Moist and Sweet Almond Castella Pepero
Easy Air Fryer Almond Castella Pepero Recipe
Follow along with the video tutorial for helpful tips on temperature and cooking time! ^^*
Blog: https://blog.naver.com/nyangeun
YouTube: https://www.youtube.com/channel/UCi43qdsY8MkNZh8v5-80PVw
Almond Castella Dough- 100g Melted Butter
- 60g Sugar
- 1 pinch Salt
- 2 Eggs
- 100g Cake Flour
- 25g Almond Flour
- 1 tsp Baking Powder
- 1 Tbsp Milk
- 3ml Vanilla Extract
- 1 Paper Square Pan (17*9cm)
- Parchment Paper (for lining the pan)
Chocolate Coating- 50g Dark Couverture Chocolate
- 50g Milk Couverture Chocolate
- 1 handful Crunch Cereal
- 50g Dark Couverture Chocolate
- 50g Milk Couverture Chocolate
- 1 handful Crunch Cereal
Cooking Instructions
Step 1
In a bowl, combine 100g of melted butter, 60g of sugar, and a pinch of salt.
Step 2
Whisk well until the sugar is dissolved into the butter, creating a smooth mixture. This step ensures a moist castella.
Step 3
Prepare two fresh eggs.
Step 4
Add the eggs to the bowl and whisk thoroughly until fully incorporated with the butter and sugar mixture, achieving a smooth consistency.
Step 5
Sift 100g of cake flour into the mixture. Sifting helps to remove any lumps and results in a finer cake texture.
Step 6
Next, sift in 25g of almond flour for a rich, nutty flavor. You’ll love the aroma!
Step 7
Add 1 teaspoon of baking powder and gently mix until just combined. Be careful not to overmix.
Step 8
Add 1 tablespoon of milk to adjust the batter consistency and 3ml of vanilla extract for enhanced flavor.
Step 9
Whisk gently again until all ingredients are just combined into a smooth batter. Avoid overmixing.
Step 10
Line the prepared paper square pan (17*9cm) with parchment paper and pour the batter evenly into it.
Step 11
Smooth the surface of the batter with a spatula or offset spatula. This ensures an even bake.
Step 12
Preheat your air fryer to 180°C (350°F) for 10 minutes. Then, place the pan with the batter inside and bake at 180°C for 20 minutes. Keep an eye on it to prevent burning.
Step 13
Look at that! A beautifully golden-brown, moist, and delicious castella is ready. It smells wonderful!
Step 14
Carefully remove the castella from the pan and peel off the parchment paper. Invert it so the slightly domed side is down, and let it cool completely on a wire rack.
Step 15
Once the castella has cooled completely and no heat remains, wrap it tightly in parchment paper. This will help retain its moisture.
Step 16
Place the wrapped castella on a flat surface and weigh it down with a heavy object, like a book or a heavy plate. This is a crucial step for shaping.
Step 17
Let it press for about 12 hours, or overnight, either at room temperature or in the refrigerator. The castella will firm up and develop a rectangular shape.
Step 18
After sufficient resting and shaping, when the castella has become somewhat rectangular, slice it into desired pepero-sized pieces. Avoid slicing too thinly to prevent breakage.
Step 19
Now, let’s prepare the chocolate coating. Melt 50g of dark couverture chocolate and 50g of milk couverture chocolate together in a bowl, either using a double boiler or a microwave.
Step 20
If the chocolate is too thick, it can burn easily. Add 1 tablespoon of milk and mix well for a smoother, glossier coating.
Step 21
Dip each castella stick into the melted chocolate, coating it evenly. Make sure to cover all sides.
Step 22
While the chocolate is still wet, sprinkle the crunch cereal generously over the coated castella for added texture.
Step 23
And there you have it! Deliciously sweet and moist Almond Castella Pepero. Take a bite and you’ll let out a happy sigh from the incredible sweetness and tenderness. They are absolutely delicious! ^^
