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  • Hi, I’m Francis,

  • the host of this show "Cooking with Dog."

  • First, place the Kraft paper or bakery paper

  • in the cardboard box wrapped with aluminum foil

  • and distribute the coarse demerara sugar or coffee sugar crystals.

  • Lightly beat the eggs in a bowl with a hand mixer at a low speed.

  • Add the sugar and mix.

  • Float the bowl in hot water and gradually heat the egg.

  • When it begins to slightly warm up,

  • remove the bowl and continue mixing.

  • Turn off the burner

  • and heat a glass of water as shown.

  • Now, beat the egg at high speed for about 8 minutes

  • until the color turns white, and it reaches a soft peak stage.

  • When you lift the mixer,

  • the rippling pattern should remain on the surface as you see here.

  • Now, dilute the honey with the heated water.

  • Add it to the beaten egg

  • and mix with the hand mixer for 1 more minute at high speed.

  • Switch to low speed

  • and mix for about another minute until it has a fine, glossy texture.

  • Now, distribute the bread flour onto the egg mixture.

  • At medium speed, whip the mixture for about 2 minutes

  • until it has a smooth texture again.

  • Drop the bowl a few times to break any air bubbles.

  • Then, pour the batter into the square mold.

  • Slash the batter with a spatula to remove any air bubbles.

  • And now, place the batter into a preheated conventional oven.

  • For the first 15 minutes, bake at 170 degrees Celsius.

  • Then, reduce the heat to 160 degrees Celsius

  • and bake it for about 50 more minutes.

  • Now, pierce the castella with a bamboo stick.

  • If the stick is slightly moist, it is ready.

  • When the stick is dry and clean, the castella has lost its moist texture.

  • Drop the mold on the counter a few times

  • to prevent the castella from shrinking.

  • Place a tray covered with plastic wrap on top.

  • Then, flip it over.

  • Now, remove the mold.

  • Wrap it with 2 layers of plastic wrap crosswise,

  • completely covering the castella.

  • Let it sit to cool

  • and then store the castella in the fridge for one whole day.

  • This will make it moist and even more delicious.

  • Now, let’s serve the castella.

  • Carefully remove the Kraft paper and slice off the edges.

  • For each cut,

  • wipe the knife with a dampened towel to help make a clean cut.

  • Cut the castella in half.

  • Then, slice it into 3cm or 1 inch pieces.

  • Arrange the pieces onto a plate.

  • All-purpose flour or cake flour can be also used

  • but we recommend using bread flour

  • to help create a moist and kind of gooey texture.

  • The moist texture is essential for delicious castella so avoid over-baking.

  • You can keep the castella in the fridge for 1 week

  • or store it in the freezer for up to 1 month.

  • Good luck in the kitchen.

  • Now, I will show you how to make the homemade mold for castella.

  • This is the Kraft paper with 4 slits.

  • The cardboard box is wrapped with aluminum foil.

  • To wrap the box, carefully cover it with a long strip of aluminum foil.

  • Then, cover it with another aluminum strip crosswise.

  • If you don’t have a square cake pan, try making it as shown.

  • Thanks for watching to the end!

Hi, I’m Francis,

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