Harvest autumn

Overview

Autumn is the season of harvest, and autumn is a yellow picture. Use the simplest baking method to submit an autumn homework------a small pumpkin on the firewood pile! The two small bundles of firewood are made of sponge cake and framed with chestnut cream sauce. After the cake was taken out of the oven and allowed to cool, I kept two pieces that I wanted to use, and my son snatched the rest. I was quite satisfied with the organization. I brought the chestnuts back to my mother's house last month. The chestnuts grown on my own tree always taste very delicious. The cream mixed with it is mellow and delicate. I ate several spoonfuls of it in my mouth. This is my first time making this little pumpkin. I usually don’t have the patience to shape it one by one, and I always feel that it won’t be crispy. I didn’t expect the finished product to be very pleasant. It’s still crispy after cooling, and has a rich and sweet pumpkin flavor. I really had to take the photo secretly, otherwise it would be over if my son didn’t find it. This is also the case. I called them after taking the photo, and the two of them finished it in a while! Taking pictures is a flaw, I don’t know how to arrange the dishes, I don’t know how to take pictures, it’s sad!

Tags

• baking
• butter
• cake flour
• cake mix
• caster sugar
• chestnut
• cocoa powder
• corn starch
• egg
• pumpkin puree
• whipping cream
• white sugar
• milk
• salt

Ingredients

Steps

1. 1 Prepare the ingredients for sponge cake and chestnut cream

   

2. 2 Crack the eggs into a basin without oil and water at room temperature, add fine sugar

   

3. 3 Use an electric whisk to beat the hot water at 40 degrees Celsius (the volume will triple in size, just use the whisk to make a "ten" sign for 10 seconds without disappearing)

   

4. 4 Sift in the cake flour and mix lightly and quickly until there is no dry powder

   

5. 5 Then add the mixture of milk and butter (heat the butter and milk in water in advance to dissolve and let it sit at room temperature)

   

6. 6 Use a spatula to quickly mix until it becomes smooth and smooth

   

7. 7 Line a square mold with oiled paper, pour in the cake batter, preheat the Baicui PE5459 oven in advance, and bake at 160 degrees for 30 minutes

   

8. 8 When the time is up, the cake is baked and taken out of the oven. Turn on the oven light to check the condition of the cake more conveniently

   

9. 9 Invert and let cool, then cut the cake into small pieces and set aside

   

10. 10 When baking a cake, make pumpkin cookies and prepare the ingredients

    

11. 11 After the butter is softened, add caster sugar and beat until the volume becomes larger, softer and fluffy

    

12. 12 Steam the pumpkin and press it into puree, take 60G and add it to the butter

    

13. 13 Continue to beat and mix evenly

    

14. 14 Sift the flour and cornstarch and add

    

15. 15 Use a scraper to mix until there is no dry powder, knead into a ball and let it rest in the refrigerator for half an hour

    

16. 16 Then take it out and shape it into small pieces, then use a toothpick to draw out the shape of the pumpkin, and decorate with raisins

    

17. 17 Bake in the middle rack of the Petri PE5459 oven at 160 degrees for 25 minutes

    

18. 18 Boil the chestnuts, add milk, butter and sugar and beat with a food processor until fine

    

19. 19 After whipping the light cream, add the above chestnut paste and cocoa powder

    

20. 20 Stir evenly until smooth

    

21. 21 Spread sponge cake mix with chestnut cream

    

22. 22 Arrange the shape, use a fork to mark the lines, squeeze out two strips of chocolate paste (to describe two bundles of firewood)

    

23. 23 Arrange the small pumpkin cookies and decorate slightly with mint leaves.