1. raw material.
2. Mix low-gluten flour and cocoa powder, sift and set aside.
3. Beat the eggs into a large basin, add all the confectioners' sugar, and use a whisk to beat the eggs at high speed with hot water about 50° apart.
4. Beat the egg liquid at high speed until it becomes whitish and thick. Lift the whisk, and the dripping egg liquid has obvious lines. Insert the toothpick to stand upright. Change to low speed and beat for one minute to remove large bubbles and see that the egg liquid becomes delicate Finished smoothly.
5. Mix milk and corn oil, stir until emulsified and white, and put in hot water for later use.
6. Pour the low-gluten flour and cocoa powder into the beaten egg mixture and mix evenly.
7. Pour the emulsified oil and water mixture along the side of the basin and mix well. Preheat the oven to 175°, and fire up and down. Put the evenly mixed batter into a piping bag, squeeze it into a kitchen mold, and put one cooked chestnut kernel on each. Although the chestnut kernels will sink to the bottom, it does not matter. There will be a layer of batter under the chestnut kernels, and the roasted finished product will not leak out of the chestnut kernels.
8. Put the mold in the middle of the oven, bake it for about 15 minutes at 175°, and tie it with a toothpick. The surface of the toothpick is clean and the cake is ready. Take out the baking tray and release the mold immediately.
9. Turn it over and see, the mold release is superb and clean!
1 The water in the ingredients can be replaced with milk. If you don't like cocoa powder, you can use the same amount of low-gluten flour instead, but the original cake has a lighter color after baking. It is better to add cocoa powder to the cake to look more like chestnuts!
2 The whole egg is more difficult to beat, and it must be completely beaten in order to bake a perfect little cake.
3 For the batter of this recipe, I baked 18 chestnut cakes, which is a baking pan and a half.
4 The baking time and temperature are for reference only, please set flexibly according to your own oven situation.