The sweet enjoyment of chestnut season -- chestnut cream cake(li zi ji de tian mi xiang shou li zi nai you dan gao )

The sweet enjoyment of chestnut season -- chestnut cream cake

Introduction:

"It's the same chestnut stuffing that I made last time. I've frozen it in the refrigerator for so long. I've used it to make chestnut rolls and chestnut toast. This chestnut cream cake should also be solemnly recommended to you. I believe friends who like chestnut will love it. When chestnut stuffing is well preserved, it's best to use small packaging, such as 100 grams of a food bag to wrap it separately, and freeze it in the refrigerator to take it as you eat, so as to avoid repeated thawing and better keep the freshness of chestnut stuffing. This cake is filled with 100g chestnuts. The taste of the cake is full of the fragrance of chestnuts. It's more delicate and smooth with the fresh cream and chestnut cream. In the afternoon sun, black tea with chestnut cake is very sweet and enjoyable. "

Production steps:

Step 1: prepare materials.

Step 2: separate the egg yolk from the protein, stir the egg yolk with 10g white granulated sugar until the granulated sugar dissolves and turns white slightly.

Step 3: add chestnut stuffing and stir well.

Step 4: add corn oil and mix well.

Step 5: sift in a small amount of low gluten flour several times (sifting in several times is easier to mix well).

Step 6: put the protein in a large basin without water and oil, beat it with an electric egg beater until it is thick, add the sugar in three times, and beat until the small sharp corner is upright.

Step 7: scoop 1 / 3 protein cream into the egg yolk batter, and mix well by cutting and mixing.

Step 8: mix well and pour back into the cream.

Step 9: continue to mix well by cutting and mixing.

Step 10: after pouring into the mold, gently shake the mold on the chopping board to shake out the big bubbles.

Step 11: bake in a preheated oven at 170 ℃ for about 40 minutes, then remove the film after cooling.

Step 12: make Chestnut Cream: mix 100g Chestnut Puree with 35g cream.

Step 13: whipping cream: 100g cream and 10g sugar.

Step 14: put the cream into the decoration bag and cut a small hole.

Step 15: first squeeze a layer of chestnut cream, then squeeze a layer of whipped cream, sprinkle a little chopped sugar and stir fry chestnuts for decoration.

Materials required:

Eggs: 3

White granulated sugar: 60g

Corn oil: 55g

Milk: 55g

Corn filling: 100g

Low gluten flour: 60g

Light cream: 100g

Stir fried chopped chestnuts: a little

Precautions: 1. The basin containing protein should be clean and free of water and oil. It is better to mix it with a bigger one. 2. Protein cream and egg yolk paste should be stirred from the bottom to the top, do not circle, so as to avoid protein defoaming. 3. To remove the film, wait until the cake is completely cooled. First, use a knife to scratch along the edge of the mold for a week, and then take it out slowly.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Li Zi Ji De Tian Mi Xiang Shou Li Zi Nai You Dan Gao