the host of this show "Cooking with Dog."

First, place the Kraft paper or bakery paper

in the cardboard box wrapped with aluminum foil

and distribute the coarse demerara sugar or coffee sugar crystals.

Lightly beat the eggs in a bowl with a hand mixer at a low speed.

Add the sugar and mix.

Float the bowl in hot water and gradually heat the egg.

When it begins to slightly warm up,

remove the bowl and continue mixing.

Turn off the burner

and heat a glass of water as shown.

Now, beat the egg at high speed for about 8 minutes

until the color turns white, and it reaches a soft peak stage.

When you lift the mixer,

the rippling pattern should remain on the surface as you see here.

Now, dilute the honey with the heated water.

Add it to the beaten egg

and mix with the hand mixer for 1 more minute at high speed.

Switch to low speed

and mix for about another minute until it has a fine, glossy texture.

Now, distribute the bread flour onto the egg mixture.

At medium speed, whip the mixture for about 2 minutes

until it has a smooth texture again.

Drop the bowl a few times to break any air bubbles.

Then, pour the batter into the square mold.

Slash the batter with a spatula to remove any air bubbles.

And now, place the batter into a preheated conventional oven.

For the first 15 minutes, bake at 170 degrees Celsius.

Then, reduce the heat to 160 degrees Celsius

and bake it for about 50 more minutes.

Now, pierce the castella with a bamboo stick.

If the stick is slightly moist, it is ready.

When the stick is dry and clean, the castella has lost its moist texture.

Drop the mold on the counter a few times

to prevent the castella from shrinking.

Place a tray covered with plastic wrap on top.

Then, flip it over.

Now, remove the mold.

Wrap it with 2 layers of plastic wrap crosswise,

completely covering the castella.

Let it sit to cool

and then store the castella in the fridge for one whole day.

This will make it moist and even more delicious.

Now, let’s serve the castella.

Carefully remove the Kraft paper and slice off the edges.

For each cut,

wipe the knife with a dampened towel to help make a clean cut.

Cut the castella in half.

Then, slice it into 3cm or 1 inch pieces.

Arrange the pieces onto a plate.

All-purpose flour or cake flour can be also used

but we recommend using bread flour

to help create a moist and kind of gooey texture.

The moist texture is essential for delicious castella so avoid over-baking.

You can keep the castella in the fridge for 1 week

or store it in the freezer for up to 1 month.

Good luck in the kitchen.

Now, I will show you how to make the homemade mold for castella.

This is the Kraft paper with 4 slits.

The cardboard box is wrapped with aluminum foil.

To wrap the box, carefully cover it with a long strip of aluminum foil.

Then, cover it with another aluminum strip crosswise.

If you don’t have a square cake pan, try making it as shown.

Thanks for watching to the end!