Japanese milk honey biscuit

8 servings
1 hour

Pour the egg whites into a clean, dry bowl. They should not contain a drop of yolk or flagella that holds the yolk in the egg.

Beat at medium mixer speeds until well foamed. Don't interrupt.

Without stopping to beat, add sugar - little by little, in portions.

Whisk the proteins with the sugar to steady peaks and smoothness. Usually good fine sugar at this stage is already dissolved in proteins. Don't beat any more. Stir well in one direction (in which the squirrels were beaten) by hand. The task is to drive out or break large bubbles, because the castella is small-porous, beautiful on the cut.

Remember the direction of movement of the mixer and then make all movements in the same direction. It's important. One at a time, add the yolks (if they are shaken - then a tablespoon) and mix well each time. Don't beat. Mix in circular movements.

Proteins will become cream, silk.

Add the honey.

Stir, all in one direction.

Sift in half the flour. Top grade bread flour is used for Japanese biscuit.

Stir and stir in the second half of the flour (sift for sure).

Stir, all in one direction.

Add the milk and stir lightly until visible.

Now take the shoulder blade and mix the dough with folding movements. Knock the bowl on the table. The task is the same - to drive out big bubbles. So repeat several times.

Line a square or rectangular shape with parchment. Pour the dough into the mould in a thin trickle. With this method, large bubbles will also come out.

Knock your uniform on the table a couple more times.

To make the biscuit bake evenly and mainly from the bottom and from the top, we put wooden stops wrapped in foil on the sides. There are also special wooden forms for baking this biscuit, but not everyone has them.

Put the sponge on you oven and cook at 165 degrees for 35 minutes.

Toss the finished shaped sponge several times against the table from a height of 30cm.

If the sponge is opal - turn it over, wait 30 seconds and put it right - it will become even again.

Using a knife, separate the biscuit from the sides, turn the biscuit upside down and remove the mold. Separate the parchment. Do not touch the top of the biscuit with your hands - take only the bottom and sides.

Cut the edges off about 1cm so the castella is even.

Then you can cut into cubes or slices - as you like.