condiments
Three proteins
Egg yolk 2
60 grams of low-gluten flour
Chestnut stuffing 140g
condiments
fig
50 grams
condiment
salad oil
35 grams
salt
5 grams
lemon juice
5 drops
odd
2 tablespoons
Cream that can be thickened to make whipped cream
250 grams
berry sugar
90 grams
Chocolate (black)
20 grams
Method for making chestnut cream cake
Chestnut Qifeng materials: 3 egg whites (85g), 40g fine sugar, 5g salt, 5g lemon juice, 2g egg yolk (35g), 20g fine sugar, 60g chestnut stuffing, 2 tablespoons rum, 35g salad oil, 60g low-gluten flour and 50g figs soaked in rum).
Others: 250 grams of whipped cream, 30 grams of fine sugar, 80 grams of chestnut stuffing, 20 pieces of melted chocolate, and a proper amount of frosted biscuits.
1. Put figs in a container, pour rum and soak overnight. Add sugar to the egg yolk and stir well. Add chestnut paste, salad oil and rum and mix well.
2. Sieve in the low-gluten flour that has been sieved twice in advance.
3. Stir well, add a little salt and lemon juice to the egg white until rough, add sugar for three times and stir until neutral, and mix 1/3 protein cream and yolk paste evenly.
4. Pour in the remaining egg white cream and stir well. Dice the fig and pour in a little.
5. Pour into the mold for 7 minutes, preheat in the oven at 160℃ and bake at 150℃ for about 40 minutes. Take out the inverted buckle, cool and demould.
6. Beat the whipped cream and sugar evenly and spread it evenly on the cake. 150g approx. 1 6 inch whipped cream.
7. Mix the remaining 100g whipped cream with chestnut paste.
8. Stir slowly and evenly, put it into the decorative ribbon of Montblanc flower mouth, squeeze it on the surface of the cake, and finally squeeze the stick and decorate it with powdered sugar cookies.
Master of baking, such as how to make chestnut cream for birthday cake, please ask for advice! ?
Baking, also known as baking, refers to the process of dehydration, drying and hardening of materials through dry heat under the ignition point of materials. Baking is an indispensable step in the production of bread and cake. After baking, starch undergoes a series of chemical changes such as gelatinization and protein denaturation, which makes bread and cake mature. It can also change the taste of food.
How to make cream chestnut powder?
Main ingredient chestnut 150g auxiliary oil, right amount of milk, right amount of butter and a little sugar.
step
Method steps of emulsified chestnut powder 1 1. Prepare chestnuts.
The method of creaming chestnut powder step 22. Peel chestnuts.
The method of creaming chestnut powder step 33. Chop it into coarse particles with a knife.
The method of cream chestnut powder step 44. Prepare butter. Method step 55 of emulsifying chestnut powder. Prepare half a bowl of milk.
The method of creaming chestnut powder step 66. Heat the oil pan, put a small piece of butter and melt it with butter.
The method of cream chestnut powder step 77. Add chestnut powder and stir fry.
The method of cream chestnut powder step 88. With milk.
The method of cream chestnut powder step 99. Continue to stir fry until the milk is slowly absorbed.
Method steps of creaming chestnut powder 10 10. Add half a spoonful of sugar.
The method steps of creaming chestnut powder are1111. Stir well and serve.
skill
When cutting chestnuts with a knife, don't cut too much, it tastes delicious, and only coarse particles can be used.
In the process of frying, there is always a small fire to let the milk slowly penetrate into the chestnuts.
How to cook chestnut cream cake, home of chestnut cream cake?
material
60 grams of low-gluten flour
200 grams of chestnut stuffing
condiments
Three eggs.
Chestnut kernel (cooked)10g
condiment
55 grams of corn oil
55g milk
Cream135g
70 grams of sugar
Method for making chestnut cream cake
Cake materials: 3 eggs, 60g sugar, 55g corn oil, 55g milk, millet stuffing 100g, and 60g low-gluten flour.
Decorative materials: chestnut stuffing 100g, whipped cream 135g, white sugar 10g, sugar-fried chestnuts 10g.
Chestnut cream cake (5 pieces)
1. Prepare the materials, separate the egg yolk from the egg white, add 10g white sugar to the egg yolk, and stir until the sugar is slightly white.
2. Add chestnut stuffing and stir well.
3. Add corn oil and stir well.
4. Sift in a small amount of low-gluten flour for many times (it is easier to mix well after sieving for several times)
5. Put the egg whites in a large basin without water and oil, beat them with electric egg beater until coarse, add fine sugar three times, and beat until the small sharp corners stand upright.
6. Add 1/3 protein cream into the egg yolk batter and stir evenly by cutting and mixing.
7. Stir well and pour back into the meringue.
8. Continue to mix all substances by cutting and mixing.
9. After pouring into the mold, gently shake the mold a few times on the chopping board to shake out the big bubbles.
10. Bake in a preheated oven 170℃ for about 40 minutes, turn it over and cool it, and then uncover the film.
1 1. Making chestnut cream: Mix 100g chestnut puree and 35g light cream evenly.
12. Whip whipped cream: Whip whipped cream100g and10g sugar.
13. Put the prepared cream into a paper bag and cut a small mouth.
14. Squeeze a layer of chestnut cream first, then squeeze a layer of fresh cream, and sprinkle some broken sugar to fry chestnuts for decoration.
Chestnut cream is chestnut cream delicious? ?
Ingredients: one pound of yellow or green peas, 1 1/3 cups of sugar, 1 teaspoon of baking soda.
1。 Wash the yellow peas, add 5 cups of water and 1 teaspoon baking soda, soak for 6 hours, pour out the water, and then rinse with clean water.
2。 Put yellow peas in a pot, add 6 cups of water, cook until rotten, and then sieve.
3。 Add 3 cups of sugar11/to the screened pea sauce, stir well, and then cook over medium heat until it becomes paste.
4。 Stick a layer of plastic wrap on the bottom of the baking tray, pour in pea paste, shake it a few times to make it flat, and then cover the surface with a layer of plastic wrap.
5。 Refrigerate the baking tray for 6 hours, then take it out, uncover the film and cut it into small pieces.
Some people's failure is probably due to their lack of patience in heating pea sauce. The mud is too sticky to set.
How to make cream chestnut sauce?
material
300 grams of chestnut kernels
Sugar100g
500 ml of clear water
Salt and butter 30 grams
Cream 40g
Method for making cream chestnut sauce
1. Get all the materials ready. It will be much more convenient to use chestnuts directly, and the endothelium is very easy to go.
2. If you buy chestnuts with shells, wash the chestnuts, put three teaspoons of salt and appropriate amount of boiling water in the bowl, put the chestnuts in, cover the pot and take them out ten minutes later. After draining the water, cross the chestnuts with a knife;
3. If the chestnuts with skin have not been peeled off, you can put them in the pot, add two spoonfuls of salt and appropriate amount of water, cover them with high fire and cook for five minutes, and the endothelium can be peeled off soon;
4. Put the peeled chestnut kernel and the weighed water into the pot, bring it to a boil with high fire, turn to low heat, and cook until the chestnut kernel is soft and rotten, and turn off the fire;
5. Cool the chestnuts cooked in the fourth step and pour them into a cooking machine to make chestnut paste;
6. Pour the chestnut puree into the pot, add the whipped cream and salt butter, and simmer slowly;
7. Keep the fire low until the chestnut paste thickens. When you feel obvious resistance when stirring with a scraper, you can turn off the fire and put it in a sterilized jam bottle while it is hot.
Decorate jam with your favorite package, put it in a gift box and date it, then you can give it to your friends. A warm and loving gift will be prepared.
Send a friend, send a friend.