Скачать с ютуб Banana Castella Cake. A Soft, Fluffy and Jiggly Banana Cake Recipe 🍌 香蕉古早味蛋糕 [My Lovely Recipes] в хорошем качестве

Banana Castella Cake. A Soft, Fluffy and Jiggly Banana Cake Recipe 🍌 香蕉古早味蛋糕 [My Lovely Recipes]

We love to share with you how to bake the Banana Castella Cake, this is a soft, fluffy and Jiggly banana cake recipe. We have baked Pandan flavour Castella cakes a while back (here the recipe:    • Pandan Castella Cake 🍰 香蘭古早味蛋糕 [My Lo...   ). Compared to Chiffon Cake, we really love the soft and moist texture of the Castella cake, so we once again challenged to bake different flavours. Banana is a fruit that we like very much, add it to the Castella cake must taste very delicious! The use of banana leaves instead of baking paper this time is nothing more than the fact that we have planted it and can reduce the waste of baking paper. The fragrance of the banana leaves after baking brings the sweet flavour of the Banana Castella Cake to another level. Although it would be troublesome to use banana leaves instead of baking paper, and the cakes are also difficult to be neat and perfect, but compared to the neat and perfect shape of the cake, the flavour of banana cake baked with banana leaves definitely taste better. This Castella cake seems to be easy to make and simple ingredients. But in fact, there are quite a few things that need to pay attention. Since the cake does not use baking powder or baking soda, it mainly relies on meringue to help make the cake puffed. Therefore, part of the fine texture of the cake comes from the help of the meringue, and the other part is the water bath baking method with low temperature. Each brand of oven is different. If you can’t grasp the oven temperature, I suggest you buy a thermometer for baking castella cakes with less effort. Hope our sharing will be enjoyed by everyone. 🖨️ Print This Recipe or Adjust Serving Size : https://bit.ly/2DezUHf 🔪 Preparation Time: 20 Minutes 🍲 Cooking Time: 70 Minutes 🍽️ Serve: 6 slices 🛠️ Equipment: 7 inches tin 🌱 INGREDIENTS 56g All Purpose Flour 14g Corn Flour 40g Unsalted Butter 4pcs Eggs （around 65g each included eggshell） 40g Caster Sugar 100g banana puree 60ml milk A pinch of Salt A few drops of Lemon Juice or Vinegar 💡Tips: 1. Putting vinegar/lemon juice in egg whites can help neutralize the alkalinity of the egg whites and stabilize the egg whites. The salt has the properties of coagulating protein and also helps to stabilize the egg whites. 2. The use of banana leaf is to enhance the aroma and baking paper effect, if you hard to find it, you can use baking paper instead. 3. Castella cake is a cake that must be unmoulded immediately after it is out from the oven. It is the most delicious stage to enjoy while it is still hot. If you can't finish it, put it in the refrigerator. Defrost the cake on the next day before eating it. It is recommended to finish it within three days. Otherwise, the cake will be getting dry. 4. When using bananas to make cakes, must use bottom heat for the first 25 minutes. The purpose is to make the cake solidify first, mainly to prevent the banana particles from sinking to the bottom due to gravity. 5. The baking mould must be seamless, otherwise water will enter the bottom of the mould when baking in a water bath. If you like this video, please click 👍 and share with your friends. Also please subscribe our channel and turn on the notification bell to receive more lovely ASMR cooking video updates. ----- 早陣子我們有烘培過香蘭口味的古早味蛋糕。比起其他蛋糕我們真的很愛古早味蛋糕的濕潤度和綿密柔軟的口感，所以我們又再度挑戰烘培不同口味的香蕉古早味蛋糕啦。 香蕉是我們很喜歡的水果，再把它加入到我們喜歡吃的古早味蛋糕裡，那味道一定很贊吧！這次使用香蕉葉取代烘培紙不外乎是我們家有種植也可以減少使用烘培紙外，香蕉葉經過烘培後的清香把古早味蛋糕的香甜風味帶到另一個層次。雖然用香蕉葉來代替烘培紙會比較麻煩，而且烘出來的蛋糕也很難整齊完美，但比起蛋糕整齊完美的外形，香蕉搭配著香蕉葉烘烤出來的香蕉蛋糕風味會更勝一籌。 這款古早味蛋糕看似製作和食材簡單，但事實上有許多需要注意的小細節。這款蛋糕沒有使用泡打粉或者小蘇打，主要是靠物理方式來讓蛋糕蓬鬆。古早味蛋糕的綿密口感一部分是來自於蛋白霜，另一部分則是低溫烘烤的水浴法。每家牌子的烤箱各有不同，若無法掌握烤箱溫度建議大家買個溫度計，對于製作古早味蛋糕則會事半功倍哦。希望我們的分享大家會喜歡哦。 🖨️打印這食譜或調整食譜的份量 : https://bit.ly/2Dstbcs 🔪 準備時間 ：20分鐘 🍲 烹飪時間 ：70分鐘 🍽️ 份量 ：6片（7寸模） 🛠️ 模具 ：7寸 🌱 食材 56克 普通麵粉 14克 玉米粉 40克 無鹽黃油 40克 細砂糖 100克 香蕉泥 60ml 牛奶 4粒 雞蛋 （一粒連殼大約65克） 少許 鹽 少許 檸檬汁或白醋 💡小貼士： 1. 蛋白放醋/檸檬汁可以幫助去腥味之外可以中和蛋白的碱性，使得打发的蛋白霜稳定。而鹽有凝固蛋白的特性也有助于打发。 2. 使用香蕉葉有防沾作用和增加香氣作用，若覺得麻煩或者一時買沒有也可以用烘培紙取代。 3. 古早味蛋糕是一款必須出爐後就馬上脫模的蛋糕，趁熱享用是最美味的階段哦。吃不完收冰箱冷藏，拿出來後可以先退冰一會兒再吃別有一番風味的。建議在三天內吃完，不然蛋糕吃起來口感會越來越乾燥。 4. 使用香蕉做蛋糕必須先使用下火烤25分鐘，主要目的是為了讓蛋糕先成型，避免香蕉顆粒因地心引力全部往下沉底。 5. 烤模必須用無痕的，不然使用水浴法烘烤時模具底部會進水。 如果你喜欢我们分享的食譜影片，请点赞 👍和分享给你的朋友圈。 还有别忘记订阅我们的频道哦，我们定时分享的疗愈系的饮料/食谱影片。 #MyLovelyRecipes #CookingASMR #Cake #BananaCake #Dessert #ShotByMi 🎼 Music ------------------------ Music: Sentimental Love by ‪@OrangeHead‬ Listen:    • [No Copyright Music] Sentimental Love...   ---------------------------------------- 📷 Camera Equipment-------------- ‪@xiaomi‬ Mi9 Apexel 85mm Portrait Lens Boya MM1 Microphone Ulanzi TT20 Table Tripod Shot by ‪@Filmicpro‬ Edited by Adobe Premiere Pro --------------------------------------------------- ❤ Follow Us: Website : https://www.mylovelyrecipes.com/ Facebook :   / my.lovelyrecipes   Instagram :   / my.lovelyrecipes