2. Add milk salad oil and 10g sugar into the pot, boil and cool, then evenly add the sieved low-gluten flour, and add the egg yolk several times to stir into egg yolk paste.
3. Add corn starch and white vinegar to the protein after a small amount of foaming, and add sugar to the protein for three times to continue foaming.
4. Mix one third of the protein with the yolk paste, and then pour this mixture into the remaining two thirds of the protein to mix.
5. Pour the cake paste into an 8-inch hollow mold and vibrate the gas. 165℃ for 50 minutes, then take it out and let it cool.
6. Carefully demould the cake.
7. Cut the middle of the cake flat.
8. Add 25 grams of powdered sugar to 250 grams of whipped cream.
9. Add 125g chestnuts.
10, send hard chestnut paste, which can be used to decorate flowers.
1 1, a bag of original chestnuts.
12. Add chestnut cream to the first layer of the cake.
13. Cut the original chestnuts and open them in the middle of the cake.
14, add the cake blank above, smooth the surface with chestnut cream, bend it into a certain arc with a soft scraper and then smooth it.
15. Squeeze the chestnut paste with strong chestnut flavor made of 50g fresh cream and 200g chestnut paste on the surface.
16. The hollow position of the cake is full of fruits, with a circle of cut strawberries on the surface and mango and apple decorations in the middle.