Re: Kasutera/Castela - a Portuguese sweet bread from 16th c. Japan
- Looks like nobody's looked at my original thread on the Tousando about this, so I'm posting it again. (It includes description of modern kasutera, etc.)
Batches 2(made with 7 eggs) and 3 (6 eggs) were cheerfully consumed at Estrella War this week. In a discussion with one of my victims, we conjectured that the consistency would have worked well for a ship bread, which makes a great deal of sense when one thinks about how many months a voyage from Portugal to the Far East took. After a couple of days in a zip-lock bag in the Arizona desert (a climate FAR drier than Japan ever gets), the texture somewhat resembled biscotti.
Saionji Shonagon, sugaring up the Known World for at least a week.
- Noble Cousin!
Greetings from Solveig!
> Modern kasutera yes. The recipe cited above is in a document dated 1641 CE. No milk, no honey, no fancy shmancy whisking. ;-D Both batches vanished mysteriously into hungry faces at Estrella War with no complaints.The fancy whisking could be in the oral instructions. Given a culture of knife ceremonies, fancy whisking would not be surprising.
Your Humble Servant
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- --- In email@example.com, Solveig Throndardottir <nostrand@...> wrote:
> The fancy whisking could be in the oral instructions. Given a culture of knife ceremonies, fancy whisking would not be surprising.Rath describes this as a flat, pancake-like bread. Whisking aerates the eggs and to my mind, makes sense for a cake batter, less for a bread dough.
I fully intend to pester one of our cooking Laurels if I see her this weekend because I would LOVE to find a Portuguese or Spanish source for comparison.