Every year at this time, fresh chestnuts ripen.From the autumn, when the chestnuts are used to the autumn, to the winter, when the snow is white, fresh chestnuts are bought, and then the chestnuts are cooked into a cake.Today's cake is an impression of seeing a picture like this, take a picture of it, it's very impressive, it's very tempting!

WHAT YOU NEED

Ingredients

30 grams of cooked chestnut flour (cake body)
50 grams of egg yolk
40 grams of refined sugar (cake)
Milk (cake body) 65 grams
55 grams of sesame oil in a cake
70 grams of low-fat flour (cake body)
Protein (cake body) 160 grams
Fine sugar (carrot sauce) 80 grams
20 grams of cold water (carrot sauce)
70 grams of whipped cream
Cooked chestnuts (carrot chestnuts) in moderation
40 grams of refined sugar (chestnuts)
10 grams of cold water (chestnuts)
Hot water (chestnuts) 15 grams
10 grams of butter (chestnuts)
Sugar powder (other) in moderation

How TO MADE Carrot and chestnut cake

Steps 1 to 4

1. Let's make the cake first.

2. Chestnuts cut into pieces, spare

3. Egg yolk with 20 g of fine sugar until sticky, white, swollen

4. Add milk and stir thoroughly.

Steps 5 to 8

5. Sifted low-fat flour mixed evenly

6. Pour the ground chestnut flour into step 1 and mix evenly.

7. Protein is added to fine sugar three times until dry foaming

8. A small amount of protein is added to the egg yolk paste, stirred quickly and evenly, then poured back into the protein, stirred into the cake paste

Steps 9 to 12

9. Pour into the mold, shake lightly for a few minutes, put in the lower layer of the oven, put in the oven preheated to 180 degrees, heat up and down, bake for about 20 minutes, then bake at 150 degrees for 40 minutes, shake lightly after the oven, immediately turn it upside down, cool completely and then remove the mold

10. Peel the ripe chestnuts and cut them into small pieces for backup.

11. 80 grams of refined sugar and 20 grams of water cooked into caramel

12. Then quickly add 70 g of whipped cream and mix into the carrot sauce.

Steps 13 to 16

13. In a frying pan, 40 grams of sugar and 10 grams of water are cooked into caramel, then mixed with 15 grams of hot water

14. Pour it into the chopped chestnuts and add the butter and stir until it boils.

15. Mix the carrot chestnuts in the middle of the cake, and then pour the carrot sauce from step 9 around the circle, and you're done.

Handy cooking tips

　　Note: The cake in the recipe is similar to the cake in the recipe.When cooking carrot sauce, the carrot should not be cooked too hot, pay attention to slow cooking on the one hand, and constantly stirring on the other hand, to prevent cooking.After the carrot sauce is cooked, it is poured into a storage tank, sealed and stored in the refrigerator for a long time.When you go to the top of the cake to the carrot sauce, pour a circle along the cake, about 1 to 2 cm, a circle is enough.