Coffee Montblanc

Name: Coffee Montblanc
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs egg; 40g Low-gluten flour; 60g Chestnut filling; 55g Caster sugar; 40g Corn oil; 40g milk; 5g coffee powder; 160g Chestnut puree; 30g Light cream

by quenny

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

In fact, I wanted to buy Montblanc Flower Mouth a long time ago, but I kept convinced myself that I didn’t need this thing, and then slowly faded my thoughts. Later, when I saw chestnuts in the supermarket, I suddenly thought of it again, this time I thought of it again. I was very impulsive. After I bought the chestnuts in the supermarket, I bought the Huazui immediately. Anyway, the store is close and it is very convenient to pick up the goods. . . Then, finally, my Montblanc was born. . .

Material: (about 14 cups)
Coffee chestnut cake body: 2 eggs, 40g low-gluten flour, 60g chestnut puree, 55g fine sugar, 40g corn oil, 40g milk, 5g instant coffee powder
Chestnut cream: 160g chestnut puree, 30g light cream

Ingredients

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;