#aca烤明星大赛#mont Blanc Cake
1.
Peel the chestnuts (you can buy peeled ones) and boil them in water for five minutes, remove them and put them directly in cold water, you can easily peel off the chestnuts
2.
Put the chestnuts from the chestnut coat in a suitable amount of water and boil them until they can be crushed with a spoon. Put them into the food processor and add milk and 30 grams of caster sugar to whipped finely (you can also sieve the mixed milk with a mesh sieve. This is more tiring, I choose the most Quickly), mix in 15ml of rum after making it
3.
Add 80 grams of whipped cream to 8 grams of xylitol to beat
4.
Put the chestnut puree into the whipped cream, mix well, put it in a piping bag for later
5.
Now start to make the cake base, separate the egg white and the yolk
6.
Add 32 grams of corn oil and 35 grams of milk to the egg yolk
7.
well mixed
8.
Sift the cocoa powder and low-gluten powder into the egg yolk
9.
Stir evenly
10.
Add 50 grams of caster sugar to the egg whites in three times and beat until moist foaming
11.
Take 1/3 of the egg whites into the cocoa paste and stir evenly
12.
Pour back the original egg whites and stir evenly, pour it into the golden plate. I used the Sanneng golden plate, so it was not greased. For other brands, please use greased paper or grease. Shake out big bubbles and put it into the preheated oven, 150 degrees for 20 minutes
13.
Bring out of the oven and let cool, pour out the cake embryos, and cut into 4 portions on average
14.
Take a piece of chestnut cream and mount it in a line shape
15.
Cover with another layer of cake base
16.
By analogy, mount everything and sprinkle some cocoa powder to decorate~
17.
Finished product
