Castella / Kasutera, Japanese Old Fashioned Sponge Cake for Oyatsu

Unlike the other recipes, I found Kasutera in one of my favourite website, just try and taste, quite different with kasutera recipes in other sites. In JTT site, the Kasutera Recipe using Cake/All Purpose Flour and Cooking Oil, also orange/lemon juice and orange/lemon zest. In other sites, the ingredients for Kasutera are free of Oil/Butter, and always recommend Bread Flour, or at least All Purpose Flour. I think I should do more research for this recipe.

After I read some recipes, I decided to try the Kasutera Recipe from Justhungry.com, by Makiko Itoh. I found it really detail. So I did try (half recipe), and the result come out quite great, really close to the traditional kasutera, according to my husband !! The technique I did was not perfect. I have to practice more!! Sorry Makiko San, my result come out not as good as yours.. :( Also I think, after this, I still have to try each recipe from those other sites. I myself, never try the original castella from Japan.... I hope, someday...

Ingredients for full recipe
8 large (55 grams) eggs
300 grams sugar
4 tablespoon honey
100 cc warm milk => mix with honey
200 grams Bread Flour (double sifted)

How To Make
Prepare the pan (baking sheet around), break eggs in a mixing bowl, beat using waterbath method, add sugar in the process to ribbon stage. Heat oven at 150C. Add Mixture of honey and milk to the egg batter, beat till combine. Add flour 1 tablespoon at a time, mix with spatula, place in the pan. Bake for around 50 minutes. Place in plastic wrap and store in chiller for around 12 hours. Cut to slices and enjoy :)

Picture of Kasutera, first attempt :

I hope, next attempt will be better !!


Oh by the way, about Oyatsu, I read that it's a kind of japanese style tea time at around 3 in the afternoon. :) and I love Kasutera for tea time. The honey give it a very special taste !!

Other links I use as reference for this recipe are as the following :

Japanese Cooking 101 : Kasutera, Old Fashioned Japanese Sponge Cake

Japanese Cooking 101 : Japanese Sponge Cake 

Ochikeron's Create Eat Happy : Kasutera

Just One Cookbook : Castella

Cooking with The Dog : Kasutera

Baking with Mixer Sico Bosch - Traditional Donuts, Choco Bread and Jelly Roll

This weekend was very useful, since we did a practice using Sico Mixer from BOSCH. We tried our usual recipe, using the mixer. One of my beautiful aunts, Ms Pipin Laurentia Liauw came to my cousin's house, and we baked together using her Sico Mixer. So powerful, and I am impressed !!

First we did the usual Hokaido Milky Bread. Second was Donuts, and the third of the marathon was Jelly Roll. We started around 10am, and finished at around 2.30 pm. Fast !!

Delicious, almost without effort, faster, and last longer than usual.. :) This Sico Mixer will be in my wish list. In the mean time, if you want the recipes of those bread, donuts and Jelly Roll, you can get it together with the Sico Mixer. How to get the Sico Mixer? Please find Ms Pipin Laurentia Liauw on Facebook !! Good luck... :)

Coffee Bun / Rotiboy

Saturday 7th March 2015, I only baked my favourite Cinnamon & Cheese Roll with TZ Method. Only at 8th March, on Sunday, after had my hair cut and looked at some books at Plaza Senayan, we decided to went back home straightly and took rest more. Then I decided to try a recipe I found earlier, from the website of KBB (Klub Berani Baking). MEXICAN BUN aka ROTIBOY aka COFFEE BUN. Since some times ago, TH already request for this bun, and I haven't got the nerve to try. But here it is, the result !!

Looks yummy right? And it is yummy !! you can try the recipe, and taste it by yourself. The first step is preparing the topping. Let's start for topping.

Topping : 

50 grams of butter / margarine

50 grams of granulated sugar

50 grams of egg

70 grams of all purpose flour (I used cake flour)

Coffee / Mocca essence to taste (I used some grams of instant coffee flour)

=> Beat the butter/margarine + sugar till creamy, Add 50 grams of eggs, continue beating. Sift in the flour, beat untill well combined, and add the essence. Put into pipping bag, and cool in chiller.

TZ
20 grams of Bread Flour
100 grams of Milk
=> mix flour with milk till well blended, heat at around 60C, cool in a bowl cover with plastic wrap, so the surface will not form a film.

Dough
380 grams of Bread Flour
40 grams of Sugar
4 grams of Instant Yeast (I used Fermipan)
4 grams of salt (I skipped, I used salted margarine)
50 grams of Eggs
200 grams of Wam Milk
All TZ

40 grams of butter/margarine

Make TZ, Mix with Warm Milk and eggs, Mix with all other ingredients except butter, untill well combined. Add butter/margarine, keep kneading. Rest for 1 hour or untill double in size, divide by 15 (around 55 grams each), rest again for around 40 minutes. Heat the oven, and while heating, put the topping on top. Bake at 190C for 15 to 20 minutes. Ready !!!

Link : Resep Rotiboy dari KBB (Klub Berani Baking) 

Japanesse Roll Cake - Giraffe Paterned

1st March 2015, after some attempts to make no patterned roll cake to practice baking skill !!

1st attempt !! This roll cake use Junko's Japanesse Roll Cake Recipe, following the recipe in Ochikeron's Video Recipe. 

Thanks to Ochikeron, who always presents in such a clear way for all !!

This recipe use 3 kind of batter : 

1. Egg Yolk Batter : only 1 egg yolk

2. Patern : this is used for drawing the patterns.. here I didn't use any colour, since I made Giraffe Patern.

3. Base Batter : for the whole cake, I decided the cake will have a coffee flavour

Let's see one by one !!

Original Recipe with my modification on the note :

1. Egg Yolk Batter

1 Egg Yolk

35 grams Granulated Sugar

20 + 25 ml Cooking Oil

60 ml Water

a few drops Vanilla Extract

80 grams Cake Flour

Red Food Colouring (I added a sachet of instant coffee mix after took some for pattern batter)

2. Pattern

1 tsp of Egg Yolk Batter (for each colour)

1/2 tsp of Cake Flour (for each colour)

Red and Black Food Colouring

1 Egg White

a pinch of Corn Starch

3. Base Batter

4 Egg Whites

30 grams Granulated Sugar

1 tsp Corn Starch

Simple Syrup (Sugar Syrup)

2/3 tbsp Granulated Sugar

20 ml Hot Water 

1/2 tbsp Fruit Liquor - optional

(I skipped this syrup)

Filling

150 ml Heavy Whipping Cream (Fresh Cream) - Chilled

1 tbsp Granulated Sugar

1 tbsp Fruit Liquor - optional

9 Fresh Strawberries

(I skipped and used Haan Whipping Cream instead)

Preparations :

Prepare the pan ( I used 24x24x3 cm, using not a silicone baking sheet, but Baking Paper)

Prepare all the ingredients and tools near to you

Egg Yolk Batter

1. In a medium bowl, place egg yolk, sugar and 20 ml of cooking oil. Beat them with and electric mixer (hand mixer) until white.

2. Add water, 25 ml cooking oil, and a few drops of vanilla extract, mix well. Sift in the cake flour and mix into gruel - the cake won't crack or break apart in this way 

3. Add in the food colouring until you reach your desired pink colour

Pattern

1. Take 1 tsp of Egg Yolk Batter for each colour and place in smaller bowls

2. Add in 1/2 tsp of cake flour for each colour, mix well. Add the food colouring (red and black) to each.

3. In a different medium bowl, whip 1 egg white, with hand mixer until soft peak form. Add in a pinch of corn starch, and continue beating until stiff peak form.

4. Prepare the Oven at 170C.

5. Add in 2 tbsp of meringue to each colour, mix well. 

6. Transfer to pastry bag and snip off the end. Trace the pattern. After first pattern, bake for 30 seconds. After second pattern, bake for 1.5 minutes.

7. Ready for base batter.

Base Batter

1. In a large bowl, whip 4 egg whites until soft peak form. Add the left over meringue from Pattern, and whip them together. Add sugar and whip untill glossy. Add corn starch and whip untill stiff peak forms.

2. Add meringue to the egg yolk batter 1/3 at a time.mix well untill ribbon stage.

3. Pour and spread the batter to the pan. Bake at 170C for about 14 minutes.
4. Done. Let it cool, roll the cake with cream, put in refrigerator to  set, and ready to serve !!

Link : Kawaii Deco Roll Cake