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La mejor receta de Castella (un bizcocho de origen español, húmedo y esponjoso)

La mejor receta de Castella (un bizcocho de origen español, húmedo y esponjoso)

¡Hagamos un jugoso bizcocho Castella usando para ello una caja de cartón envuelta con papel de aluminio!

Castella (Bizcocho humedo y esponjoso)
Votos: 4
Valoración: 5
Tú:
Por favor, deje una calificación de 5 estrellas si te gusta la receta! 🙂
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Plato Postre
Cocina Japonés
Tiempo de cocción 90 minutos
El tiempo de enfriamiento no está incluido en el tiempo de preparación
Raciones
Pastel (19x19x8cm/7.5"x7.5"x3.2")
Traductor pedjormo
Plato Postre
Cocina Japonés
Tiempo de cocción 90 minutos
El tiempo de enfriamiento no está incluido en el tiempo de preparación
Raciones
Pastel (19x19x8cm/7.5"x7.5"x3.2")
Traductor pedjormo
Votos: 4
Valoración: 5
Tú:
Por favor, deje una calificación de 5 estrellas si te gusta la receta! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredientes
  • 300 g Huevos o 6 huevos medianos para 1 bizcocho
  • 200 g Azúcar
  • 3 cdas miel
  • 3 cdas Agua Caliente
  • 150 g Harina panificable (de fuerza)
  • 1 cda Azúcar moreno o moscovado o cristales de azúcar de café, o panela rallada (opcional)
* 1 cucharada (cda) = 15 ml, 1 cucharadita (cdta) = 5 ml
Instrucciones
  1. Coloque el papel sulfurizado o papel de hornear en la caja de cartón envuelta con papel de aluminio y distribuya el azúcar moreno o moscovado por la base
    Coloque el papel sulfurizado o papel de hornear en la caja de cartón envuelta con papel de aluminio y distribuya el azúcar moreno o moscovado por la base
  2. Bata ligeramente los huevos en un bol con una batidora de varillas a baja velocidad. Añada el azúcar blanco y mézclelo.
    Bata ligeramente los huevos en un bol con una batidora de varillas a baja velocidad. Añada el azúcar blanco y mézclelo.
  3. Coloque el bol sobre un recipiente con agua caliente y caliente gradualmente el huevo. Cuando comience a calentarse ligeramente, retire el recipiente y continúe mezclando. Apague la fuente de calor y siga montando el huevo sobre el recipiente con agua caliente
    Coloque el bol sobre un recipiente con agua caliente y caliente gradualmente el huevo. Cuando comience a calentarse ligeramente, retire el recipiente y continúe mezclando. Apague la fuente de calor y siga montando el huevo sobre el recipiente con agua caliente
  4. Bata el huevo a alta velocidad durante unos 8 minutos hasta que el color se vuelva claro y llegue a punto de nieve. Cuando levante la batidora de varillas, la masa debe caer como se ve en la foto.
    Bata el huevo a alta velocidad durante unos 8 minutos hasta que el color se vuelva claro y llegue a punto de nieve. Cuando levante la batidora de varillas, la masa debe caer como se ve en la foto.
  5. Diluya la miel con el agua caliente. Agréguelo al huevo montado y mezcle con la batidora de varillas durante 1 minuto más a velocidad alta. Cambie a velocidad baja y mezcle durante un minuto más hasta que tenga una textura fina y brillante.
    Diluya la miel con el agua caliente. Agréguelo al huevo montado y mezcle con la batidora de varillas durante 1 minuto más a velocidad alta. Cambie a  velocidad baja y mezcle durante un minuto más hasta que tenga una textura fina y brillante.
  6. Distribuya la harina panificable en la mezcla de huevo. A velocidad media, bata la mezcla durante unos 2 minutos hasta que vuelva a tener una textura suave.
    Distribuya la harina panificable en la mezcla de huevo. A velocidad media, bata la mezcla durante unos 2 minutos hasta que vuelva a tener una textura suave.
  7. Deje caer el cuenco sobre un paño de cocina unas cuantas veces para romper cualquier burbuja de aire. Luego, vierta la masa en el molde cuadrado. Golpee la masa con una espátula para eliminar las burbujas de aire.
    Deje caer el cuenco sobre un paño de cocina unas cuantas veces para romper cualquier burbuja de aire. Luego, vierta la masa en el molde cuadrado. Golpee la masa con una espátula para eliminar las burbujas de aire.
  8. Coloque la bandeja con la masa en un horno convencional precalentado a 170ºC (340ºF). Durante los primeros 15 minutos, hornee a 170 °C (340 °F). Luego, baje la temperatura a 160 °C (320 °F) y hornee por unos 50 minutos más. La temperatura y el tiempo de cocción dependen del tipo de horno, así que ajústelos a conveniencia.
    Coloque la bandeja con la masa en un horno convencional precalentado a 170ºC (340ºF). Durante los primeros 15 minutos, hornee a 170 °C (340 °F). Luego, baje la temperatura a 160 °C (320 °F) y hornee por unos 50 minutos más. La temperatura y el tiempo de cocción dependen del tipo de horno, así que ajústelos a conveniencia.
  9. Perfore el bizcocho con una brocheta de bambú. Si la brocheta está ligeramente húmeda, está listo. Cuando la brocheta está seca y limpia, el bizcocho ha perdido su textura húmeda. La textura húmeda es esencial para una deliciosa castella, así que evite el exceso de cocción.
    Perfore el bizcocho con una brocheta de bambú. Si la brocheta está ligeramente húmeda, está listo. Cuando la brocheta está seca y limpia, el bizcocho ha perdido su textura húmeda. La textura húmeda es esencial para una deliciosa castella, así que evite el exceso de cocción.
  10. Golpee la bandeja del horno con el molde contra la bancada varias veces para evitar que la castella se contraiga. Coloque una bandeja cubierta con película plástica en la parte superior. Luego, deele la vuelta.
    Golpee la bandeja del horno con el molde contra la bancada varias veces para evitar que la castella se contraiga. Coloque una bandeja cubierta con película plástica en la parte superior. Luego, deele la vuelta.
  11. Antes de colocar la bandeja para desmoldar sobre el bizcocho, recomendamos hacer un corte a lo largo de las esquinas del papel sulfurizado y doblar los bordes hacia afuera. Esto evitará dañar la superficie de la castella. Ahora, retire el molde.
    Antes de colocar la bandeja para desmoldar sobre el bizcocho, recomendamos hacer un corte a lo largo de las esquinas del papel sulfurizado y doblar los bordes hacia afuera. Esto evitará dañar la superficie de la castella. Ahora, retire el molde.
  12. Envuélvalo con 2 capas de pelicula plástica en forma de cruz, cubriendo completamente la castella. Deje que se enfríe y luego guarde la castella en la nevera durante un día entero. Esto hará al bizcocho húmedo y aún más delicioso.
    Envuélvalo con 2 capas de pelicula plástica en forma de cruz, cubriendo completamente la castella. Deje que se enfríe y luego guarde la castella en la nevera durante un día entero. Esto hará al bizcocho húmedo y aún más delicioso.
  13. Vamos a servir la castella. Retire con cuidado el papel sulfurizado y corte los bordes. Para cada corte, limpie el cuchillo con un paño de cocina humedecido para ayudar a hacer un corte limpio.
    Vamos a servir la castella. Retire con cuidado el papel sulfurizado y corte los bordes. Para cada corte, limpie el cuchillo con un paño de cocina humedecido para ayudar a hacer un corte limpio.
  14. Corte la castella por la mitad. Luego, córtelo en pedazos de 3 cm (1.2 "). Ordene las porciones en un plato.
    Corte la castella por la mitad. Luego, córtelo en pedazos de 3 cm (1.2 "). Ordene las porciones en un plato.
  15. Te mostraremos cómo hacer el molde casero para castella. Este es el papel sulfurizado con 4 cortes en las esquinas.
    Te mostraremos cómo hacer el molde casero para castella. Este es el papel sulfurizado con 4 cortes en las esquinas.
  16. La caja de cartón está envuelta con papel de aluminio.
    La caja de cartón está envuelta con papel de aluminio.
  17. Para envolver la caja, cúbrala con cuidado con una tira larga de papel de aluminio.
    Para envolver la caja, cúbrala con cuidado con una tira larga de papel de aluminio.
  18. Luego, cúbrelo con otra tira de aluminio en sentido transversal. Si no tienes un molde cuadrado para pastel, intenta hacerlo como se muestra.
    Luego, cúbrelo con otra tira de aluminio en sentido transversal. Si no tienes un molde cuadrado para pastel, intenta hacerlo como se muestra.
Notas de la receta

También se puede usar harina para todo uso o de reposteria, pero le recomendamos usar harina panificable para ayudar a crear una textura húmeda y jugosa.
Puede mantener la castella en la nevera durante 1 semana o guardarla en el congelador hasta 1 mes.
Castella va muy bien con té verde, café o té negro y es un regalo perfecto para ocasiones especiales.

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