National Tide Food Illustrated | With autumn with a face of chestnut cake tutorial, take a chestnut

what? October chestnuts are in season,

You want to learn chestnut cake!

Okay, arrangement!

Today Xiaoyou will teach you how to make chestnut cake,

Enjoy the wonderful gifts of nature in autumn!

(It is said that it is easy to make dark dishes...) Shhh)

1. Prepare materials

Cake embryo raw material

Low gluten flour 100g

5 eggs (about 65g in size)

Pure milk 60g

35g caster sugar (stir with egg yolks)

Caster sugar 40g (whisked with egg whites)

Corn oil 40g

Salt 1g

Chestnut cream filling

Chestnut cream filling

Chestnut puree 350g

Butter 40g

Light cream 25g

Caster sugar 50g

Rum to taste

Cream

Light cream 500g

Second, the steps

✅1, first make the cake embryo, is the basic chiffon cake recipe, the previous notes have been introduced many times, everyone should be able to, here is not to say (will not turn over my old notes to review!) ）；

✅2, make chestnut cream filling, raw chestnuts to remove the shell and skin, put into the pot and cook until soft;

✅3, leave some of the cooked chestnuts for reserve to make chestnuts crushed, and pour the rest into the wall breaker and whisk into a delicate mud;

✅4: Put the beaten chestnut puree into the pot and fry until thick;

✅5, add fine granulated sugar to the softened butter and whisk until fluffy and white;

✅6, add the fried chestnut puree and stir evenly, then add light cream and rum to mix and stir, so that the chestnut cream filling is good;

✅7. Make light cream filling, light cream and fine sugar until there is a clear and non-disappearing pattern;

✅8, the cooled cake embryo into three pieces, chestnut cream filling and light cream filling into the mounting bag (do not exceed half of the framed bag, it is easier to squeeze);

✅9. Take a cake slice, smear it with chestnut cream filling, put chestnut crushing, smooth it with a spatula, and make the cake sandwich in turn;

✅10. Spread the light cream filling on the top layer of the cake, smooth it with a spatula, turn the turntable, and then use the spatula tip to make a circle along the center of the cake;

✅11, the remaining chestnut cream filling is then put into the framed flower bag, cut a small bite, really only a small bite;

✅12, on top of the cream in a circle to squeeze out the decorative chestnut cream strips;

✅13, put a few chestnuts at the end, and sprinkle with frosting, our chestnut cake is ready!

(This side also added walnut crushed walnuts to the outer layer according to their own preferences, and the taste is richer ~)

Tips

❤️ The whipped chestnut puree can be sifted through to make the taste more delicate.

❤️ Depending on the shape and extrusion method, the amount of cream filling and chestnut puree will vary.

❤️ If you are using the finished chestnut puree directly, according to the sweetness of the chestnut puree you are using, you will decide whether you need to add additional sugar.