By Lara who loves food 【Official Certified Master of Bean Fruit Food】
#栗子馅 80g
Milk 55g
Fine sugar 80g
Unsalted butter 50g
5 eggs
Low gluten flour 60g
Light cream 160g
3 drops of white vinegar
1: Separate 5 egg yolks
2. 5 proteins
3: Melt the butter in hot water and add milk to the egg yolk
4. Stir well
5: Sift in low powder and stir well
6, egg white drops of 3 drops of white vinegar, lemon juice can also be used, increase the stability of protein, out of the big bubble
7: Add 50g of sugar in 3 divided doses and beat
8. Until the big curved hook is played
9: Pour 1/3 of the egg white paste into the egg yolk paste and stir
10: Pour back the protein paste and stir
11: Spread the baking tray with silicone oil paper, pour the batter into a 28cm*28cm baking sheet and smooth it out
12: 150 degrees, bake for 15 minutes
13: Pad a piece of oil paper, turn it over to cool
14: Now make a sandwich and pour in 150g of light cream
15: Add 15g sugar and beat
16: Add 50g of chestnut filling and beat a few more times
17: Spread the chestnut filling on the cake slices, roll them up with the help of a rolling pin and refrigerate for 1 hour
18: Pour in 10g light cream
19: Stir in 25g chestnut puree and mix well into chestnut cream
20: Squeeze the chestnut cream with a 235-mounted flower mouth
21. Finished product
22. Finished product
23. Finished product
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