Chinese Food
Cherry blossom and strawberry
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Yesterday was the autumn equinox. The atmosphere of autumn is more and more strong. Autumn is the season of chestnut fragrance. When autumn comes, there is such a small dessert that has to be put on the agenda - the Montblanc cake. Montblanc is named after Bailang mountain & quot; which is a beautiful mountain in European Alps. The appearance of Montblanc is to follow the shape of Bailang peak. Its decoration methods are various. But generally, chestnut mud is squeezed on the cake in line shape as decoration. But the mungblue made of chestnuts needs to be cooked. Then it uses a mesh screen to make a fine chestnut paste. It also needs to fry the excess water. The process is very complicated. So today, the fat bear is directly dressed with white bean paste to make it into a girl pink that you love. Is it becoming more simple and Kwai? Does it look cute?
Cooking ingredients
Cooking Steps
Step1:Make dukewaz. 55g egg white and add 2-3 drops of lemon juice. It can not only remove the fishy smell of egg, but also improve the stability of protein cream.
Step2:Turn on the electric eggbeater to whisk the eggs at high speed. Add 20g of sugar into the egg white in three times.
Step3:Whisk until hard foaming, i.e. lift the beater. The protein cream on it shows a small sharp hook.
Step4:Sift 23g sugar powder, 35g almond powder and 14g low gluten flour into the cream. Almond powder is easy to agglomerate. It's difficult to stir evenly if it's not sifted. Screen selection 40 mesh or so can be. Screen fine. Screen will be more difficult.
Step5:Use the scraper to mix evenly. Put it into the mounting bag for standby.
Step6:Squeeze the baking tray with oilpaper into a circle of 8 cm in diameter. If there is a small sharp hook on the surface, you can dip your finger in water and press the hook flat. Otherwise, it will burn off easily when baking.
Step7:Sift the sugar powder 23 times on the surface. In this way, the crisp shell will be formed during the baking process.
Step8:Put it into the middle layer of the pre heated oven. Heat up and down 180 ℃. Bake for 12 minutes. After baking, remove and cool.
Step9:It is normal to have a little cracking during baking. Take out the baked dukewaz and cool it.
Step10:Make strawberry cream. Add 5g strawberry powder and 20g sugar to 200g light cream.
Step11:Use the electric beater to beat the egg slightly and evenly. Because of the strong water absorption of strawberry powder, it's easy to kill with strawberry powder. If it is sent directly, strawberry powder is easy to be lumped and cannot be evenly distributed.
Step12:Turn on the electric egg beater and beat it at a medium speed until it reaches 9 for distribution, which means clear and non flowing lines appear. Put the whipped cream into the decoration bag for use.
Step13:Make mengbulang bean paste cream. Cut 20g butter into small pieces. Soften it at room temperature until it can be poked gently with your fingers.
Step14:Turn on the electric egg beater to whisk the softened butter at high speed until the volume becomes fluffy and the color becomes lighter.
Step15:Add 200g white bean paste and stir well.
Step16:Add a proper amount of pink edible pigment in several times and stir evenly until you get your favorite color.
Step17:Finally, let's assemble and decorate. Take a strawberry and put it directly above a piece of dakwaz. Squeeze the strawberry cream into a spiral shape.
Step18:Again. Use large-size clot
Step19:
Step20:
Cooking tips:1. Because everyone's oven is different. The temperature and time are only for reference. 2、 According to their own preferences can be better Montblanc color. For example, with tea powder to make green, with purple potato powder to make purple and so on. There are skills in making delicious dishes.
