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Japanese Honey Sponge Cake
Difficulty
Hard đȘPreparation
Baking
Resting
Ingredients
Utensils
parchment paper, bowl, electrical mixer, plastic wrap
Recipes made to your taste
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Step 1/ 6
- 10 ml honey
- â tbsp warm water
- parchment paper
Adjust the parchment paper to fit your 9x5 in. bread pan. Sift the bread flour with a sifter 2 times. Add 1 1/4 tbsp. warm water to 40 ml honey and whisk well. Set aside.
Step 2/ 6
- Ÿ eggs
- 25 g sugar
- bowl
- electrical mixer
Add eggs to a bowl and beat until combined. Add sugar and beat on high speed with an electric mixer until it becomes thick, pale yellow, and is 4 times its original size. It should fall in ribbons. You cannot do this by hand.
Step 3/ 6
Add the previously whisked honey water to the beaten eggs and mix on low speed until combined. Add the bread flour at 3 seperate times and whisk until well combined, but do not overmix.
Step 4/ 6
Pour the batter into your bread pan and using a skrewer or a chopstick, zig zag in the batter to remove any air bubbles. Also drop the pan from 2 in. above several times. Now bake at 320 fahrenhite degrees for 35 min.
Step 5/ 6
- Œ tbsp honey
- â tbsp warm water
- plastic wrap
Mix the 1 tbsp. honey with 1/2 tbsp. water and brush it on top of the castella when it comes out. Wrap it in a plastic wrap and rest it for 2-3 hours, or overnight.
Step 6/ 6
Enjoy it with a glass of cold milk!
Enjoy your meal!
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