Mum bought really lots of beautiful chestnuts. She steamed the chestnuts, and peeled them one after another for almost entire week... In fact, there's some kind of ready-made, Turkish chestnut past cans in the supermarket, which are convenient. But it will be such a waste if we didn't use the fresh nuts. Mont Blanc is one of the favorite sweets, and since we have so many chestnuts, maybe I should give it a try. However, roll cake is relatively easy, so let's begin with something easy :D | 媽媽買了好多好漂亮的栗子!把栗子蒸熟後,一顆一顆剝開剝了將近一個禮拜...。事實上坊間有賣土耳其來的栗子泥罐頭,調味好了很方便,但是這麼多新鮮栗子不用太可惜了嘛。 蒙布朗一直是我最喜歡的甜點之一,有這麼多栗子也是想試試看,不過蛋糕卷相較之下簡單多了,就先從簡單的開始吧:D |
Ingredient Chiffon Cake: 5 Egg Yolks 60g Chestnut paste 1 tablespoon rum 100g Cake flour (or All purpose flour:Cornstarch=4:1) 130g Granulated Sugar 1/4 teaspoon of Baking Powder 1/4 teaspoon of Salt 65ml Milk 1/4 cup of Any Kind of Liquid Oil 1/4 teaspoon of Vanilla Extract 5 Egg Whites Chestnut paste filling: 400g Chestnut paste 40g unsalted butter 85g granulated sugar Procedure: 1. Mix the yolks with sugar(30g), add milk and silted powders, and then the chestnut past, rum and oil. 2. Whip the egg whites and sugar(add 30g at a time) and till it's close to meringues 3. Mix some meringues with the yolk mixture 4. Add the rest of the meringues into the yolk mixture and now you're ready to bake it 5. Bake the cake in a preheated oven, 170C for 15 mins. I use a 40x32cm model. 6. When the baking is done, take out the cake from the oven immediately and cool it down. Chestnut paste filling: 7. Put the stimmed 400g of chestnut into a food processor, or you can press them with the spoon and made them into paste. Or you can keep some of the chunky chestnut in the paste to have more layers of taste. 8. Melt the butter with sugar, and stir it with the chestnut paste, and we get the filling now. Roll the roll cake 9. When the cake is completely cooled, use a knife to draw four folding lines at the starting point of rolling. Do not break the cake. These folding lines make the rolling much easier and save the cake from cracking. (Imagine these lines are the folding lines on fat bellies!) 10. Spread the chestnut paste: the paste on the folding lines can be thicker, and it will get thinner and thinner till the other side of the cake. 11. Roll the cake and then wrap it with the baking sheet. Store it in the fridge for 5 to 6 hours. Take the cake out from the fridge and cut it. Optional: Decoration 12. Bake some almond slices for 5 minutes to have some aroma. Garnish the top of the cake with the almond slices. I know it sounds extremely abstract, so here's the picture for the rolling steps: | 材料 戚風蛋糕體: 蛋黃 5顆 栗子泥60克 蘭姆酒一大匙 低筋麵粉 100克 精製砂糖 130克 泡打粉 1/4茶匙 鹽 1/4茶匙 奶 65毫升 任何液體油 1/4杯 蛋白 5顆 栗子餡: 栗子泥400克 無鹽奶油40克 精緻砂糖85克 做法: 1. 將蛋黃跟30克糖混在一起,加入牛奶混勻,再加入過篩厚的粉類。慢慢攪拌均勻後再依序加入栗子泥、蘭姆酒、油混勻。 2. 將蛋白跟糖加在一起,一次加30克,打到乾性發泡的蛋白霜。 3. 將部分但白霜根蛋黃混合一起 4. 將剩下的但白霜慢慢加入變成麵糊,可以烤了 5. 放入已預熱170C的烤箱烤15分鐘,我使用的是40x32cm的模型。 6. 烤好蛋糕後一定要馬上拿出來冷卻。 栗子餡 7. 將400g蒸熟的栗子放入食物處理機打成泥,或是用湯匙壓成泥也可。可以適當保留些塊狀的栗子,增加層次感。 8. 隔水加熱融化奶油,再拌入砂糖。將奶油糖跟栗子泥攪拌均勻就完成了。 卷蛋糕卷 9. 蛋糕確定冷透後,在卷心的起點用刀子輕輕刮下四條折線但是不要刮到底把蛋糕刮斷了。這樣的皺摺能讓卷心的過程更順利,不容易斷裂。(把這樣的折線想成肥肚子卷起來的時候會出現的肥肉折線就對了XD) 10. 抹上栗子泥:可以在四條折線的起點抹厚一點,然後越來越薄。 11.卷好後用烤盤紙包起來,放冰箱五六個小時再取出切片即可。 可有可無:裝飾 12. 將杏仁片稍微烤5分鐘,讓香氣出來,再裝飾在蛋糕上。 我知道這聽起來很抽象,所以附了卷蛋糕圖: |