Chocolate sauce with chestnut cake

1

(b) A part of the sponge cake is produced first: the goldfish paste is made of wheat powder, eggs, sugar, cool water (which can be replaced by milk), salad oil (which can be replaced by peanut oil) and preparation for cooking chestnut shapes

2

The way I split the sponge cake, so I split it up, and the eggs into the oil-free bowl

3

Pumping the egg out of a thick bubble at the middle speed of an electric omelet and adding the fine sugar to the omelet three times, when it's out of a thick bubble, when it's out of a thin white foam, when it's clearly tattooed; when a little resistance is felt and the omelet has become a white, fine, radiant protein paste, lifting the omelet, having a small straight angle on the head of the egg, pouring the yolk into the egg

4

(a) One minute low-speed electric omelet

5

Sifted 60 grams of dragonfish pastries into egg paste with wheat powder

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(b) Mixed evenly by up and down, about 20 down

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(b) The combination of cold water and oil with hand-pumpers is evenly oil-free

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Pumping it down the wall into an egg paste pan, mixing it evenly by mixing it into a sponge cake; a preheated oven with 150 degrees of fire

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Pumping cakes with spoons into the cook's chestnut mold, full of eight cents, with two extra tons of cake to be roasted in a cup

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(b) Send the moulds to the preheated mid-level of the oven, at 150 degrees for 38 minutes, and adjust the temperature and timing to the home oven

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The baked cake comes out of the back of the oven and shakes twice, then disembowels, and the hanger is cool and can be saved in a bag; at this point, the first part of the cake is finished. It can be eaten directly, and can be followed by a shower decoration to make the cake more chestnut

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The shower material is ready to be measured in the above-mentioned material table, and the coconuts are replaced without the cream, and the effect of the showers is good, if you want the tunnel or on the material table; the glitting slices, the cold water bubbles are soft

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(b) Cold water, fine sugar, glucose slurry into a non-compulsive milk pan, with an electric pottery or an electromagnetic furnace lit with a little fire and boiling

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(b) To release the pot from the fire, to pour cocoa powder into the pot, to mix it with high-temperature razors without dry powder particles, and to heat it again so that the cocoa syrup bubbles can escape the fire

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(b) A few minutes of drying up, pouring down light cream into it, mixing it evenly, squeezing the soft glitting tablets into the cocoa paste and melting them with residual temperature

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(b) To sift cocoa, remove internal bubbles, make it more nuanced, masked, and freeze the refrigerator for about 30 minutes; this is for chocolate sauce, which can be prepared before the cake is made, so that it can be decorated directly

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Refrigerated sauce, if too thick and inflexible, can be heated from water to allow it to move back

18

Put the chestnut cake on the grill, and put it on the grill, with a shampoo on it, so that it can be used otherwise; at the bottom of the chestnut, I put the roasted almond slices and oatmeal slices on it with a little spoon; and send the scavenging cake to the freezer for 30 minutes。

It's just a sponge-cake thing, it's a different way of feeling because of a special model, which is like changing a hair or a new dress. But the cake must be made with low-strength flour, which is fine with wheat flour, which is officially designated by the China International Home House Cooking Masters in 2018, and which is soft and soft when the cake breaks up, which, in addition to my work, is delicately organized; 2. The ovens are warm, so the timing and temperature of the roasting is subject to the actual situation of the home oven; 3. The preparation and formulation of the face is done in the absence of proficiency or in accordance with the above-mentioned materials, pending replacement after the material is skilled; and the face of the face, even if it is not hard to store, is eaten with a spoon and is not taken directly by hand。