Name: Bumper Autumn
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 70G Sugar; 30G milk; 30G butter; 90G Cake flour; 20G Fine sugar; 60G Pumpkin puree; 70G Low powder; 40G corn starch; 2G salt; 200G chestnut; 150G Light cream; 10G cocoa powder

Bumper Autumn

1. Prepare the ingredients for sponge cake and chestnut cream

2. Beat the eggs into an oil-free and water-free basin at room temperature, add fine sugar

3. Use an electric whisk to beat the hot water at intervals of 40 degrees (the volume becomes three times larger, and the "cross" will not disappear for 10 seconds with the whisk)

4. The cake flour is sieved and added, then mix lightly and quickly until there is no dry powder.

5. Then add the milk and butter mixture (the butter and milk are heated in water and melted in advance and put at room temperature)

6. Use a scraper to quickly mix and mix evenly and finely

7. Fill the square mold with greased paper, pour into the cake batter, preheat the Pacui PE5459 oven in advance, and bake at 160 degrees for 30 minutes.

8. When the time is up, the cake is ready to be baked, and it is more convenient to check the status of the cake by turning on the lamp.

9. Let it cool and cut the cake into small pieces for later use

10. Make pumpkin biscuits when baking the cake, prepare the ingredients

11. After the butter is softened, add fine sugar to beat the volume to become larger, soft and fluffy

12. Pumpkin steamed and pressed mud, add 60G to butter

13. Continue to beat and mix well

14. Sift low flour and cornstarch and add

15. Use a scraper to cut and mix until there is no dry powder, then knead into a dough and place in the refrigerator to relax for half an hour

16. Then take out small portions and round them, then use a toothpick to mark out the shape of a pumpkin and decorate with raisins

17. Bake at 160 degrees in the middle layer of the PE5459 oven in Baicui PE5459 for 25 minutes

18. Cook the chestnuts, add milk, butter and sugar and beat them with a food processor until smooth

19. After whipped cream, add the chestnut paste and cocoa powder on top

20. Stir evenly to a delicate state

21. Spread the sponge cake flour with chestnut cream

22. Set the shape, draw the lines with a fork, and squeeze two pieces of chocolate sauce (describe two bundles of firewood)

23. Arrange the pumpkin biscuits and decorate them with mint leaves.

Tips:
It’s a bit cold now, so it’s better to beat whole eggs with insulated water to make it easier to beat them.
After the eggs are beaten, the mixing technique after adding powder and liquid must be light and fast to prevent the egg liquid from defoaming.
The pumpkin puree used in the biscuits is steamed and the excess water is poured out before use.
The biscuits taste better when the biscuits flour relaxes.
The chestnuts are finely beaten and taste better, but I beat them a bit thick this time.