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▼ Recipe Book 📚. Cute Sweets with Patissier Recipes" is now on sale! Available at Amazon.jp. https://amzn.to/3Avu0fG ▼SNS Instagram: https://www.instagram.com/cxgx_cooking/ Twitter: https://twitter.com/cxgx_cooking TikTok: https://www.tiktok.com/@cgcooking 🧈Ingredients Castella Cake (7.5 x 7.5 cm, 4 units) [ Castella ] (18×18cm square mold for 1 unit) 4 eggs, medium size (about 200g) 70 g of caster sugar 40g cane sugar (or caster sugar) 50 g honey (or syrup) 20 g water 70g light flour 40g strong flour 20 g medium brown sugar (or none) Preheat : 190℃. Baking : 180℃ for 20 minutes → 150℃ for 20 minutes Bubbles should be cut off after 3 minutes, 3 minutes, 2 minutes, etc. After 20 minutes at 180℃ and browned, cover with aluminum foil and lower the temperature to 150℃. When the surface is elastic and the dough does not stick to the skewer, it is baked. [Chantilly] Fresh cream (40% or more) 200g 16 g granulated sugar (or white sugar) Use a No. 10 round tip [Decoration] 1 pack of strawberries (reserve for decoration) [Tools] 18 x 18cm square mold Round tip No. 10 Whisk cutter Mixing the ingredients together helps to create the right texture of the foam. The temperature of the inside and the outside of the mold are different, so mixing the ingredients will make the temperature uniform and the baked goods will rise flat. Originally, the baking mold is a large size, so you need to cut off the bubbles. However, this time, the temperature difference is not so big because of the smaller size (18cm), so you don't need to cut the bubbles! This is a traditional baking method, so experience is the fun part of baking...! *About the strong flour for Castella Castella is originally made using only light flour, but if the specific gravity of the dough is not right, it can easily become dented. Since strong flour is added to make it easier to make, you can use only light flour.