Chinese Food
Chestnut in the heart
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When osmanthus is fragrant, chestnuts are just for eating. The mold is used to fix the bottom of wunuo 6-inch love.
Cooking ingredients
Cooking Steps
Step1:Prepare materials. Crush 50g chestnuts. 50g whole. It's better to cook chestnuts. Soft.
Step2:Butter softens at room temperature. Beat smoothl
Step3:Add sugar powde
Step4:Mix wel
Step5:Beat it a few more times with the eggbeate
Step6:Gradually add the egg liquid. The egg needs to be a normal temperature egg.
Step7:Whisk the egg beater at high speed until it's feathery. If the room temperature is low, it's difficult for butter and eggs to blend. You can sit at the bottom of the beater and stir it in 40 ℃ warm water for a while.
Step8:Mix baking powder and low gluten powder and sieve them into the basi
Step9:Cross and mix until there is no dry powde
Step10:At 9 o'clock on the left hand, stabilize the mixing basin. At 2 o'clock on the right hand, excavate a large piece of cake paste from 8 o'clock on the right hand. Drop it in the center of the mixing basin and shake off the cake paste. Turn the mixing basin clockwise on the left hand, continue to excavate the cake paste and drop it in the center. So many times. This step is more important. Pay attention to technique.
Step11:In the process, we can see that the cake paste is very rough from the beginning. It becomes smooth gradually. It's OK to fall about 80 times.
Step12:Add the crushed chestnuts. Mix them several times.
Step13:Put in the mold. Put the complete chestnuts in the center. Cover the top with the cake batter. Shake twice to remove the bubbles at the bottom. Use a scraper to make the center part of the cake paste concave. The edge should be higher.
Step14:Heat up and down at 170 degrees. Preheat the middle and lower layers of the oven for 5 minutes in advance. Put in the pound cake. Bake for 28 minute
Step15:Put water and sugar in the pot. Boil over medium high heat until bubbles appear. Add osmanthus.
Step16:Turn down the heat and boil for 5 minutes. Turn off the heat and hold it for later use.
Step17:Bake to 28 minutes. Take out the pound cake. In the center with a blade to draw out the shape of love.
Step18:Continue to bake in the oven for another 510 minutes, and then it will be out of the oven. Shake twice with hot air. Pour it on the air drying net. Turn over and brush the syrup (when brushing the syrup, put the baking tray at the bottom to catch the dripping syrup. After cooling, wrap it with plastic film and refrigerate.
Step19:When you need to eat, take out the cake and warm it up. Cut it into pieces.
Step20:You can see the whole chestnut inside by cutting it. Chestnut in the heart of the cake on the completion of the pound.
Cooking tips:1. The eggs need to use normal temperature eggs. 2. The butter state should be adjusted according to the room temperature. The room temperature is too high. The butter can be taken out from the refrigerator for a long time. The room temperature is too low. The bottom of the butter should be softened by the temperature separated water. 3. The sugar powder needs to be cut and mixed several times before being stirred to prevent the sugar powder from splashing. 4. After the butter and sugar are added into the egg liquid, they need to be whisked to feather shape at high speed. 5. After adding low gluten powder and baking powder, they need to be cut and mixed for several times, then turned and mixed for 80 times. Pay attention to dig up the batter and throw it into the basin until the batter is smooth. 6. Preheat the oven before baking. When baking, pay attention that there is no crack in the middle of the cake. Take out and scratch the crack in the 28th minute or so. It's ok if you don't scratch the crack. Just can't guarantee the position of the crack. It may not look good. 7. You can also use the pound cake long mold. Formula - butter 100g, sugar 100g, egg liquid 75g, low gluten powder 100g, chestnut 60g. There are skills in making delicious dishes.
