Chestnut roll

By VicentaLakin

Chestnut roll
The chilled chestnuts of the fridge, they've been trying to make a chestnut cake, they've been working one afternoon, they're a patient project, they're waiting for hours, and they're ready for a smooth, dense chestnut cake roll

Recipe Recommendations

  • eggs 5 rats
  • low-gluten flour 90 grams
  • sugar 50 grams
  • oil 50 grams
  • milk 40 grams
  • chestnut appropriate amount
  • butter appropriate amount
  • white sugar 30 grams

Steps for Chestnut roll

  • 1
    Cake first, eggs open, yolk, protein split。
  • 2
    Egg butter with oil, milk scattered。
  • 3
    Low-banded paste, added to the egg fluid。
  • 4
    Combination for use。
  • 5
    The white sugar is added to the protein three times and the protein is given out。
  • 6
    The distributed proteins were also powdered three times by the paste。
  • 7
    Perfectly mixed cake paste。
  • 8
    Oilpaper on the grill, cakes pouring in, oven 160 degrees preheated and baked up and down for 20 minutes。
  • 9
    Bake the cake while making the cake pie. Cook the chestnut first。
  • 10
    Add a little milk to the mud。
  • 11
    Butter melts。
  • 12
    Add the spasm, sugar。
  • 13
    Little fire flips, try to get dry。
  • 14
    It'll be easier when the baked cake cools off the surface with a few blades。
  • 15
    I'm going to put on an extra layer of cold-skinned mash。
  • 16
    Roll it up, wrap it tight with baked cake, freeze it for two hours。
  • 17
    The chestnut cake roll will be ready。

    • Chestnut roll Make Tips

    1. Protein is distributed so that the containers are clean and free of oil and water. 2. Cake paste is mixed in such a way as not to circle, so that it does not stretch and affects the rise of the cake roasted。

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