Coffee Montblanc
1.
First make chestnut puree: wash the chestnuts, cut the cross, put them in a pot and boil for about 10 minutes
2.
Peel the shell while hot after cooking
3.
Put the processed chestnuts into the blender, add 10g sugar and appropriate amount of milk
4.
Puree it, pour it out and sieve it
5.
Pour the corn oil into the chestnut puree
6.
Stir well
7.
Add 15g of caster sugar and stir well
8.
Add milk and stir well
9.
Sift in low-gluten flour and stir well
10.
Pour in instant coffee powder and stir well
11.
The final chestnut batter is relatively thick and smooth
12.
Add 30g of fine sugar to the eggs in three times
13.
Beat the eggs until the traces of batter dripping from the beater head are not easy to disappear
14.
Take 1/3 of the beaten egg batter and pour it into the chestnut batter
15.
Stir until roughly even
16.
Then pour the well-mixed liquid back into the egg batter
17.
Stir evenly
18.
Put the mixed cake batter into a paper cup
19.
Put it into the middle and lower layer of the preheated oven, bake at 175 degrees for 20-25 minutes, and let cool for later use
20.
Take 160g chestnut puree and add 30g light cream
21.
Mix well
22.
Put the Montblanc flower mouth into the piping bag and put the chestnut cream in the piping bag
23.
Just squeeze chestnut cream on the surface of the cake, or insert paper sticks for decoration
Tips:
1. When mixing the chestnuts, it is difficult to puree the chestnuts without adding milk. I didn't weigh the amount of milk here. I added it gradually according to the situation;
2. After the chestnut batter is done, it should be thicker and smoother. This is related to the amount of milk added when making the chestnut puree; if the chestnut batter is dry, you can add a little milk to stir, if the chestnut batter It is very thin, so you can add an appropriate amount of chestnut puree and stir well;
3. The final sieving of chestnut puree is to make the taste of chestnut puree more delicate;
4. The instant coffee powder used here is not pure coffee powder, but three-in-one coffee powder, I used white coffee from the old street;
5. In the final chestnut cream, the ratio of chestnut puree and light cream is not fixed, it is also added according to the state of chestnut puree; as long as the chestnut cream after mixing can be better formed;
6. Paper cup size: bottom diameter 5cm*height 3.5cm, suitable for six round molds;
