Butter nut chestnut cream cake


Butter nut chestnut cream cake

Last year, 160,000 sliced cakes were very red. In order to make up for the regret that we had not tasted them many times in Kashgar, we made this all-Kashgar sliced cake. First of all, I would like to pay tribute to my dear pig! The first thing I saw was the cake cut by her. The fortress was built. This Spring Festival finally had a chance to show off. I use chestnut butter cake inside. First, chestnut butter is my favorite. Chestnut and light butter are just perfect matches for my friends. With black rum, it is impossible to be picky. Secondly, chestnut cake is also a good match for nuts outside. The nuts on the outside were decorated with Batam wood, walnut kernels, dried apricots, fragrant concubines raisins and blackcurrants brought back from Kashgar. Cashew nuts were added as well as a hazelnut, pine nuts and cranberries for decoration. In order to make the cakes more delicious, nuts are processed twice to make butter nuts. This method I used in making almond muscot is the blue ribbon square, 300 grams of nuts (150 grams of walnut kernels, 75 grams of barada wood and cashew nuts each), 100 grams of 30 degree syrup, 30 grams of liquid butter.

Food Material List

  • 1 Berry sugar 100g
  • 2 Low powder 100g
  • 3 almond powder 45g
  • 4 egg 4
  • 5 Chestnut 150g
  • 6 Unsalted butter 150 g
  • 7 Dark Rum A tablespoon
  • 8 Berry sugar 30g

Operational steps

  • 1 About 55% syrup is 30 degree syrup. 130 grams of granulated sugar and 100 grams of water are boiled and cooled.
    Mix nuts and syrup on a baking tray, spread flat, do not form a ball, bake to tan at 150 degrees, mix with butter, bake again to dark, cool and stand by. The nuts here must be roasted thoroughly so that they are sweet and crisp after cooling.
    Butter nut chestnut
  • 2 Divide the eggs, add the granulated sugar into the protein and beat it to 9 times for distribution.
    Butter nut chestnut
  • 3 Add egg yolk, cut and mix well.
    Butter nut chestnut
  • 4 Add all the powder and mix well.
    Butter nut chestnut
  • 5 Pour into the baking pan, preheat the oven at 200 degrees, bake for 15 minutes or so until the surface is colored.
    I baked slices of cake, and then cut out the required size and shape with a square Mousse circle, which is fast and saves slicing the cake. This is the last whine Im good at.
    Butter nut chestnut
  • 6 Chestnut butter is very simple. 150 grams of chestnut butter and 150 grams of whipping cream, 1 tablespoon of black rum, 30 grams of fine sugar, OK. Chestnut Rong I beat with chestnuts, you can not break too much, leave some particles better, of course, if squeezed Monte Brown can not Ha-ha.
    Butter nut chestnut
  • 7 Brush the cake with a lot of liquor and sugar. You can use the above 30 degree syrup of 100g plus a tablespoon of black rum. Spread a layer of chestnut butter, add a piece of cake, repeat the steps, a total of three pieces of cake.
    Butter nut chestnut
  • 8 Finally, it is best to smooth the surface and make it a slightly inclined trapezoid, which is more like cutting cakes.
    Cooled butter nuts, together with various dried fruits, will be covered with the whole cake surface, the top of the selection of large Batam, obliquely cut, arranged into flowers, with a hazelnut in the middle.
    Butter nut chestnut

Tips

Although its a six-inch cake, its as pressing as a mercury-added cut cake. One hundred and sixty thousand, worth no!

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Healthcare food category

Xerophthalmia, Low calorie, Three meals


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