3 Castella Recipes
#castella #dessert
Gain immediate access upon purchase.
You will be provided with a recipe in PDF format.
Ask any relevant baking questions and the instructor will gladly answer your question
Access anywhere anytime on PC/tablet/mobile.
Classic is always the classic. You will be able to fully experience the soft texture of the castella.
Chocolate works well with anything in pastry.
Add an oriental twist to the castella!
This is a twist to the original castella where you serve the whipped cream either on top or separately. Here, you learn how to insert the whipped cream inside.
We have devised an efficient recipe that does not require so many ingredients.
Hanbit covers all the ingredients in detail and also talks about “specific gravity” which is an important concept when making castellas.
Hanbit comes from a non-pastry background. He worked in banking, consulting and IT. This meant that in order to become a pastry chef, he learnt everything from scratch. This journey helped him design his courses such that it’s accessible to home-bakers as well as professionals.
Hanbit’s genuinely interested in the science of baking. Thus, he tries to take the time to explain about the role of specific ingredients and how the methods work. In turn this helps his students to reduce the chances of failure.
Hanbit has been teaching students at his academy (Sugar Lane) for the past 4 yrs. Having taught more than 2000 students He has seen enough to know where students make mistakes and experience difficulties.
CEO & PASTRY chef
You will be able to enjoy lifetime access.
Please feel free to leave your questions
Please refer to our refund/cancellation policy and send an email to sugarlane.korea@gmail.com
thanatip V
Very delicious and Very Soft very good
Bao
My friends have been telling me about castella after they visited Korea. They said they tried it at starbucks and it was so good. I bought this course and followed the instructions. So good! So soft and it is delicious. Not sure if it is the same as starbucks in Korea but still so happy and delicious.
sugarlane.korea@gmail.com
chef give details instructions on how to make a good batter for a good castella texture, soft ,moist and not so sweet,highly recommended