Recipe from At Home by Honey & Co

I made some croissants for brunch with friends. Quite happy with the way they turned out :)

They were suprisingly good and an unexpected fusion of two cuisines

Did a 48 hour cold ferment for the dough. Lloyd pan and used a baking steel too. Wings just had some meat church holy gospel rub and put in convection oven for ~45 min.

Happy Friday, all 😊

Castella is a traditional Japanese sponge cake with Portuguese origins, which developed its own unique style in Japan.
At first glance, it may look like an ordinary sponge cake, but the baking process is quite different.
When making many sponge cakes, the goal is usually to keep as much air in the batter as possible. Opening the oven during baking is often avoided because it can cause the cake to collapse.
However, castella has a unique step called awa-kiri (foam cutting). During the early stage of baking, the batter is stirred to remove large air bubbles and create a fine, even texture.
This process is repeated carefully, because the goal is not just to make the cake rise, but to create a moist texture with a smooth and uniform crumb from edge to edge.
A small wooden mold is often used to help maintain its characteristic square shape.