66 lines
1.8 KiB
TeX
66 lines
1.8 KiB
TeX
\documentclass{article}
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\usepackage{amsmath}
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\usepackage{amsfonts}
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\usepackage[a4paper, total={6in, 8in}]{geometry}
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\title{Castella}
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\date{8 February 2025}
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\author{Nicholas Novak}
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\begin{document}
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\maketitle
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Active Time: 0min
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Cooking Time: 65-70 min
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\section{Ingredients}
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\begin{enumerate}
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\item 7 eggs
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\item 115g cake flour
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\item 115g unsalted butter
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\item 115g milk
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\item Vanilla extract
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\item 115g sugar
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\end{enumerate}
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\section{Steps}
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\begin{enumerate}
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\item Preheat the oven to 350 degrees
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\item Separate the egg yolks and whites, putting the whites into a
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medium-sized mixing bowl, and reserving the yolks
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\item Sift the flour into a large mixing bowl
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\item In a small saucepan, combine the milk and butter, and heat over
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medium-low until combined and butter is fully melted and homogeneous
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\item Add the butter mixture to the mixing bowl with the flour, and stir.
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The final mixture should roughly be the texture of a stiff batter,
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otherwise, add more milk
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until combined
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\item Add the reserved yolks to the mixing bowl and stir until combined. The
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mixture should be the texture of pancake batter, and add any additional
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milk until the texture is met.
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\item Add desired amount of vanilla extract
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\end{enumerate}
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\subsection{For the Meringue:}
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\begin{enumerate}
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\item While beating the egg whites, slowly add in the sugar and beat until
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soft peaks have formed.
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\end{enumerate}
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\subsection{Assembly}
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\begin{enumerate}
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\item Fold the meringue into the mixing bowl until no streaks remain.
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\item Line the baking pan with a sheet of parchment paper, and pour in the
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batter, flattening the surface
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\item Fill the water bath, coming just under halfway up the sides of the pan
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\item Bake at 300-350 for 65-70 minutes until the top is golen and a
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toothpick comes out clean
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\end{enumerate}
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\end{document}
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