Chestnut Cake

Chestnut Cake

Introduction:

"I don't know how to consume the candied chestnuts, but I suddenly feel that I'm in a bit of a panic? At last, it seemed that there was a chestnut cake, so I just killed the sugar chestnut - only part of it, of course. Do you want to cut off at least one third of the butter cake? Finally, in line with the idea of experiencing the whole oil taste, the original ingredients were retained, and only part of the sugar was reduced, because the sugared chestnuts were already very sweet. When it's baking. Looking at the butter spilling in the cup and dancing, I can't help sighing - what a heavy oil! ~~”

Production steps:

Step 1: sugar chestnut

Step 2: put it into the screen and roll it with a spoon

Step 3: get the chestnut

Step 4: get the chestnut

Step 5: Cake Ingredients

Step 6: soften butter and add sugar

Step 7: beat with an egg beater

Step 8: beat with an egg beater

Step 9: pour in the chestnuts and stir well

Step 10: add eggs in 4-5 times and beat

Step 11: to fully integrate

Step 12: to fully integrate

Step 13: add milk

Step 14: mix the low gluten flour and baking powder and sift into the chestnut butter paste

Step 15: mix well

Step 16: load the mold, 2 / 3 full

Step 17: put in the baking tray

Step 18: put in the oven, middle layer, heat up and down, 180 degrees, bake for 15-20 minutes

Step 19: put in the oven, middle layer, heat up and down, 180 degrees, bake for 15-20 minutes

Step 20: the surface is golden, and it's out of the oven

Step 21: demoulding

Materials required:

Low gluten powder: 100g

Mashed chestnut with sugar: 100g

Eggs: 100g

Fine granulated sugar: 45g

Butter: 100g

Baking powder: 1 / 4 teaspoon

Milk: 1 tablespoon

Note: it seems to be troublesome to make chestnut paste. In fact, once the chestnut powder is crushed, it doesn't take much effort, especially the hot chestnut just out of the pot.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet