Tuesday, November 12, 2024
After the first snowfall on November 7th, the days have been filled with sparkling sunlight.
Snack time enjoyed in the house with the stove burning!
Taiwanese castella cake made with rice flour and corn flour
The dessert for the day was "Taiwanese Castella cake made with rice flour and corn flour"!!
recipe
- Separate the eggs into whites and yolks, mix in soy milk, rice oil, and egg yolks, and whisk thoroughly while gradually adding beet sugar to the egg whites.
- Mix the rice flour and corn flour and add to the egg yolk mixture. Fold the egg white meringue into the mixture in several batches until combined.
- Bake in a 160℃ oven for 60 minutes and it's done.
topping
Top the cooled dough with raisins and cheese powder!
If it's not sweet enough, add plenty of maple syrup.
Cafe Time
A delicious, moist and fluffy castella cake with the soft, sweet aroma of corn!
Although it was a bit unevenly cooked, it tasted great!
To prevent wrinkles or deflation in the dough, it seems necessary to adjust the temperature and baking time!
If you keep trying, you might be able to expect a beautifully baked product someday!!!
With boundless love, gratitude and prayers, I sip on a blissful cafe time while imagining the coming snowy scenery and soft, jiggly Taiwanese castella cake.
More Photos
Related Articles
Hokuryu-cho is a happy town full of smiles and energy, where people "share the joy of...
◇ Reporting and writing by Ikuko Terauchi (Photography and editorial assistance by Noboru Terauchi) 
EN 
JA 
ID 
VI 
ZH