Flow of Castella-making workshop
1. Make dough
At the workshop, you mix ”Shin-Taiyo eggs”（eggs specifically raised for castella), superfine sugar, and ”Mizuame-syrup”(traditonal Japanese syrup) together.
Then, you add flour and more superfine sugar, and stir some more.
Castella baking starts from dough mixing!
2. Bake in the single oven used by bakers of Touan
At the workshop, you use “Tangama (single oven)” daily used by the Castella confectioner at Touan to bake Castella.
To achieve the silky texture, you have to “Awakiri”（removing bubbles） and fix the dough while baking.
You can use the authentic oven only here at Touan!
Experience how your “Awakiri”（removing bubbles） technique changes the texture.
3. Castella is complete!
The baked Castella is cut to the product size.
Each piece of cut Castella are wrapped in paper and placed in the box used for our product.
Bring it home with the delightful memory of Castella-making workshop.
(approx. 10 bars of Size 0.8 Castella you personally baked)