Chestnut cream cake
By VicentaLakin
THE LAST CHESTNUT PIE, WHICH WAS FROZEN IN THE FRIDGE FOR SO LONG, HAS BEEN USED TO MAKE CHESTNUT ROLLS AND CHESTNUT TOAST. THIS CHESTNUT BUTTER CAKE IS ALSO HIGHLY RECOMMENDED TO YOU, BELIEVING THAT FRIENDS WHO LIKE CHESTNUTS WILL LOVE IT. CHESTNUTS SHOULD BE KEPT IN SMALL PACKAGINGS, SUCH AS 100 GRAMS OF A FOOD BAG TO BE FROZEN IN A FREEZER, SO AS TO AVOID THAWING AND BETTER KEEP CHESTNUTS FRESH. THIS CAKE IS FILLED WITH 100 G CHESTNUTS, AND IT'S SMELLED WITH CHESTNUTS, WITH FRESH CREAM AND CHESTNUT CREAM, AND IT'S A LITTLE BIT MORE DELICATE AND SMOOTH, AND AFTER LUNCH IN THE SUN, THE RED TEA WITH CHESTNUT CAKE IS SWEET AND ENJOYABLE。
Recipe Recommendations
- eggs of 3
- white granulated sugar 60g
- corn oil 55g
- milk 55g
- corn stuffing 100g
- low-gluten flour 60g
- light cream 100g
- stir-fried chopped chestnuts a little
- sweetening
- baking
- several hours
- ordinary
Steps for Chestnut cream cake
1
Preparation material。
2
separate yolk from protein, mix yolk with 10 g white sugar to melt sugar and microwhite。
3
Add chestnuts to the mix。
4
Add corn oil to the mix。
5
Low-banded flour is sifted in small quantities and many times (sift is easier to mix)。
6
When the protein is placed in a water-free and oil-free basin, the egg-cutting device is used to reach the blisters, adding fine sugar three times, to the pointy angle straight。
7
One third of the protein cream is added to the yolk paste, which is mixed by cutting。
8
Smash and then fall back into the protein cream。
9
Continue to mix it all by cutting。
10
When the moulds were down, the air bubble was shaken a few times on the board。
11
In the oven, which is preheated at 170 degrees, it is baked for about 40 minutes, and when it is cooled, it is released。
12
chestnut butter: chestnut mud 100 g plus 35 g light cream evenly mixed。
13
cream cream: 100 g light cream plus 10 g white sugar。
14
You'll have a good cream in your bouquet, and you'll cut your mouth。
15
First a chestnut butter, then a well-made cream, and then a little bit of tattered sugar for chestnut decoration。Chestnut cream cake Make Tips
1. The bowl for the egg whites must be clean and free of water or oil; a larger bowl makes it easier to fold.
2. When mixing the meringue with the egg yolk batter, fold from the bottom upwards; do not stir in circles to avoid deflating the egg whites.
3. Wait for the cake to cool completely before removing it from the mold; first, run a small knife lightly around the edge of the mold, then remove the cake slowly.