#aca烤明星大赛#~~chestnut Cheese Mousse Cake

Name: #aca烤明星大赛#~~chestnut Cheese Mousse Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 50g Arc de Triomphe low powder; 10g cocoa powder; 45g milk; 37g Corn oil; 50g Soft white sugar; A few drops Lemon juice; 5 pcs chestnut; 20g Plain Water

by salila82

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

In the autumn chestnut harvest season, I always buy some chestnuts, boil them, peel them, pack them in bags, and store them in the freezer compartment of the refrigerator. It is very convenient to use and take. My deep love for chestnuts comes from the chestnut tree in front of my house when I was young. Little I would often look up at the chestnut tree, watch it give out young leaves, watch it bear fruit, watch the chestnuts hang on the tree like little hedgehogs, but I try my best I can't reach it anyway. Only when the fruits were ripe, wearing a straw hat, shaking the trunk vigorously, the chestnuts fell to the ground, my hands and feet were hurt by the chestnuts, but my heart blossomed with joy. The happiness of hours turned out to be so simple. "

Ingredients

3 pcs Egg

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50g Arc De Triomphe Low Powder
10g Cocoa Powder
45g Milk

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37g Corn Oil
50g Soft White Sugar

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A few drops Lemon Juice
5 pcs Chestnut
20g Plain Water

#aca烤明星大赛#~~chestnut Cheese Mousse Cake

1. Three egg whites, add a few drops of lemon juice and cornstarch.

2. Add 40 grams of sugar in three times and beat until hard foaming. Lifting the whisk can pull out the strong small sharp corners.

3. Three egg yolks, add 37 grams of corn oil, 45 grams of milk, and 10 grams of soft white sugar. Beat them evenly.

4. Sift in 50 grams of low powder and 10 grams of cocoa powder.

5. Stir it into a paste, and the result is a cocoa batter.

6. Mix the cocoa batter into portions and beaten egg whites.

7. Cover the Sanneng square non-stick baking pan with greased paper and pour the batter.

8. In the middle of the oven, 185 degrees for 15 minutes.

9. Cut out 2 round cake slices. The diameter of the cake slice is smaller than the diameter of the mousse cake mold.

10. 180 grams of whipped cream, add 18 grams of sugar and beat until 5-6 to distribute, set aside.

11. Beat 70 grams of cream cheese with insulated water until smooth and set aside.

12. 80 grams of chestnuts and 55 grams of milk are beaten into a paste to become a chestnut milk paste.

13. Add 1.5 slices of softened gelatin and 20 grams of sugar to the 12-step chestnut milk paste. Mix the three thoroughly with insulated water. The result is gelatin chestnut paste.

14. Pour the 13-step gelatin chestnut paste into the 11-step cream cheese.

15. Mix well.

16. Pour the mixture into the 10-step whipped cream and stir evenly.

17. The chestnut mousse is ready.

18. Put 1 piece of cake in the mold.

19. Pour half of the mousse paste, and then put a piece of cake.

20. Pour in the remaining mousse and put it in the refrigerator overnight.

21. Put 40 grams of sugar and 20 grams of water on a low fire. After the color becomes caramel, put the chestnuts one by one to coat the chestnuts with caramel.