Montblanc roll
By VicentaLakin
Recipe Recommendations
- egg yolk 80g
- white sugar 16g
- unsalted butter 32g
- low-gluten flour 40g
- whipped cream 160g
- fine sugar 16g
- chestnut paste 40g
- Chestnut paste for decoration appropriate amount
- candied chestnuts appropriate amount
- powdered sugar appropriate amount
- protein 128g
- milk fragrance
- baking
- several hours
- ordinary
Steps for Montblanc roll
1
80g egg yolk plus 16g white sugar, torn to viscous, milk white to volume swelling。
2
when the yolk is finished, the protein is removed from the freezer, first with an electric puncher, then the whole bubble is lifted, then 56 g white sugar is added once, the protein is smooth, white and the texture is watery; when the protein is caught, the texture that falls from the poacher remains the same, rather than condensed on the poacher
3
The yolk paste is added to the protein, and the pairs are synchronized with a hand-beater, and then the pelvis is prepared in the middle of the basin with a razor
4
sift in 40g of low-banded flour, evenly mixed with rubber razors
5
It then melts liquid butter onto a razor, which is quickly evenly mixed。
6
Right after it's evenly down in a baker with baked paper, just a little flattening, in the lower of the pre-heated oven, 180-190°C, 12-15 minutes of bakery, to the surface of a beautiful, baked, sand-free, flexible
7
Get out of the oven and get out of the oven with the baking paper and put it on the net and then tore it off
8
160 g of cream poured into the cooling room and 16 g of fine sugar added to it; 8 distributions with electric mixer into fresh cream, into chestnut mud, into fresh cream in solid form, can be stored in a freezer before laminated
9
under the cake piece, a sheet of oil paper is placed inside the cake piece, the starting cream is thick, the end cream is thin, and the last about 3 cm is not butter。
10
Roll-out cake with an internal roller, roll-up cakes with a stick-aided cane, bag of oil paper, freezer for 30 minutes
11
When you're done with the cake rolls
12
Pumping chestnut butter into a squeaky bag filled with Montblanc's mouth and squeezed on a cake roll. Decorate sugar-stained chestnuts. Just put sugar powder on it。