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动手做一个美味的奥地利栗子蛋糕

 by脸圆圆
Featured

主题:: 动手做一个美味的奥地利栗子蛋糕

Intro:: Austrian Chestnut Cake

理想情况下,你的所有成分测量和一切准备(只是为了以防万一有一点麻烦 - 我发现这是特别有帮助,如果你发现你的面糊缺乏水分/物质/甜味/等,只是添加了一些更多) 重要的是所有的成分都在室温下(20-25℃),除非你的蛋糕食谱明确说出别的东西;
用叉子把栗子压成细的碎末(你可以买煮熟的,但如果你自己来烤或者煮,你会品尝到更好的味道,然后自己剥皮)。
黄油和粉尘的蛋糕锡用面粉;
预热烤箱(热风170℃);

Ideally you have all ingredients measured and everything prepped (just in case have a bit extra at hand - I find this particularly helpful if you find that your batter is lacking moisture/substance/sweetness/etc, just add a tad more later on); it's important that all ingredients are at room temperature (c. 20-25C) unless your cake recipe specifically states something else;
With a fork crush the chestnuts into fine flower (you can buy them cooked, but they'll taste better if you roast or cook, then peel them yourself);
Butter & dust the cake tin with flour; 
Preheat the oven (hot-air c. 170C);

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