Shui Yu Dian Dian Double Layer Cake Roll
1.
Add sugar to the egg yolk and stir well, add the boiling milk and mix well, then pour it back into the pot and heat it on a low heat.
2.
Add the soaked gelatin sheet while it is hot until it melts, and cool it down to below 20℃ with ice water
3.
Add vanilla extract and mix well
4.
Take half of the vanilla cream sauce and mix it with chestnut puree
5.
Mix whipped cream with powdered sugar and beat until 6 to distribute, pour the other half of the vanilla cream sauce and mix well
6.
Mix with chestnut cream sauce and mix well
7.
Pour into molds and refrigerate until set
8.
After demoulding, use a biscuit mold to cut out the pattern
9.
Place them side by side, wrap them in plastic wrap and put them in the refrigerator for later use
10.
Add sugar in egg yolks and heat over water for a while, then add milk, salad oil and vanilla extract and mix well
11.
Mix low flour and chestnut flour, sieve twice, then sift into egg yolk liquid, mix well
12.
Beat egg whites with salt and lemon juice until coarse foam, then add sugar and beat until neutral foam
13.
Take 1/3 of the meringue and the egg yolk paste, mix well, pour back into the remaining meringue and stir evenly
14.
Pour it into a baking tray lined with greased paper, bake at 170 degrees for about 12 minutes, take it out and immediately tear off the greased paper, and place it on the wire rack to cool for later use
15.
Boiled sugar and wine liquid: boil sugar and water, add rum and mix well after cooling. Add 100ml whipped cream to 10g powdered sugar and beat for later use
16.
Brush the sugar and wine liquid on the surface of the cake body and spread the whipped cream evenly
17.
Place the frozen chestnut bavarut in the center
18.
Roll it up, wrap it in oil paper and fix it, put it in the refrigerator and set it aside for later use
19.
Make egg yolk paste and meringue according to the previous method, and take 1 tablespoon of egg yolk paste respectively, and mix one part with the red pigment, respectively, add 2 tablespoons of meringue and mix well
20.
Sift the cocoa powder into the remaining egg yolk paste, mix well, and mix with the remaining meringue and stir evenly
21.
Put the red batter and vanilla batter into the piping bag, squeeze out a round shape in a baking pan covered with greased paper, preheat the oven at 180 degrees and bake for 2 minutes
22.
Pour the cocoa cake batter and bake at 180 degrees for about 16 minutes
23.
Take it out and immediately tear off the greased paper, and put it on the wire rack to let cool
24.
To make sugar and wine liquid, the method is the same as the chestnut cake roll
25.
Whip the whipped cream in the chestnut butter flavour with powdered sugar, add the chestnut puree, mix and stir evenly
26.
Brush the surface of the cake body with sugar and wine liquid, smear the chestnut butter flavour, and put the chestnut butter cake roll made before in the middle
27.
Roll it up, wrap it in greased paper, and put it in the refrigerator for finalization. Finally, decorate the surface with whipped cream and chestnut chocolate macaron
