Chestnut cake
By VicentaLakin
WHAT IS THE BEST FOOD FOR AUTUMN? I'M THE FIRST TO THINK OF CHESTNUTS, HA HA HA HA HA HA HA FOR EATING TOO MUCH! EVERY YEAR I'VE HAD A TIME TO POINT MY FINGER AND THINK, WHEN IS THE TIME TO HIT A CHESTNUT? BUT THERE ARE NO CHESTNUT TREES IN THE SOUTH, YOU KNOW. THE CAKE CAME FROM MR. YUKO OF BEAR VALLEY, WHO NAMED IT "TRUCKY WORLD CAKE," WHICH IS SAID TO BE BELGIUM'S TRADITIONAL DESSERT, BECAUSE IT USED TO BE MADE WITH WATER INSTEAD OF MILK TO MAKE KASHDA SAUCE. I HAD TO TAKE THAT NAME, BECAUSE IT WAS THE ORIGINAL, AND I DIDN'T CHANGE IT. THE CAKE PIECE IS A DAKOTZ CAKE MADE OF PROTEIN AND ALMOND POWDER, MIXED WITH KASHIDA CREAM AND CHESTNUT MUD, AND THE UPPER LAYER OF BLACK SUGARY CREAM, AND I DON'T UNDERSTAND WHY IT'S SO BAD. THIS RECIPE IS MADE FROM THE PREY PE 5459 OVEN。
Recipe Recommendations
- protein 65 grams
- low-gluten flour 13 grams
- almond powder 65 grams
- powdered sugar 40 grams
- sugar 25 grams
- rum 15 grams
- water 15 grams
- milk 125 grams
- egg yolk one
- butter 60 grams
- chestnut paste 60 grams
- light cream 100 grams
- brown sugar 15 grams
- dark sweet chocolate appropriate amount
- chocolate chip appropriate amount
- candied chestnuts appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Chestnut cake
1
I'll start with the Dakovas. Protein with sugar
2
Send it hard to pull out the little hook。
3
Sift almond powder and low powder, evenly mixed。
4
Cake paste, paste on the grill, shaving the square with a razor, sifting sugar on the cake
5
It's a 180-degree oven, mid-level, 15 minutes
6
Get out of the cold。
7
Make the carthada sauce first. Half the sugar in the egg yolk to melt and white
8
As shown
9
The yolk paste sifts low powder, evenly mixed
10
Milk with half a quantity of sugar, little fire boils
11
Scrambling milk is pouring into the yolk paste, while the yolk paste is mixed up to prevent a lump
12
The milk mixture of step 11 is sifted into the pot
13
It's hotter, and it's mixed with an egg-beater
14
Smuggle to thick, out of fire
15
It's karsida. It's a spare。
16
Butter soften early
17
Softened butter with 60 grams of Kathda milk. Send
18
It's gonna be rare at first. Don't worry. Keep going
19
打至As shown状态
20
Join 60 grams of chestnut mud. Keep going
21
When it's even, the trap is complete
22
The cake is split in half
23
Rum and water mixed early into cocktails, brushed in a cake. Move
24
It's full of cream on half the cake。
25
Cover another piece of cake, wrap it in a membrane, and freeze it in the fridge for the night。
26
Sugar chestnuts. I'm lazy. Skinned chestnuts are put in half the amount of sugar in chestnuts, water without chestnuts is added, the fire is slowly boiled until the chestnuts are ripe, a little rum is added, and the night is spent。
27
Make decorative chocolate. Chocolate insulation and melting
28
Put melted chocolate on the tarp
29
Scratched it with a sawn teeth, splattered it with chocolate, cooled it in the fridge
30
The next day. The black sugar block used to scrape as much as possible, and put 100 light cream in it
31
It's a black sugar cream, and it's backed up with a flat mouth. Better use Saint Anna's mouth。
32
Take out the cold, overnight chestnut cake, cut the surroundings and split them into four
33
Squeeze black sugar cream on the surface
34
Put the early chocolate strips on the surface, with the thin sugared chestnuts and the decorated
35
Chestnut cream and black cream. It's really hot
36
Like chestnut friends, don't miss it。Chestnut cake Make Tips
The formulations produce more than the required amount of cathedral sauce, with a ratio of 1:1 to 1 per cent of cathedral sauce, butter and chestnut mud。