FreshMilk CreamChestnutsEggsPancake

　　Fresh Milk CreamChestnut Pancake is made withAlbumen BallsThree semi-finished products—albumen balls, chestnut paste, and fresh cream—are used to make the cake.The finished product is delicate, rich in flavor but refreshing; it is a seasonal treat for autumn. If not stored properly, it can become watery or spoil easily. It should be refrigerated when sold.The production process is as follows:

One, Making of Albumen Balls

Raw Materials FormulaEggs6 white eggs, 0.5 kilograms fine sugar

Production Method 1. Whipping: Beat the egg whites to a thick foamy state, resembling snow cream.

2. Adding Sugar: Add the fine sugar and gently rub with wire brush two or three times until evenly distributed.

3. Shaping: After mixing well, transfer into a bag and use a flat nozzle to shape on a paper tray as needed.

4.Baking: Bake at approximately 50～60℃; avoid burning or undercooking the exterior while overcooking the interior.After baking, it resembles a steamed bun, hard and very porous inside.Two, Making of Chestnut PasteRaw Materials Formula Clean chestnuts: 0.5 kilograms Water: 0.2 kilograms Sugar: 0.25 kilograms Milk Cream: 0.075 kilograms

Production Method 1. Heating: First, sprinkle water on the fresh chestnuts and place them in a tray to heat up; cover with burlap after roasting to retain heat.

2. Shelling: Peel and remove the shells of roasted chestnuts while they are still warm.

3. Mashing: Boil cleaned chestnuts, add water until soft.

4. Grinding: Use a roller machine to grind the mashed chestnuts into a smooth paste when hot.

5. Finishing Paste: Mix the hot ground chestnut paste by hand with sugar syrup and milk cream until desired consistency is achieved; store leftover in refrigerator to prevent spoilage.

Three, Making of Fresh Milk Cream Paste

Raw Materials Formula Fresh milk cream: 0.45 kilograms Sugar powder: 0.075 kilogramsProduction Method First, pour the fresh milk into a copper pot and whip with wire brush in order; start light then heavy, slow to fast until fluffy like cotton.Add sugar powder after whipping gently, ensuring even distribution.Note during operation: Ensure moisture is removed from the copper pot initially; avoid overwhipping which may cause water separation; do not overwork when adding sugar powder.

Four, Cake Preparation Use albumen balls as base, place a border paper underneath. Arrange chestnut paste in small strips around and on top of the albumen balls with spaces between them.

Next, fill the gaps with fresh milk cream paste using a toothed nozzle (triangular shape), then decorate surface and edges according to preference.The finished product can weigh 150g, 500g or 1kg.Fresh Milk Cream Thin

Pancake

[Fresh Milk CreamThin Pancake]

Ingredients: Eggs—5; Flour—1; Milk—750cc; Sugar—50g; Melted Butter—30g; Salt (a little)Filling: Fresh Milk Cream—500cc; Strawberries1. Beat eggs and sugar together.2. Dissolve fully.3. Add flour and mix uniformly.

4. Blend in milk evenly.

5. Pour in melted butter and add a little salt, then stir to make pancake batter.6. Grease non-stick pan lightly and heat up. ♡

7. Scoop 50cc of the batter into the pan and fry until slightly golden on one side.8. Flip over and fry briefly.9. Whip fresh cream to stiff peaks; this brand tastes great.

10. Place whipped cream in a piping bag and pipe into the pancake.11. Top with strawberries, then serve.--250g;ChocolateFresh Milk CreamPuff Pastry◎ Puff Pastry Ingredients 10~12 piecesButter 50gWater 100g

Low-gluten flour

Eggs 100g (2)◎ Filling Ingredients

Milk 50g

Cocoa powder 2 tablespoons

Vegetable cream 200g

Gelatine 1/2 teaspoon

◎ Puff Pastry Method Preheat oven to 190℃/160℃, place parchment paper on baking sheet.

In a small saucepan, melt butter and water together; once melted and boiling, turn off heat, sift in low-gluten flour, and mix well with wooden spoon.

Whisk eggs in a large bowl until frothy. Slowly pour egg mixture into the flour mixture while stirring quickly with a wooden spoon to ensure everything blends uniformly.

Use piping bag filled with puff pastry dough; pipe onto baking sheet forming almost equal-sized circles, lift slightly to form about 2cm height.

Bake in oven at 190℃/160℃ for about 25 minutes. Remove and let cool before use (do not open during baking).

◎ Filling Method Chill mixing bowl and whisk attachment in freezer.

Microwave milk gently, add cocoa powder, mix until smooth without lumps; remove from heat.

Add gelatine and stir well; chill this mixture separately.

　　Whip fresh cream to stiff peaks, then slowly fold in chilled chocolate mixture (if too thick, add some fresh cream to thin out), blend gently using spatula before refrigerating for later use.◎ Puff Pastry Decoration Slice puff pastries horizontally into two halves, bottom slightly smaller; about 1/3 for the bottom and 2/3 for the top.Pipe fresh cream in concentric circles onto the lower half of each puff pastry from center outwards, similar to piping ice cream. This will ensure the filling is well-filled inside.

Garnish with sprinkles, gently press the upper half back on top and secure without pressing too hard.

Store in freezer until chilled thoroughly; best served after dusting with sugar powder using a sieve for added elegance.

Water 100g

　　Low-gluten flour80g

Egg(s) 100g (2 pieces)

◎Filling ingredients

Milk 50g

Cocoa powder 2 tablespoonfuls

Plant-based whipped cream 200g

Gelatine powder 1/2 teaspoon

◎Puff pastry preparation

　　OvenPreheat the oven to 190℃ / 160℃, and prepare a baking sheet lined with parchment paper outside the oven.

Put the cream and water in a small saucepan and heat until the cream melts and the water boils. Turn off the heat, sift the low-gluten flour into the mixture, and stir with a wooden spoon.

Beat the eggs in a large bowl with a fork, then gradually add the egg liquid to the dough while stirring quickly with a wooden spoon. Ensure each addition is fully incorporated before adding more, or the dough may separate.

Load a piping bag with a large nozzle and fill it with the puff pastry batter. Pipe out approximately equal-sized circles on the baking sheet, pulling up slightly to form about 2cm height.

Bake in the oven at 190℃ / 160℃ for about 25 minutes. Remove and let cool before use.(Do not open the oven door during baking; otherwise, the puffs may deflate.)

◎Filling preparation

Place the mixing bowl and whisk in the freezer to chill.

Microwave or gently heat the milk over low heat, then add the sifted cocoa powder and stir until smooth with no lumps. Turn off the heat when done.Add the gelatine powder and mix well; let cool before using.

Pour the cream into a chilled mixing bowl and beat at medium speed until peaks form. Stop beating once the trace is not immediate after lifting the whisk.

Add the cooled chocolate mixture (if too thick, you can add some of the fresh cream to thin it slightly). Mix gently with a spatula until combined, then chill in the refrigerator before use.

◎Puff pastry decoration and assembly

Cut each puff horizontally into two halves, keeping the lower part slightly smaller at about 1/3 and the upper part as 2/3.

Take out the chocolate cream from the fridge and fill a piping bag (use a larger nozzle for easier filling). Pipe the cream in concentric circles starting from the center of each puff's bottom, spreading outward to ensure it is full.

Sprinkle colored beans over the filled area, then place the top half of the puff carefully on top. Gently press down to secure without pressing too hard to avoid flattening them.

Place in the freezer until cool through; serve immediately or dust with powdered sugar for added appeal!