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美味しいカステラの作り方 しっとりもっちりのレシピ

美味しいカステラの作り方 しっとりもっちりのレシピ

しっとり、もっちり、おいしいカステラをアルミホイルを巻いた箱で作ります。

カステラ
投票: 5
評価: 3
あなた:
レシピを気に入りましたら ぜひ星5つで評価お願いします! 🙂
献立予定表に追加
献立予定表に追加:
このレシピはこちらの献立表に追加されました
コース デザート
料理 日本
調理時間 90
粗熱を取る時間は調理時間に含まれません。
分量
個(19x19x8cm)
コース デザート
料理 日本
調理時間 90
粗熱を取る時間は調理時間に含まれません。
分量
個(19x19x8cm)
投票: 5
評価: 3
あなた:
レシピを気に入りましたら ぜひ星5つで評価お願いします! 🙂
献立予定表に追加
献立予定表に追加:
このレシピはこちらの献立表に追加されました
材料
  • 300 g 中サイズ6個(カステラ1つ)
  • 200 g 砂糖
  • 大さじ 3 はちみつ
  • 大さじ 3
  • 150 g 強力粉
  • 大さじ 1 中ざら糖 お好みで
※大さじ1 = 15ml、小さじ1 = 5ml
※材料はAmazonアフィリエイトリンクを含んでいます。
作り方
  1. アルミホイルで覆った紙箱にクラフト紙を敷き、底に中ざら糖を散らします。
    アルミホイルで覆った紙箱にクラフト紙を敷き、底に中ざら糖を散らします。
  2. ハンドミキサーで卵を軽く溶きほぐします。砂糖を加えて混ぜます。
    ハンドミキサーで卵を軽く溶きほぐします。砂糖を加えて混ぜます。
  3. 湯せんにかけてゆっくり温めます。人肌程度に温まったら取り出し火を止め、水の入った容器を入れて温めます。
    湯せんにかけてゆっくり温めます。人肌程度に温まったら取り出し火を止め、水の入った容器を入れて温めます。
  4. 高速で白くもったりするまで約8分間泡立てます。ミキサーを持ち上げて落とした時、模様が消えないで残るこの程度の固さです。
    高速で白くもったりするまで約8分間泡立てます。ミキサーを持ち上げて落とした時、模様が消えないで残るこの程度の固さです。
  5. ハチミツに温めた湯を加えて溶き、これを加えてさらに1分間 高速で泡立てます。低速に切り替え艶が出てきめが細かくなるまで約1分間混ぜます。
    ハチミツに温めた湯を加えて溶き、これを加えてさらに1分間 高速で泡立てます。低速に切り替え艶が出てきめが細かくなるまで約1分間混ぜます。
  6. 粉を全体に散らして加え、中速で約2分滑らかになるまで混ぜます。
    粉を全体に散らして加え、中速で約2分滑らかになるまで混ぜます。
  7. 2〜3回ボウルを落として泡を消します。生地を型に流し込みます。スパチュラを縦横に切るように動かし泡を消します。
    2〜3回ボウルを落として泡を消します。生地を型に流し込みます。スパチュラを縦横に切るように動かし泡を消します。
  8. 予熱したオーブンに入れます。最初の15分は170℃、その後160℃に落としてさらに約50分焼きます。オーブンはそれぞれくせ(個体差)があるので温度と時間は目安にして下さい。
    予熱したオーブンに入れます。最初の15分は170℃、その後160℃に落としてさらに約50分焼きます。オーブンはそれぞれくせ(個体差)があるので温度と時間は目安にして下さい。
  9. 竹串を刺します。少ししっとりしているくらいがベストです。串が乾いた状態まで焼くと しっとりした食感にはなりにくいです。しっとり感が命なので焼き過ぎには気をつけましょう。
    竹串を刺します。少ししっとりしているくらいがベストです。串が乾いた状態まで焼くと しっとりした食感にはなりにくいです。しっとり感が命なので焼き過ぎには気をつけましょう。
  10. オーブンから取り出しカウンターに2〜3回落とします。焼き縮みを防ぐためです。ラップを貼り付けたトレーをかぶせます。上下を返します。
    オーブンから取り出しカウンターに2〜3回落とします。焼き縮みを防ぐためです。ラップを貼り付けたトレーをかぶせます。上下を返します。
  11. トレーをかぶせる前に、立ち上がった型紙の四隅に切り込みを入れて外側に折っておくと、カステラの表面に敷き紙の跡が残らずきれいに仕上がります。型を外します。
    トレーをかぶせる前に、立ち上がった型紙の四隅に切り込みを入れて外側に折っておくと、カステラの表面に敷き紙の跡が残らずきれいに仕上がります。型を外します。
  12. ラップを十字にかけ完全に覆います。粗熱が取れたら冷蔵庫に入れて1日おきます。1日経った方がしっとりして大変美味しいです。
    ラップを十字にかけ完全に覆います。粗熱が取れたら冷蔵庫に入れて1日おきます。1日経った方がしっとりして大変美味しいです。
  13. 器に盛りましょう。ていねいにペーパーを剥がし 端を切り落とします。ナイフは切る度に濡れた布巾で拭くと切り口がきれいです。
    器に盛りましょう。ていねいにペーパーを剥がし 端を切り落とします。ナイフは切る度に濡れた布巾で拭くと切り口がきれいです。
  14. 半分に切り、さらに3cm幅に切ります。お皿に並べます。
    半分に切り、さらに3cm幅に切ります。お皿に並べます。
カステラを焼く型の自作
  1. カステラを焼く型を自作する方法です。こちらは4つ切り込みを入れたクラフト紙です。
    カステラを焼く型を自作する方法です。こちらは4つ切り込みを入れたクラフト紙です。
  2. 厚紙の箱はアルミホイルで包んであります。
    厚紙の箱はアルミホイルで包んであります。
  3. 包み方はまず丁寧に帯状のアルミホイルを巻きつけます。
    包み方はまず丁寧に帯状のアルミホイルを巻きつけます。
  4. 交差するようにもう一枚を巻きつけます。四角い型がない場合はこのように自分で作れます。
    交差するようにもう一枚を巻きつけます。四角い型がない場合はこのように自分で作れます。
レシピのメモ

中力粉、薄力粉でもできますが、しっとりもっちりした食感を出すには強力粉が向いています。
日持ちは冷蔵庫で1週間、冷凍すれば1ヶ月は美味しくいただけます。
お茶はもちろんコーヒー、紅茶にもよく合うのでどんなシーンにも喜ばれます。

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フォローお願いします!Cooking with Dogはホスト犬フランシスと謎の女性シェフが出演するYouTubeチャンネルです。
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Hi, this may be interesting you: 美味しいカステラの作り方 しっとりもっちりのレシピ! This is the link: https://cookingwithdog.com/ja/recipe/castella-kasutera-sponge-cake/