In autumn, what is the most delicious food to eat?
Take a chestnut, sugar roasted chestnut, cheese chestnut tart, caramel chestnut pound cake...
In the evening breeze, somewhere in the street, the air is mixed with the sweet chestnut aroma, stop and buy a bag of freshly baked sugar fried chestnuts, sweet and soft, incomparably satisfied.
Whenever I eat chestnuts, I always think of the old grandfather who pushed a pile of fragrant chestnuts at the school gate. No matter how many people come and go, no matter how late, there is a kind figure of a grandfather at the familiar street entrance, who skillfully shovels the chestnuts that have just come out of the pot, puts them in a paper bag, gently hands them to everyone who needs warmth, and then raises the corners of his mouth and smiles contentedly like a child. It's chestnut season again, and I want to make some chestnut food, miss that chestnut feeling, and miss everyone who has eaten chestnuts with you.
July dates, August melons, September chestnuts laugh haha, autumn is a good season to eat chestnuts. Chestnut, known as the "king of dried fruits". Chestnuts have a sweet and fragrant taste, and are a high-grade fruit that nourishes the stomach and spleen and prolongs life. Whether it is Western-style sweet baking or Chinese-style roasted vegetables, you can see the figure of chestnuts.
Chestnuts are the darling of the season in autumn, and it is time to make Montblanc chestnut cakes. Montblanc is a very classic French chestnut cake, made from a combination of powdery chestnut puree and creamy cream, squeezed on the cake layer by layer in a linear manner. Made from natural chestnuts into sweet and soft chestnut puree, it is the soul of the whole Montblanc chestnut cake. Montblanc looks like the shape of a mountain, and with a thin layer of powdered sugar and chestnut embellishment, the cake shape is very layered. Eating a bite of Montblanc, the chestnut aroma is rich, the taste is soft and sticky, and the aftertaste is mellow, which is definitely a blessing for chestnut lovers.
Chestnut fragrance season, @Eva Xiaojia Teacher used THE NEW CO-750 oven of COUSS to make Montblanc chestnut cake, mellow and sweet, soft and delicate, every bite is a surprise! Especially for those who love chestnuts, don't miss it!
by @Eva Xiao jia
● Chestnut filling ●
Chestnut kernels 1000g, milk 200g±, fine sugar 200g (depending on sweetness adjustment), unsalted butter 60g
● Chestnut cupcake ●
Unsalted butter 300g, fine sugar 220g, 3 eggs (about 160g shelled), low gluten flour 310g, almond flour 30g, yogurt 220g, chestnut kernels 100g, dried cranberries 60g
● Chestnut cream ●
Chestnut filling 300g, light cream 130g +20g, fine sugar 12g (depending on sweetness), rum 5g
● Excipients ●
48 whole chestnut kernels, moisture-proof powdered sugar
● Tools ●
CO-750 smart oven
● Baking ●
Heat up and down at 170 degrees, 30 minutes.
● Production steps ●
1. Make chestnut filling: Fresh chestnuts are cooked thoroughly and then remove the pulp (48 complete and about 100g should be reserved for the cake body).
2: Add milk, parsaccharide and butter to the chestnut kernels, add to the blender to form a delicate chestnut filling and set aside.
3. Make chestnut cupcakes: Whisk the softened butter to a lighter color, add the fine sugar in parts and continue to stir until fluffy.
4: Add the beaten eggs in batches, stir well until fluffy and grainy, add the sieved low-gluten flour to sift, add the almond flour, cut and mix well with a spatula.
5. Add slightly warm yogurt, mix well, adjust the batter to be in a delicate state (this step is very important, the cake will be more delicate and soft).
6: Finally, add the dried cranberries soaked in rum and the slightly chopped chestnut kernels, mix well, and the batter is ready.
7. Put the batter into a framed bag, squeeze into 24 medium paper cups, about 7 minutes full, and shake the baking pan slightly so that the batter fills the paper cup.
8, COUSS CO-750 intelligent oven, preheat it 170 degrees in advance, put the cake into the middle layer, bake for about 30 minutes until the color is golden.
9, after baking, the cake is baked and placed on the net rack to cool down, the color is very beautiful!
10. Make chestnut cream: add about 20g of light cream to the chestnut filling, stir continuously while adding to make the chestnut puree smooth and set aside.
11. Add rum and fine sugar (optional) to the remaining light cream and whisk until smooth with clear lines.
12. Add the chestnut puree to the whipped cream cream and mix well to form a chestnut cream filling. Fit in a mounted bag with a Montblanc nozzle (or small round nozzle) that can squeeze strips.
13. Put a chestnut kernel in the middle of the cooled chestnut cake, and then squeeze it with chestnut cream, cover the cake completely, and put a complete chestnut on the top.
TIPS Tips
1, chestnut filling can be made according to the need to reduce the amount of production, more chestnut filling can be divided into small packets as needed, put into cryopreservation, can also be used directly to make bread, etc., in addition, because the sweetness of chestnuts is different, when making chestnut filling, sugar can be adjusted according to the actual situation.
2. If you like to have a granular taste, you can crush the chestnut kernels while hot and sieved, and then add butter and mix them together.
3. It is important to mix the batter with yogurt for chestnut cupcakes (you can also use light cream), and the cake will be more delicate and soft.
4, chestnut cream do not make too thin, otherwise the shape of the extrusion is not easy to maintain Oh!
5, the whole chestnut can be boiled in sugar water is more beautiful (fine sugar 60g: water 20g)
6. The temperature and time of baking are for reference only, please adjust according to the temperature performance of each oven.
COUSS new CO-750 oven, 50L baking capacity, not only to meet the needs of large families, friends small gathering without pressure. The 5-stage card slot can be adjusted, the distribution control is reasonable, and the desire for all kinds of baked food can be done at once.
Search for past recipes, pay attention to the official WeChat public account of COUSS Kashi (couss1918) and the official Weibo, regularly distribute baked recipes, and there will be welfare activities from time to time. More products can be found on the official website of Kashi (http://www.couss.cn/).