Montblanc Cake Roll
2024-08-31 14:59:32 161
Autumn wind rises, eating chestnuts. The chestnut puree I made before came in handy. I promised my beautiful colleague that I would give her a pizza, and it's been a month since I promised. Now it's finally come true! If I don't do it again, my personal credit will be completely lost...
Details of ingredients
Technique
Steps to make Montblanc Cake Roll
![]()
1. Prepare the ingredients, (One egg was too mischievous and forgot to appear on camera)![]()
2. Separate the egg yolk, add 10g of sugar, stir with an egg beater until the color slightly turns white, add corn oil and stir until blended![]()
3. Add milk and stir to blend![]()
4. Sieve in low gluten flour![]()
5. Gently mix into a delicate batter![]()
6. Separate the protein and place it in a deep, oil-free and water free basin. Add white sugar in three portions and beat until it becomes wet and foamy![]()
7. Mix egg yolk paste and egg white cream evenly in 3 portions with a scraper, and the mixed batter will be fluffy and delicate in volume![]()
8. Pour the batter into a baking tray, smooth the surface, lift it up to shake the bubbles inside, place it in a preheated oven, put it in the middle layer, heat it up and down, 180 degrees, for 15 minutes (time and temperature for reference)![]()
9. Remove from the oven, invert and let cool, cut off the edges, apply a layer of chestnut puree first, and then spread whipped cream on top![]()
10. Roll up and shape![]()
11. After thawing, put the frozen chestnut puree in the microwave for 2 minutes to immediately restore its smooth and fragrant taste. Let it cool and set aside for later use. (Alternatively, microwave directly without thawing)![]()
Mix chestnut puree with whipped cream evenly and put it in a fresh-keeping bag![]()
13. Cut a small opening, squeeze noodles at will, squeeze squeeze squeeze squeeze squeeze... This is a masterpiece of clumsy hands!![]()
14. Cut a few sheets of finished products before packaging and sending them to others
