| 摘要 |
Disclosed is a method of making castella which is capable of obtaining half-cooked castella with various tastes by additional ingredients added to basic ingredients, and maintaining the heavy flavor and soft texture. The method of making the half-cooked castella comprises the following steps: adding 32-38 parts by weight of emulsifier and 1,000-1,200 parts by weight of egg into a mixture of 210-240 parts by weight of grain powder, 210-240 parts by weight of milk, 280-420 parts by weight of sugar, 4-6 parts by weight of flavoring agent, and stirring the mixture until bubbles are generated to obtain first dough; layering a sheet of paper inside a container; pouring the first dough into the container with the paper sheet; and baking the first dough into a half-cooked condition. [Reference numerals] (S1) Making first dough;(S2) Layering a sheet of paper inside a container;(S3) Pouring the first dough into the container;(S4) Half-cooking |
