#柏翠大赛# Chestnut Cake Roll
1.
After the chestnuts are cooked, use a spoon to press the sieve to filter
2.
Filter into delicate chestnut paste for later use
3.
Separate egg yolk and protein in a clean, water-free and oil-free container
4.
Stir the egg yolks evenly
5.
Add milk and corn oil and stir evenly to emulsify
6.
Sift in low powder
7.
Stir into a powder-free and delicate egg yolk batter
8.
Add a few drops of white vinegar to the egg white to blow up large bubbles. Add 30g of fine sugar for the first time
9.
After the big bubbles disappear, add 15g of fine sugar for the second time
10.
Add 15g of fine sugar for the third time to disperse the lines appearing
11.
The egg whites are smoothed and shiny, which can be pointed up
12.
Take one-third of the egg white and add it to the egg yolk paste and mix it up and down in a "stir-fry way"
13.
Pour back into the remaining egg whites and mix well
14.
Line a baking tray with greased paper, pour in the cake batter, and scrape it out, shaking out bubbles
15.
Preheat the oven in advance, and bake the upper and lower fire at 150 degrees for 25 minutes
16.
After being out of the oven, take out the greased paper and place it on the grill, tear off the greased paper on all sides, and cover the upper layer with a clean greased paper and wait for it to cool.
17.
Waiting time to make the chestnut filling, first make the inner filling of the cake roll, take the whipped cream out of the refrigerator and pour it into the container, add 20 grams of fine sugar to beat
18.
Distribute until 8 minutes, add 50 grams of chestnut puree and beat evenly
19.
The cake rolls are inset and placed in the refrigerator for later use
20.
Then make the outer filling of the cake roll, soften the butter, add 10 grams of powdered sugar and an appropriate amount of rum to beat
21.
Add the remaining 150 g chestnut puree and beat evenly
22.
The outer filling of the cake roll is made, and put it into a piping bag for later use
23.
Turn over the cake body together with the upper layer of greased paper, remove the greased paper, cut off the upper and lower sides and smear the cream chestnut filling evenly
24.
Roll it up with a rolling pin and greased paper, and put it in the refrigerator to freeze and shape
25.
After setting the shape, take it out and squeeze the chestnut outer filling for decoration
26.
Finished picture
27.
Finished picture
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