When I was a child, my favorite thing was the soft sugar fried chestnuts. Watching the round chestnuts jump in the hot iron sand, gently peeled, a ball of golden chestnut flesh appeared, and people could not help but sigh: the most delicious taste in the world is chestnut!
The food of autumn and winter will always be given a warm meaning, and the encounter between chestnuts and cakes seems to be opportune in this autumn and winter. It is like mixing all the cold into the food, on the one hand is sweet, on the other side is chestnut fragrance, warm and solid.
< h1 class="pgc-h-arrow-right" > ingredients</h1>
Chestnut cream:
Commercial chestnut puree 300g / Powdered sugar (optional) 45g /
Butter 30g / rum 15g
Black Tea Chiffon Cake (6 inches):
Black Tea Bag 2 / Egg 3 / Milk 60g /
Caster sugar 30g / corn oil 25g /
Low gluten flour 35g / cornstarch 6g / lemon juice a few drops
Cream filling:
Light cream 300g / caster sugar 30g
steps
▲1, make the cake body: take a small pot and add 60g milk and 2 bags of black tea leaves to boil, then take 40g of black tea milk with slag.
▲2: Add black tea milk and corn oil to the cooking bowl and stir well with egg pumping.
▲3: Sift in the low gluten flour and continue to stir well with egg pumping.
▲4: Add three egg yolks and stir with egg pumping to form a uniform and delicate batter.
▲5. While passing, preheat the oven to 140 degrees.
▲6: Add three egg whites to the cooking bowl and a few drops of lemon juice to remove the fish.
▲7, beat with an electric whisk until the fish eye foam state, add 1/3 of the caster sugar to continue to beat.
▲8: When beating until small bubbles, add the second 1/3 of the caster sugar to continue to beat.
▲9, beat until delicate and clear lines, add the third 1/3 fine sugar to continue to beat until dry foam lift the whisk has a small sharp corner and then add corn starch to whisk.
▲10, 1/3 protein is added to the black tea paste and mixed well.
▲11: Pour back into the egg white and continue to stir well.
▲12, pour in the 6-inch chiffon mold and shake it gently, put it in the oven at 140 degrees and bake for about 55 minutes, take out the light vibration and let it cool.
▲13, make chestnut cream: the chestnut puree with a scraper to mix evenly sieved, add powdered sugar and room temperature softened butter, rum pressed and mixed evenly and set aside.
▲14: Light cream and sugar to 80% of hairs and set aside.
▲15: Cut the dried cake into 3 slices evenly.
▲16: Place on the turntable to spread the noodles: a layer of cake, a layer of sugar water, a layer of cream repeat 3 times.
▲17, the surface of the cake is smeared into a concave state in terms of chestnut mud closure.
▲18: Squeeze the chestnut cream on the surface of the cake.
▲19: Decorate the cake with cream and chestnuts.
▲20, winter limited food - chestnut cake is ready.
▲ 21, first cut a piece for you, you eat first~