Chestnut cheese mousse cake
By VicentaLakin
Every fall, I always buy chestnuts, boil them, peel them, wrap them in bags, and keep them in the freezer room. It's easy to use. My love for chestnuts comes from the chestnut tree in front of my house as a child. I look at the chestnut tree with my head up, and I watch it come out with a leaf, and I watch it come out with fruit, and I see a chestnut hanging on a tree like a little hedgehog, and I can't reach it by any means I can. Only when the fruit is ripe, with a straw hat, shakes the trunk with force, and the chestnuts fall on the ground, and the small hands and feet are stung with chestnuts, and my heart is full of flowers. Hours of happiness were so simple。
Recipe Recommendations
- eggs of 3
- Arc de Triomphe Low Powder 50 grams
- cocoa powder 10 grams
- milk 45 grams
- corn oil 37 grams
- soft white sugar 50 grams
- lemon juice few drops of
- Mousse: Milk 55 grams
- Mousse: Chestnut 80 grams
- Mousse: Soft sugar 38 grams
- Mousse: Gillidin 1.5 tablets
- Mousse: Cream cheese 70 grams
- Mousse: Light cream 180 grams
- chestnuts 5 stars five
- qingshui 20 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Chestnut cheese mousse cake
1
Three eggs and a few drops of lemonade and corn starch。
2
In three minutes, 40 grams of sugar were added to the rigid bubble. Lifting an egg-beater can pull out a strong little angle。
3
Three eggs of yellow, 37 grams of corn oil, 45 grams of milk and 10 grams of sugar, with a full and balanced mix。
4
Sift 50 grams of low powder and 10 grams of cocoa powder。
5
It's in the paste, and it's cocoa paste。
6
Combining cocoa pasta with distributed proteins。
7
Three squares without oil paper on the grill。
8
185 degrees and 15 minutes in the middle of the oven。
9
Cut out two round cake pieces. It's a little smaller in diameter than a moose。
10
180 grams of light cream, plus 18 grams of sugar until 5-6 distribution, standby。
11
Cream cheese 70 grams of insulated water to smooth, spare。
12
Eighty grams of chestnuts and 55 grams of milk are in the form of paste。
13
Insulated water will be fully evenly mixed by adding 1.5 softened giltine and 20 grams of sugar to a 12-step chestnut milk paste. It's gilding chestnuts。
14
The 13-step gilding chestnuts were poured into 11-step cream cheese。
15
Fully mixed and even。
16
The mixture is poured into a 10-step light cream, evenly mixed。
17
The chestnut mousse is done。
18
Put a piece of cake in the mold。
19
Half the moose paste, another piece of cake。
20
Fall into the rest of Moose and put it in the fridge overnight。
21
Sugar 40 grams, water 20 grams of fire heats up, and when the color turns to caramel, one of them is put in a chestnut, so the chestnuts are covered with a caramel。
22
Toothpicks are in the bottom, they're hanging cold, and when the sugar gets hard, it can be decorated。
23
Refrigerator freezes, removes them overnight, and the electric wind blower is surrounded, and complete disfigures。