Name: Chestnut Cream Cake Roll
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 58g Low powder; 54g granulated sugar; 25g honey; 5 yolk; 4 protein; 12g butter; 29g milk; 100g Chestnut kernel; 100g Light cream; 2 pcs Fig; 7 pcs blueberry; A few drops Vanilla extract

Chestnut Cream Cake Roll

1. Add 12g of caster sugar to the egg yolk, 25g of honey, and I also added a few drops of vanilla extract

2. Beat with a whisk until the color is slightly whitish

3. Add 54g of caster sugar to the egg whites in three times

4. Beat to wet foam

5. Add 1/3 of the whipped meringue to the egg yolk, stir evenly with a spatula

6. Add the sifted low-gluten flour and mix well

7. Add the remaining meringue

8. Continue to stir evenly

9. Heat milk and butter to 70 degrees

10. Add it to the batter and mix until the batter is shiny

11. Pour the batter into a baking pan lined with parchment paper and shake it lightly to produce large bubbles

12. Put it into the preheated 180 degree oven and bake for 13 minutes

13. After baking and cooling, cut the cake neatly around

14. Prepare the stuffing: I use the bagged chestnut kernels, beat them into chestnut puree with a stir stick

15. 100 grams of whipped cream and 10 grams of sugar, beat with a whisk until texture

16. Add chestnut paste

17. Beat well again to get the chestnut cream filling

18. Spread the whipped chestnut cream filling evenly

19. Slowly roll it up with greased paper, put it in the refrigerator for more than half an hour

20. Cut into sections and decorate with fruit

Tips:
When making chestnut paste, you can add a little milk to make it easier to make. Mine is not too delicate and has a grainy texture. I have made this roll cake many times, and everyone’s reaction is also inconsistent. Some people say that it is sweet; some people say that it is just right. As the saying goes, it’s hard to adjust. My own feeling is to look at the filling. If the filling is too sweet, you can reduce the sugar. If the filling is not too sweet, it’s OK.