Triple [chestnut cake roll] recipe-Chinese Food-best chinese food recipes-cooking food

Triple [chestnut cake roll]

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Cooking ingredients

chestnuts (1.5 Jin + 50g butter:30G

Cooking Steps

Step1:Make chestnut paste - peel off the shell of the chestnut and cook it with water. Peel off the outer layer of the coat and get 1.5 Jin of chestnut kerne

Step2:Stew chestnuts in a slow cooker until they can be mashed with chopsticks (or in a pressure cooker). Add 50g butter and mix well. I stewed them in a slow cooker for several hours. The water is very little. So I don't need to fry them. If I use a pressure cooker, I'd better filter the water and add butter to improve the fragrance. So I don't need to add too much. Chestnuts are sweet and need no sugar

Step3:Chestnut mud is sifted for use (this step takes a lot of time ~ I sifted it for several hours) so many chestnut paste can be made at one time to make many things

Step4:Make a cake - separate the yolk from the egg whit

Step5:Add 30g olive oil to the yolk and mix wel

Step6:Add 30g of chestnut paste and stir it (I didn't stir it very carefully ~ there are some visible chestnut paste in the finished product

Step7:Add in milk and stir wel

Step8:Sift in low powder, cut and mix evenly, and then reserv

Step9:Add 70g sugar to the egg white for 23 times until soft hook appears (as shown in the picture

Step10:Mix the egg white cream with the yolk paste twice (preheat the oven before mixing the double paste

Step11:Pour into a greased baking tra

Step12:Put it into the middle layer of the preheated 175 ℃ oven, bake for 10 minutes on the upper and lower fire, and then bake for 10 minutes at 150 ℃ (the temperature of the new oven is slightly higher, so lower the temperature in the second half ~ please operate according to the actual situation of your own oven

Step13:Remove the buckles. Add chestnuts and syrup and condensed milk to seasoning. Add milk to adjust the thinness. Smear on the surface (no specific dosage is recorded. It is about condensed milk and syrup 1-1~ added to chestnut and medium until the sweetness is right, then a small amount of milk is added to make it soft and soft)

Step14:Keep rolling and cool, then take it out. Cut off the head and tail, then decorate the surface

Step15:Squeeze the chestnut paste on the surface to adjust the consistency. Put the whole chestnut ~ parsley ornament (I only have coriander = =

Cooking tips:This roll is not only a sandwich and surface decoration with chestnuts, but also a cake body. As a heavy chestnut lover, it's just a chestnut cake with sandwich or surface decoration that obviously can't meet the needs of making a chestnut pound cake as before. There's no recipe for adding chestnut directly. So it's still my own recipe and recipe. I often do it. Some recipes will be tested and adjusted repeatedly No, it's just a once-in-a-lifetime formula, so it's just for throwing bricks and attracting jade. If there's a chance, I'd like to try to increase the proportion of chestnut paste. This time, the surface decoration is also unsatisfactory. At first, the chestnut paste was not diluted enough. There are always several holes in the flower mouth blocked. The result is not smooth enough. Later, it's OK to add milk a little bit The lines of noodles are better than those in the front. Let's accumulate experience. We can't expect to be satisfied with every first attempt. We have skills in making delicious dishes