Cooking Steps

1. 

   Step1:German style thin cake embryo - whisk the egg white and one part of 40 g sugar until it is poured into a glass and not sprinkled, then take it out for use.

2. 

   Step2:Whisk the yolk and another 40g of sugar until it is creamy and lined.

3. 

   Step3:Sift the flour with low gluten into the egg yolk and mix well.

4. 

   Step4:Pour the egg yolk batter into the beaten egg white, cut and mix well.

5. 

   Step5:Put a layer of oil paper on the baking tray. Pour in the cake embryo and wipe it with a scraper.

6. 

   Step6:Put the cake embryo into the middle layer of the oven which has been preheated to 210 ℃ and bake for about 6 minutes, and then put it out of the oven. Remove the cake embryo from the baking tray, cool it slightly, and then tear the oil paper for standby.

7. 

   Step7:Chestnut Cream - whisk whipped cream to a textured finish.

8. 

   Step8:Press and mix the chestnut mud until there is no granule. Pour the milk into Chestnut Puree in several times and mix well. Pour rum into Chestnut Puree and mix well.

9. 

   Step9:Pour the whipped cream into the Chestnut Puree in several times and cut and mix well. (when making chestnut cream, do not use eggbeater to beat chestnut mud and cream. Easy to separate

10. 

    Step10:Cream - whisk whipped cream, mascarpone and sugar powder to a textured solid state.

11. 

    Step11:Combination - turn the cake embryo upside down and gently scratch the surface.

12. 

    Step12:Spread 1 / 3 of chestnut cream on the cake embryo and spread evenly. (there is a gap of about 1cm on each side of the cake embryo when applying cream

13. 

    Step13:Divide the remaining chestnut cream in half and spread it on the whipped cream surface, then cut and spread evenly.

14. 

    Step14:Place the chestnut kernel on the chestnut cream after the cake embryo is rolled up one circle, and then continue to place the chestnut kernel after rolling up one circle.

15. 

    Step15:Place the cake embryo in the middle of the oiled paper after it is completely rolled up. Cover the cake roll with oiled paper, tighten it with a rolling pin, put it into the freezer for about 30 minutes, take it out and cut off both sides. (when tightening with a rolling pin, squeeze the oil paper outwards and the hand with a rolling pin inwards.

16. 

    Step16:Put the remaining chestnut cream into the decoration bag and decorate the surface of the cake roll.