[tomato formula] mungbrown chestnut cake roll -- simple and delicious

[tomato formula] mungbrown chestnut cake roll -- simple and delicious

Introduction:

"Chestnuts are one of the most popular foods in autumn and winter. Among the pastries made of chestnut mud, the most famous one should be Meng brown. The cake roll with cream chestnuts is more moist and soft. This cake roll is simple and more suitable for picnics and family gatherings. Let's see how it is made. "

Production steps:

Step 1: put the egg white and yolk into the water-free and oil-free beating basin respectively, add 35g of fine sugar to the yolk, and beat until the color becomes lighter and slightly thicker.

Step 2: add milk and salad oil in turn, stir and mix. ​

Step 3: sift in the low gluten flour and stir until the paste is sticky.

Step 4: divide the protein into three times, add the sugar, and beat until it foams. ​

Step 5: scoop 3 / 1 of the protein into the egg yolk paste, and mix the cake evenly by turning, mixing, cutting and mixing.

Step 6: pour it back into the cream and turn it into cake paste. ​

Step 7: pour the cake paste into the tin foil covered baking tray.

Step 8: smooth the surface with a scraper. ​

Step 9: put the cake into a preheated 180 degree oven, bake in the middle layer for about 15 minutes, stick it in with toothpick, and then pull it out without any stickies.

Step 10: put the baked cake on the drying net, tear off the tin foil around and let it dry for a while. ​

Step 11: whisk the cream with sugar until it foams.

Step 12: turn the cake upside down, spread a layer of light cream, and use a serrated knife to gently cut one end of the cake, but don't cut it off. ​

Step 13: start at one end and gently roll up.

Step 14: roll the cake roll, wrap it in tin foil, tie it into candy, and refrigerate for half an hour. ​

Step 15: next, make chestnut stuffing. Beat cream cheese and sugar over hot water until smooth.

Step 16: add the mashed chestnuts and stir well. ​

Step 17: add another 50g of cream and beat with an egg beater.

Step 18: put the mixed chestnut stuffing into the flower mounting bag with writing mouth, cut off the irregular parts at both ends of the cake, and use the flower mounting mouth to squeeze chestnut stuffing back and forth on the cake. ​

Step 19: squeeze the cake, decorate it with chestnuts and green mint leaves, and then cut it into pieces. ​

Materials required:

Eggs: 3

Fine granulated sugar: 65g

Salad oil: 40ml

Milk: 60ml

Low gluten flour: 80g

Light cream: 50g

Cream cheese: 100g

Chestnut Puree: 100g

Note: Note: 1. Sandwich cream should not be too thick, too thick will not roll well. 2. The chestnut paste used in the surface decoration of chestnut stuffing must be cooked chestnut, which is easier to pound into mud. If there are particles, it will be difficult to squeeze into shape. ​

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet