Chinese Food
Chestnut cake is the flavor of autumn.
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In autumn, I can eat chestnuts I like freely, which is the reason why I look forward to autumn every year. Like fruit. Chestnuts are the best in season. Besides fried and steamed, they are also a good choice for dessert. Today, fat bear brings you a very suitable recipe for autumn, Mongolian Brown chestnut cake. Montblanc is a kind of French pastry. It is named after Bailang peak, a beautiful mountain in the European Alps. Its ingredients are mainly chestnut mud. Delicate taste. Exquisite workmanship with superior materials. It's not only beautiful but also delicious. South and North chestnuts have their own characteristics. They are rich in nutritive value. However, making some sweets with chestnut mud is easier to eat. It can not only retain the aroma and taste of chestnuts, but also let's enjoy the delicious taste brought by autumn and chestnuts.
Cooking ingredients
Cooking Steps
Step1:[making albumen cake] pour the egg white into the cooking machine. Add lemon juice.
Step2:Add sugar in three times. Beat the egg white until you can pull out a small hook when lifting the beater.
Step3:Put the beaten protein cream into the mounting and squeeze it into a circle with a diameter of about 7cm. Put it into the preheat, heat it up and down for 90 degrees and bake for 1 hour.
Step4:[making chestnut cream filling] remove the shell and skin of raw chestnut.
Step5:Put in the pot and cook until soft.
Step6:Leave some of the cooked chestnuts for use. Pour the rest into the wall breaking machine and beat into a fine mud.
Step7:Pour the mashed chestnuts into the pot and stir fry until thick.
Step8:Whisk in the softened butter until fluffy and white.
Step9:Add the stir fried chestnut puree and stir well.
Step10:Add cream.
Step11:Pour in rum and mix.
Step12:[make light cream filling] whisk the light cream with vanilla essence and sugar until the lines are clear.
Step13:Put a cooked chestnut on the baked egg white cake and cover it with fresh cream.
Step14:Spiral around the whipped cream and squeeze in the chestnut filling.
Step15:Use chestnuts for embellishment, and then evenly sprinkle with icing. A delicious Montblanc is ready.
Cooking tips:1. The protein cake can be replaced with Qifeng cake bottom, sponge cake bottom and tower bottom according to your own preference. 2. The whipped chestnut mud can be sifted once to make it more delicate. There are skills in making delicious dishes.
