Castella Cutlet with Milk Protein Sauce
ID: 40755548...
A unique dessert recipe that puts a modern, crispy twist on Director Koizumi’s 'Castella soaked in milk' from the anime *Oishinbo*, using Pringles for the crust and protein shake for the sauce.
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🍳 Cooking Flow
Mix eggs, flour, and water to create a batter → Coat the Castella in the batter → Crush the Pringles and coat the Castella with them → Deep-fry until crispy → Pour warm protein shake over the top to finish
Cooking Steps
Brief Cooking Order
Mix eggs, flour, and water to create a batter → Coat the Castella in the batter → Crush the Pringles and coat the Castella with them → Deep-fry until crispy → Pour warm protein shake over the top to finish
Introduction
A unique dessert recipe that puts a modern, crispy twist on Director Koizumi’s 'Castella soaked in milk' from the anime *Oishinbo*, using Pringles for the crust and protein shake for the sauce.
Step 1
Crack the eggs into a bowl and whisk them. Add flour and water, then mix well to create the batter.
Step 2
Dip the sliced Castella into the batter, ensuring it is evenly coated.
Step 3
Pour the milk protein into a small saucepan and heat it gently over the stove.
Step 4
Place the Pringles in a mortar and crush them finely into breadcrumb consistency.
Step 5
Thoroughly coat the batter-dipped Castella with the crushed Pringles.
Ingredients List
Important Notes
Castella is very soft and fragile, so please handle it gently when dipping it into the batter. ⚠️
Using Pringles instead of breadcrumbs adds a salty kick and a crunchy texture, creating a surprisingly unique flavor. 💡
Be sure to warm the protein shake over low heat so it doesn't boil. 🍳
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