Let's simplify and rephrase the Honey Castella Pudding Cake recipe into a more casual and easy-to-follow format, incorporating keywords like "cake decoration" for better understanding.
Imagine a delightful dessert that combines the light and fluffy texture of a Castella cake with the smooth and creamy base of a pudding, all topped with a sweet caramel sauce. This is the Honey Castella Pudding Cake, a perfect blend of flavors and textures that's sure to impress.
Ingredients:
- Caramel:
- 40g Granulated Sugar
- 20g Water
- 20g Water (to mix)
- Pudding Liquid:
- 360g Milk (Jersey milk is preferred)
- 60g Granulated Sugar
- 15g Honey
- 3 Whole Eggs
- 1 Egg Yolk
- 10g Brandy (scented, optional)
- Castella Part:
- 1 Whole Egg
- 25g Caster Sugar
- 10g Honey
- 30g Light Flour
Preparation:
1. Preheat your oven to 160℃.
2. Boil water for baking in a hot water bath.
3. Take eggs out of the fridge and let them warm up to room temperature (around 18℃).
Making the Caramel:
- Combine 40g granulated sugar and 20g water in a pot. Heat until it reaches your desired caramel consistency.
- Once it's ready, add another 20g of water and mix well. Be careful not to burn yourself!
- Divide the caramel into pudding cups, place them in a hot water bath container (covered with a damp cloth), and cool in the fridge or freezer.
Preparing the Pudding Liquid:
- Heat 360g milk to 60℃ in a hand pan.
- In a bowl, mix 3 whole eggs, 1 egg yolk, 60g granulated sugar, 15g honey, and 10g brandy.
- Cut the egg whites into long pieces without whisking.
- Pour the milk into the bowl with the eggs and mix. Add half of the mixture first, then the rest.
- Strain through a tea strainer into a large measuring cup, ensuring the temperature doesn't drop too low. The ideal temperature is around 36 degrees.
Making the Honey Castella Pudding Cake:
- Add the caster sugar and honey to the eggs and mix. Place the mixture over a hot water bath at about 60℃, then heat to 34℃ and remove from the bath.
- Mix with a hand mixer for 3 minutes on high speed and 2 minutes on low speed until the dough is white, evenly textured, and fine.
- Add the sifted flour and mix about 50 to 60 times. Be careful not to overmix, or the dough might rise but deflate.
- Pour the pudding liquid into the cup containing the caramel and pour the castella batter over it.
- Cut the dough with a palette knife, ensuring it's not too thick to prevent overflow.
- Boil in hot water at 65℃, matching the height of the pudding liquid. Place the hot water bath container on a baking sheet and bake in the preheated oven at 160℃ for 40 to 45 minutes.
- After baking, remove from the hot water bath, let it cool, and then chill in the refrigerator.
Final Touches:
- To prevent dents, lightly tap the side of the castella part of the cup with a spoon immediately after baking.
- Enjoy your Honey Castella Pudding Cake, whether warm or chilled. It's delicious even if you eat it upside down!
Note: If you're using a heat-resistant cup, follow the recipe closely for boiling water, capacity, and temperature. However, if you encounter any issues, consider using a glass cup instead.
This simplified guide should make the process of making Honey Castella Pudding Cake more straightforward and enjoyable. Happy baking!
