Beiyin chestnut cream cake
Ingredients: milk,egg yolk,protein,white sugar,salad oil
- milk fragrance
- baking
- an hour
- ordinary
Steps for Beiyin chestnut cream cake
1
Take out the frozen chestnuts, use a small pot to add some water to boil them until they are done, and pour off the excess water.
2
Mill the chestnuts into mud with a rolling pin while they are hot.
3
Press the chestnut puree with a spoon and sieve it (this step is the key, otherwise later operations will cause trouble, especially decoration).
4
Mix milk and salad oil well.
5
Add the egg yolks one by one.
6
Add chestnut puree and mix well.
7
Add the low flour sifted twice and mix well to form a chestnut egg yolk paste.
8
Beat egg whites until rough, add white sugar in three times. Whisk the egg white until it forms a triangular cone with a crooked tip.
9
Mix the egg yolk paste and egg white paste in portions.
10
Pour the mixed batter into the mold, shake it, preheat the oven to 165 degrees, place the mold on the bottom layer, and bake for 40 minutes.
11
After the cake is baked, it is inverted and removed overnight.
12
Cut the cake body in half and set aside.
13
Spread chestnut cream on a piece of cake and smooth. Coat it thickly in the middle (some can also contain chestnut sauce). Then cover another piece of cake and continue the creamy and smoothing operation.
14
Spread the cream around and smooth.
15
Prepare fresh roses, tear off the petals and soak them in salty cold water for 15 minutes for disinfection and sterilization, and then drain the water.
16
Put the chestnut paste into the decoration bag, use a perforated decoration nozzle to pull out a line and cover it on the surface of the cake body. Insert roses in the middle, and stick rose petals next to the cake body. Drizzle with fresh mint leaves on top of the chestnut sauce to garnish.