Taiwanese Castella Chocolate

Material A

• 50 g oil (40°C)
• 70 g liquid milk (40°C)
• 65 grams of low protein flour
• 15 gr cocoa powder (me: 12 gr)
• 1/4 tsp instant coffee
• 4 egg yolks

Material B

• 4 egg whites
• 85 gr sugar

How to make

• 1. Ingredients A: put the oil into the sifted flour, add the warm milk, mix well, then add the egg yolk and cocoa powder and instant coffee. Stir well.
• 2. Ingredients B: beat until soft peaks.
• 3. Stir ingredients A and B, pour into a non-stick baking sheet that has been lined with non-stick baking paper.
• 4. Bake using the au bain marie method, at a temperature of 140°C from top to bottom for 1.5 hours (adjust according to your respective oven). Once cooked, remove it from the tin.

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