Chestnut cake baby food supplement, low gluten flour + corn starch + egg
Today's chestnut cake contains a large number of chestnuts. It has a strong chestnut fragrance, soft and sweet, and has a super cotton texture that melts in the mouth.It can be roasted or steamed. It is one of the delicious foods that should not be missed in autumn~~Reference month age: 10M+
Step 1 . Ingredients: (8-inch mold) chestnut kernel 200g white granulated sugar 50g low gluten flour 60g corn starch 20g egg Five butter 40g
Step 2 . Steam chestnuts in a pot for 15 minutes.
Step 3 . Use a knife to scratch, remove the shell and skin. Take 200 grams of chestnut kernel and 150 grams of water to make chestnut mud.
Step 4 . Chestnut mud can be eaten directly for the baby. Here, if it's 200 grams of chestnut kernel plus 200 grams of water, it's just right. Pomelo mother added another 50 grams of water behind it.
Step 5 . Melt the butter in hot water, add a little sugar in the formula after melting, and stir until the sugar melts.
Step 6 . Separate the egg white and yolk, put the egg white in a small bowl without oil and water, and put the egg yolk directly into the butter. After stirring evenly, add the chestnut mud and stir well. 🌻 Tips: put each egg white into a small bowl, and immediately pour the egg white into the big bowl after beating, and then separate the next egg. In summer, eggs are easy to deteriorate, and the yolk is easy to break. Doing so can avoid beating several eggs. One yolk breaks, and the previous egg white is useless.
Step 7 . After mixing, I found it a little dry, because I had to add flour next.
Step 8 . Add 50 grams of water and stir well. If you use 200 grams of chestnut kernel and 200 grams of chestnut mud, there is no need to add extra water here.
Step 9 . After stirring evenly, sift the flour and add it.
Step 10 . Stir well and the egg yolk paste is ready.
Step 11 . Add a few drops of lemon juice to the egg white, first hit the fish eye bubble, add the first sugar, then hit the foam evenly and finely, add the second sugar, finally see the crooked hook on the head of the egg, add the third sugar, and finally hit the hard foaming state. Each time, make several rounds in the middle and the edge of the egg basin, and repeat this all the time.
Step 12 . Preheat the oven to 150 degrees.
Step 13 . Scrape the edge of the egg basin with a circle of protein cream and egg yolk paste and mix well.
Step 14 . Cut and mix well, and pour all into the protein cream.
Step 15 . Cutting and mixing is to cut in at 2 o'clock and lift up at 7 o'clock. Finally, you can't see the protein cream when you lift the batter. Don't stir it too much.
Step 16 . Pour the cake paste from 15cm high into the mold.
Step 17 . Pick up the mold, throw it twice, put it into the oven, 150 degrees for 50 minutes. See if the cake is cooked in the middle. Poke it in with a toothpick. If the cake is not brought out, it is completely cooked.
Step 18 . After taking it out, fall down 2 times from 15cm high, and turn it upside down to cool it.
Step 19 . After thoroughly cooling, gently press around to demould. 🌻 Tip: there's no full mold here, because I didn't take a picture of it when I steamed it in a baking bowl.
Step 20 . Besides roasting, it can also be steamed over medium heat for 50 minutes.
Step 21 . Soft and sweet~~
Step 22 . Thick chestnut fragrance!
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