Chestnut

By VicentaLakin

Chestnut
TODAY'S CRUMB CAKES, A LOT OF CHESTNUTS, A LOT OF FRAGRANCE, SOFT AND SWEET, AND A SENSE OF IMPROVISATION. ONE OF THE GOOD FOODS YOU CAN BAKE AND STEAM IN THE FALL

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Steps for Chestnut

  • 1
    food products (8 inches of molds) chestnuts 200g white sugar 50g low-weed flour 60g corn starch 20g eggs and 5 g butter 40 g
  • 2
    Chestnuts on the pot for 15 minutes。
  • 3
    Cut it with a knife and go to the skin. Get 200 grams of chestnuts and 150 grams of water to make a muddrum。
  • 4
    Chestnut, can eat straight to the baby. If 200 grams of Chestnuts and 200 grams of water were just right here, she'd put another 50 grams in the back。
  • 5
    Butter insulated water melts, melts with a little sugar in the formula, and causes it to melt。
  • 6
    The egg yolk is separated, the egg yolk is placed in a small bowl with no oil or water and the yolk is placed directly in butter. When the smudge is even, the smudges add the smudge. A small bowl of eggs: every single one of them is put in a bowl, the egg is dropped into a big bowl and the egg is separated from another egg, and in summer the egg is deplete and the yolk is easily broken, so that several eggs are avoided, one of the eggs is broken and the last one is useless。
  • 7
    It's kind of dry when it's modulated, because it's gonna have flour next。
  • 8
    50 grams of water, evenly mixed. If you're using 200 grams of chestnuts and 200 grams of mash, there's no need for extra water。
  • 9
    When the mix is even, the flour is added under sift。
  • 10
    Smash the smooth yellow paste and it's done。
  • 11
    A few drops of lemon juice were added to the egg clean, first a fish eyebrow, first a sugar, then a foam that was even and thin, second a sugar, last seen a concussion on the head, third a sugar, and finally a hard hair bubble. Each time, a few laps in the middle and a few laps in the edge of the egg basin have been repeated。
  • 12
    The oven is preheated, 150 degrees。
  • 13
    The razor evens the edges of the egg basin with a round of protein cream and yellow paste。
  • 14
    They're all in the protein cream。
  • 15
    The tangle is to enter from 2 o'clock and lift at 7 o'clock. It's okay to bring up pasta and not see protein cream。
  • 16
    put the cake from 15 cm to the mold。
  • 17
    Take the mold and fall two times, drop it in the oven, 150 degrees and 50 minutes. See if it's ripe in the middle of the cake, stick it in with a toothpick, and if it's not brought out, it's completely ripe。
  • 18
    take it out and fall down two times from 15 cm and hang it cold。
  • 19
    When it's completely cold, it's light. A little sticker: It's not full, because I got a little bit of it out of the oven and didn't film it。
  • 20
    In addition to roasting, it's evaporated and evaporated for 50 minutes。
  • 21
    Soft and sweet
  • 22
    Heavy chestnuts

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