Save the Handicapped Party! Simple and easy to make high-pressure forest black tea chestnut nude cake, no smearing or mounting
"Nude cake" means that there is no cream or cream cream on the outside of the cake, and the materials in the cake layer are completely "naked" in front of the guest's eyes, so it is called "Ever Naked". Naked cake is usually only a simple match with flowers, green leaves and fruits to dress up, and the traditional cake gorgeous appearance is different, but it is full of warm taste, the content of the cake is truly revealed, not only more sincere, but also more unique sense of art, it looks sweet and simple, but simple and unpretentious, especially with flowers to decorate or embellish the fruit, both in terms of visual and taste, to bring people a refreshing and natural feeling.
As people's emphasis on quality of life and food health increased, the sugar cake gradually faded out and was replaced by a naked cake made with natural ingredients. The traditional sugar cake, although it wins with a variety of shapes, but due to the use of too much pigment and syrup, it is not particularly popular, and the naked cake as a representative of naturalism appears, its raw materials without any unhealthy dyes and additives, between the layers of solid cake body, adding dense cheese and seasonal fresh fruit, or with flowers as embellishment, showing the truest taste of all the original ingredients, but formed a natural beauty of simplicity, the whole of Europe and the United States are very popular.
For those who like home baking, nude cake is undoubtedly more popular with everyone. This time I used Earl's black tea to make the chiffon cake body, and then used black tea to beat the light cream, layer by layer, making this cake sweet and not greasy, with cooked chestnuts to increase the fragrant taste, every bite in the mouth is enjoyed. I chose the hollow chiffon mold, which can put in personal favorite ingredients in my heart to increase happiness, and I put corn crisp balls, which are both healthy and delicious, and it is very fun to cut the cake at the same time. So, let's take a look at how it's made.
【Forest black tea chestnut nude cake】The amount of a 6-inch cake
Chiffon cake body: 3 eggs, 15g egg yolk for baby sugar, 35g egg white with baby sugar, 25g corn oil, 25g milk, 42g low gluten flour, a few drops of lemon juice, 1g salt, 4g of Earl's black tea powder.
Light cream: light cream 250g, sugar 25g, Earl black tea 2g. Cooked sweet chestnuts to taste.
method:
1. Separate the yolks and egg whites of the eggs and place them in an anhydrous and oilless basin. Add sugar, milk, corn oil to the egg yolk bowl and mix well with a manual egg pump. (To make a 6-inch cake, put it according to the ingredient list; if you make an 8-inch cake, you need to double the ingredient table.) ）
2. Mix salt, low gluten flour, black tea powder and mix well and sift into a pot.
3. Use egg pumping to draw Z and mix well, do not stir hard, the cake will not be fluffy if stirred excessively.
4. Beat the egg whites with an electric whisk and add the sugar three times. The first time was a big fish eye bubble, the second time was a small foam, and the third time was a delicate foam. Lemon juice is put in the second time when adding sugar, it not only plays a fishy role, but also regulates the acid-base balance of the protein, making the protein more stable.
5. Send the inverted big bend hook can be, especially strong protein, but it is easy to cause the cracking of the finished chiffon cake, but cracking does not mean failure, we do not have to be too entangled in this problem.
6. Place a small portion of the egg whites in the egg yolk paste basin and mix well. (At this time the oven is preheated at 170 degrees)
7. Pour back into the egg white bowl, cut and mix well, can not be stirred back and forth, resulting in defoaming, the cake will collapse and not fluffy. The method of cutting and mixing is: the spatula is cut from the basin, while fishing the bottom, turn the egg basin, repeatedly operate until the protein is not visible, do not over-operate.
8. Pour the cake batter, from a height of 30cm, into the mold, so that the large bubbles can be eliminated, before entering the oven, shake the mold to eliminate small bubbles.
9. After the oven is preheated at 170 degrees, put the mold into the lower layer of the oven and bake for 40 minutes. The temperature of the roasted chiffon is divided into many varieties, depending on what taste you need to decide. I also taught everyone to use low temperature to bake slowly, such as 130 degrees for an hour, or adjust the up and down fire to bake, are different tastes, I need to use it to make a naked cake this time, so I need to dry the cake, I decided to use high temperature fast baking. (This time, I doubled the amount of the ingredient list, made a 6-inch hollow and a half 4-inch increase, and everyone made a 6-inch and put the ingredients according to the ingredient list.) Bake the cake, bake it, shake the heat, and put it upside down to cool it. Another function of the inverted buckle is to make the heat in the cake cover the whole body of the cake, so the method of refrigeration and cooling is wrong.
10. Add sugar and black tea powder to the light cream and beat it hard so that it can support the cake body. The cake is cut into 3 slices, the surface of each slice is crowded with round balls, Luo hao finished, the surface is randomly smeared with some light cream, do not smooth, the more casual the better, and then there are all kinds of decorations, just like. Okay, that's it, like friends, hurry up and give it to your friends and relatives to try it.
Hello everyone, I am the ear, the national level baking technician, busy in the kitchen every day, baking, doing home cooking, sharing their practices are my hobbies, like friends please collect and forward it, your support is my greatest motivation, if you don't know what to do every day to eat, you can pay attention to me, I will bring a different food sharing every day, love you, Mo Mo Da!