| 摘要 |
Disclosed is a method for making castella, wherein the method is used to obtain half-cooked castella which has soft texture; is easy to eat; retains deep flavor; and produces various tastes depending on kinds of ingredients added to base ingredients. The method for making the half-cooked castella comprises the following steps of: preparing a first dough by introducing 32-38 parts by weight of an emulsifier and 1000-1200 parts by weight of yolk into 210-240 parts by weight of cereal powder, 210-240 parts by weight of milk, 280-420 parts by weight of sugar, 4-6 parts by weight of flavor, followed by stirring to make bubbles; spreading paper inside a container; introducing the first dough in the container in which the paper is spread; and half-baking the first dough in the container. [Reference numerals] (S1) Make a first dough;(S2) Lay an oil paper in a container;(S3) Put the first dough into the container;(S4) Soft-boil |
