Chinese Food
Chestnut cake roll
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The neighbors sent a lot of chestnuts, so they began to make all kinds of chestnuts these days. I've wanted to make this chestnut cake for a long time. I'll pull the grass today.
Cooking ingredients
Cooking Steps
Step1:Peel ripe chestnut
Step2:Pour in the blender and add milk to make mud.
Step3:Put butter in the pot.
Step4:Pour in Chestnut Puree and stir fry
Step5:Stir fry. Shovel up and don't drip.
Step6:The albumen yolk is separated in a basin without water or oil.
Step7:Add corn oil and milk to the yolk. Sift in cocoa powder and low powder. Mix the Z words.
Step8:Protein with sugar. Whisk lemon juice until wet and dry. Preheat the oven 175 degrees.
Step9:Three times into the batter. Shovel mix evenly.
Step10:Bake at 175 degrees for 20 minutes. Then turn it upside down to cool it.
Step11:Cream and sugar in 80% of the hair. Add marmalade and beat well.
Step12:It's like this when it's stirred.
Step13:On the cake.
Step14:Roll up and refrigerate for 30 minutes.
Step15:The rest of them are put into the decoration bag. Take a small cut.
Step16:Huddle on the cake roll..
Step17:It's OK to embellish some chestnuts. This high calorie guy tastes great.
Cooking tips:If you don't want to add sugar to whipped cream, you can. Chestnuts are also very sweet. I only add 10 grams and think the sweetness is just right. There will be a lot left in this chestnut sauce. 150 grams of chestnuts is enough for a cake roll. The reason why chestnut sauce is so complicated is to prepare for tomorrow's chestnut cake. If you fry it dry, it's Chestnut stuffing. It's very troublesome to peel the chestnuts one time and make some more. In fact, milk and chestnuts can be used directly after being mashed. Just reduce the milk by 100 grams. I fried it to prepare for the next dessert. But the fried taste is more fragrant and not so easy to deteriorate. There are skills in making delicious dishes.
