1. Finished product.
2. Ingredients: Arowana cake with wheat flour 90 grams, eggs, 3 sugars, 40 grams, 10 grams of cocoa powder, 10 grams of hot water, 15 grams of corn oil, 50 grams of milk, 30 grams. The middle level is about 25 minutes.
3. Mix the hot water and cocoa powder and mix well for later use. At the same time, stir and emulsify the milk and corn oil.
4. Add a few drops of lemon juice to the egg whites until the fish eyes are soaked, add sugar in 3 times, and beat until small sharp corners appear in the whisk.
5. Add the egg yolk and continue to mix well with a whisk at low speed.
6. Add the cocoa paste and mix well and sift into the low-gluten flour. I used the low-gluten wheat flour of Arowana, which is the official baking powder designated by the 2018 Baking Masters. The result is really good.
7. Stir evenly with a spatula and add a little batter to the milk liquid and mix well.
8. Then pour all into the batter and quickly stir evenly.
9. Pour half of the batter into the mold, then put one instant chestnut on each, and then add the batter until it is about 8 minutes full.
10. Put it in the preheated oven and bake it, for about 25 minutes.
11. Take out the cool and see if it looks like a chestnut, haha.
12. Finished product 1
13. Finished product 2
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