Chestnut-shaped Cake with Chocolate Sauce Glaze
1.
Let’s first make the sponge cake part: Arowana pastry with wheat flour, eggs, sugar, cold water (can be replaced by milk), salad oil (can be replaced by peanut oil), learn the chestnut shape mold ready;
2.
I used the egg-separating sponge cake method, so I first separate the egg white and the yolk, and put the egg white into an oil-free and water-free egg beater;
3.
Use an electric whisk at a medium speed to beat the egg whites into coarse bubbles. Add the fine sugar to the egg whites in 3 times. When the thick bubbles are beaten, the fine white bubbles are beaten, and the obvious lines are formed; the hand feels a little resistance and the egg whites have become When the white, delicate and shiny egg white paste, lift up the egg beater, and the egg white on the egg head shows a small right angle or a small angle. Pour the egg yolk into the egg
4.
Use an electric whisk at low speed for one minute;
5.
Sift 60 grams of arowana pastry with wheat flour into the egg batter;
6.
Mix up and down evenly, about 20 times;
7.
The cold water and oil are mixed evenly with a manual whisk without oil and water separation;
8.
Pour it into the egg batter bowl along the wall of the basin, and mix it evenly by turning. This is sponge cake batter; at this time, preheat the oven and heat up and down at 150 degrees;
9.
Use a spoon to scoop the cake batter into the chestnut cake mold of the school kitchen, 8 points full, and the remaining two amounts of cake batter can be poured into a paper cup and bake;
10.
Put the mold into the middle layer of the preheated oven, and fire up and down at 150 degrees for 38 minutes. The temperature and time are adjusted according to your own oven;
11.
After the baked cake comes out of the oven, shake it twice, then demould it, and put it in a bag after it is allowed to cool on a drying rack; at this step, the first part of the cake is completed. It can be eaten directly, or it can be decorated with glaze to make the cake more like chestnuts;
12.
The glaze ingredients are ready, and the dosage is shown in the above table of materials. I used coconut milk instead of whipped cream. The effect of the drenching is not bad. If you want to be authentic, follow the table of materials; cut the gelatine slices into small pieces , Soak in cold water and set aside
13.
Put cold water, granulated sugar, and glucose syrup in a non-stick milk pot, heat it on a small fire in an electric ceramic stove or induction cooker, and boil;
14.
Remove the pot from the fire, pour the cocoa powder into the pot, stir constantly with a heat-resistant spatula, and there are no dry powder particles; reheat it to let the cocoa syrup bubble to remove the fire;
15.
Let it dry for a few minutes, pour the whipped cream into it, mix it evenly, squeeze the soaked gelatine slices into the cocoa paste, melt it with the remaining temperature;
16.
Pass the cocoa paste through a sieve to remove the bubbles inside to make it more delicate. Cover the surface with a plastic wrap. Keep it in the refrigerator for about 30 minutes; this is the material for the chocolate sauce glaze; the sauce can be prepared before the cake is made, so that the cake is baked After it's allowed to cool, you can glaze directly on the surface for decoration;
17.
If the refrigerated sauce is too thick and lacks fluidity, it can be heated in water to make it flow again;
18.
Put the chestnut cake on the baking net, and put the baking net on the baking tray. Spread a piece of plastic wrap on the top. The sauce can be used for other purposes. For the bottom of the chestnut, I cut the roasted almond flakes and oatmeal and use it. Sprinkle a small spoon on top; send the cake with the sauce to the refrigerator for 30 minutes before serving.
Tips:
1. In fact, it is still the sponge cake method. It is only because of the use of special moulds that it presents a different feeling. This is like a person. If you change a hairstyle or a new dress, do you immediately change your face? However, it is always the same. You must use low-gluten flour to make cakes. The golden arowana pastry I use is very good with wheat flour. It is the official designated baking powder for the 2018 China International Family Baking Masters. After the cake is broken, it is fluffy. It is soft and the organization is very delicate. In addition to my craftsmanship, there is also a lot of credit for the flour;
2. The oven has a temperature difference, so please adjust the baking time and temperature according to the actual situation of your own oven;
3. If you are not familiar with the preparation and formula of glaze noodles, follow the materials provided above, and replace them after you are familiar with the materials; glaze noodles are not hard even after refrigeration, so use a spoon when you eat them. Use a fork to feed, don't hold it directly with your hands.
