너무 아름다워 넋을 놓고 보았습니다 감사해요~
좋게 봐주셔서 제가 더 감사드립니다~*^^*
My head flinched when they squished the cake and it sponged back up. My mind doesn’t think this can be possible
카스티라를 사랑하는1인으로..조신하게 만드시는 손도 예쁘시고 분위기에더더 맛나보이네요 쵸코가루사서 만들어먹고 슬픈코로나를 잊어야겠네요 잘봤습니당 냄비도 렌지도 여성여성 큐티귀염뽀짝
İf we wanted to do this recipe into the oven what should we do degree and cooking time ?
Thanks 🙃
this recipe isnt meant to be baked in the oven... you probably wouldnt get the same results
This is taken directly from Cooking Tree's response to another comment asking the same question below:
The time and temperature of baking varies slightly depending on oven specification~^^
Bake for 35~40 minutes in a preheated 170 degree~
@@andreah.8333 well thats just wrong. you can bake castella cakes in ovens just fine and get perfect results.
Lady Bucket i guess, sorry i was simply uneducated
우왕~~ 빵 탄력보소~^^👍👍👍
오늘도 달콤함에 빠집니다 😋😋😋😋😋
🧡💕💜💞💚💘💖💝❤💗❣💙💛💓💝
"Pour the batter in the pot and make the blowholes dissapear" ah yes, blowholes; the true enemy of cakes.
1만때부터 구독자로써,, 여전히 퀄이 상당하시네요❗ 홈베이킹에빠져서 한창 집에서 영상보고 따라할때, 유일하게 케이트시트만 너무실패해서 좌절해있었는데 쿠킹트리님영상보고 처음 성공했었던 기억이있네용😁 가끔 예전 목소리 영상이 그립기도해요오 ㅠㅠ💕
This video made me realize cakes are actually edible sponges
I usually watch this channel before sleeping 🥺♥️
I was waiting for the chocolate version for so longggg thank youuu🤗💜💜
So modest, but the result is amazing. Thanks for the technique and recipe. A great video. Love it.
I don’t like chocolate cake... but this looks so fluffy I might have to try it
YOU DONT LIKE CHOCOLATE CAKE???? WHAT IS THIS WITCHCRAFT????
Claire Boomer it tastes good, it’s just too rich for me! One bite is both too much and just enough. I have a low sweet tolerance, mostly because I was raised in a household where we rarely ate sweets
i like that it isn’t crumbly and gross, but it looks so dryyyyy
There is a thing to seperate Egg white from yolk? I didn't know this before
yes it is called a shell. Break shell against edge of bowl turn egg with large end down. Pull up on top part of shell THE POINTY END. Let egg white slip over side of shell can move yolk back and forth between top and bottom shell. pour yolk into separate container. TA DA
@@loristrout4741 Ha Ha😁 But I was talking about the "thing" which is used here, in this video. Never saw it before so I was surprised. Okay?😁 I know this shell method.
They sometimes still break? So always use a bowl to break/seperate, a bowl for whites, and a bowl for yolks. Well at least for recipes where it would ruin it to get any yolk in the white.
와 영상미가 굉장해요 각도나 편집이 너무 예쁜거 같아요 먹음직스럽시두 하구 노오븐 카스테라라니 잘보고 갑니당
좋게 봐주셔서 감사합니다~^^
I overmixed and now my batter is runny and not airry, I wanna die
@@christinamary8008 next time
try folding the ingredients into the meringue as the last step, rather than sifting everything into the egg whites.
did you die or did you come to terms with your batter disaster?
@@MsGlamourcat I grieved my cake properly lol
와 이건 예술의경지다 진심
Soy nueva en tu canal, saludos desde Colombia 😊
I love how she always keep all neat while cooking...
*look at my kitchen which look like a battle field...*
All the dislikes are from people who thought it said “dis I like.”
😂
instructions if anybody else needs!!
1) smear some soft butter around the pot
2) surround parchment paper that is cut out the size of the pot and secure it at the end with butter
3)separate egg yolks from the egg whites and set the egg yolks aside
4) poor room temperature vegetable oil (20g) and mix it with tepid milk (90). add vanilla extract (5g) (optional but recommended) with salt (1/8 ts).
5) whisk the four egg whites until fluffy.
6) whisk in sugar (90g) in three parts when big foam comes up
7) after big horns come up continue mixing for 1-2 mins
8) put in the four egg yolks and mix gently
9) sift in 70g plain flour and 20g cocoa powder and fold it in
10) after mixing, take out a small portion of the batter and mix it with the oil mixture, then add this mixture to the rest of the batter and mix it in
11) pour batter in pot and make the air bubbles disappear by lightly dropping the pot
12) heat the pot on very low heat
13) cover the pot with a lid and heat it for 60 minutes (wipe away water droplets on the lid if you see them)
14) after 60 minutes, cover the top with parchment paper. take the cake out.
15) flip the cake over and put it inside the pot. cover the pot with the lid and cook the top for 10 minutes.
16) take the cake out and put it on the cooling rack. remove parchment paper.
When you need an extra pillow
나를 위로해주는 카스테라 😃
I clicked the description like I could read it
와 뭔가 옥수수맛이어도 엄청 맛있을 듯하네요!! 초코도 너무너무 맛있어보여요🥰
all jokes aside i’m generally curious as to why people would dislike this
Hi, can u give the recipe in cup measurement too next time? Really want to try all ur recipe! ☺️