Chestnut cake roll

Chestnut cake roll

Overview

In the autumn of eating chestnuts, how can you miss chestnut cake? The solid chestnuts have been hand-processed through several steps to have a light taste. The rich aroma of chestnuts, milk and wine makes people can’t help but move their index fingers and salivate

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Ingredients

Steps

  1. After the chestnuts are cooked, use a spoon to press the sieve to filter

    Chestnut cake roll step 1

  2. Strain into fine chestnut paste and set aside

    Chestnut cake roll step 2

  3. Use a clean, water-free and oil-free container to separate egg yolk and protein

    Chestnut cake roll step 3

  4. Mix the egg yolks evenly

    Chestnut cake roll step 4

  5. Add milk and corn oil and mix well to emulsify

    Chestnut cake roll step 5

  6. Sift in the flour

    Chestnut cake roll step 6

  7. Stir into a powder-free and fine egg yolk batter

    Chestnut cake roll step 7

  8. Add a few drops of white vinegar to the egg whites and beat until large bubbles appear. Add the first 30g of fine sugar

    Chestnut cake roll step 8

  9. After the big bubbles disappear, add the second 15g of fine sugar

    Chestnut cake roll step 9

  10. When the texture appears, add the third 15g of fine sugar

    Chestnut cake roll step 10

  11. Beat the egg whites until they are fine and shiny, and can stand up into small peaks

    Chestnut cake roll step 11

  12. Take one-third of the egg white and add it to the egg yolk paste and stir it up and down evenly

    Chestnut cake roll step 12

  13. Pour back into the remaining egg whites and mix well

    Chestnut cake roll step 13

  14. Line a baking sheet with parchment paper, pour in the cake batter and smooth it out, knocking out any air bubbles

    Chestnut cake roll step 14

  15. Preheat the oven in advance and bake at 150 degrees for 25 minutes

    Chestnut cake roll step 15

  16. After taking it out of the oven, take out the parchment paper and place it on the grill. Tear off the four sides of the parchment paper. Cover the top layer with a piece of clean parchment paper and wait for cooling

    Chestnut cake roll step 16

  17. While waiting, make the chestnut filling. First make the inner filling of the cake roll. Take the whipped cream out of the refrigerator and pour it into a container. Add 20 grams of fine sugar and beat

    Chestnut cake roll step 17

  18. Beat until eighty cents thick, add 50 grams of chestnut puree and beat evenly

    Chestnut cake roll step 18

  19. Make the inside of the cake roll and put it in the refrigerator until ready to use

    Chestnut cake roll step 19

  20. Then make the outer filling of the cake roll, soften the butter, add 10 grams of powdered sugar and an appropriate amount of rum to beat

    Chestnut cake roll step 20

  21. Then add the remaining 150 grams of chestnut puree and beat evenly

    Chestnut cake roll step 21

  22. The outer filling of the cake roll is ready, put it into a piping bag and set aside

    Chestnut cake roll step 22

  23. Turn the cake body over together with the upper layer of parchment paper, tear off the parchment paper, cut off the upper and lower edges and evenly spread the creamy chestnut filling

    Chestnut cake roll step 23

  24. Use a rolling pin and parchment paper to roll it up and place it in the refrigerator to refrigerate

    Chestnut cake roll step 24

  25. After it is set, take it out and pipe the outer layer of chestnut filling on it for decoration

    Chestnut cake roll step 25

  26. Finished product pictures

    Chestnut cake roll step 26

  27. Finished product pictures

    Chestnut cake roll step 27