Low fat and low sugar Marfan cake with milk flavor and Chestnut Puree

Low fat and low sugar Marfan cake with milk flavor and Chestnut Puree

Introduction:

"It's a good time to eat chestnuts. The streets are full of delicious fried chestnuts with sugar. Our old men and women came home that day with a bag full of fried chestnuts with sugar. I don't like chestnuts, but they become hard when they are cold, and they are very choking. If you eat too much, you will feel indigestible and don't want to eat for a day. So it's more or less inconsistent. But insect paper and rabbit paper are not people who like to waste food, some things will be put by us again and again, put... To not fresh, just eat. Can I make this happen? So think of a good way to deal with the remaining sugar fried chestnuts?? O(∩_ In the past, people used to make cakes with chestnuts. They used to make Montblanc, and the chestnut paste inside was made with cream. Chestnut itself is very sweet, with cream and sugar, presumably only very sweet people can eat it? Rabbit paper is a girl who is afraid of fat. Generally, she doesn't like to put sugar or cream in things. So, today I'd like to introduce a very healthy method of making Chestnut Puree. I'll use it to make some unique snacks. As we all know, chestnuts are very nutritious. Rich in unsaturated fatty acids, vitamins and minerals, it can prevent and treat hypertension, coronary heart disease, arteriosclerosis, osteoporosis and other diseases. It is a good tonic for anti-aging and longevity. But chestnuts are also high in sugar. It's wrong to think of them as fruits

Production steps:

Materials required:

Cooked chestnuts: 100g

Milk: 180g

Low gluten flour: 100g

Sugar: 5g

Baking powder: 1 teaspoon (5ml)

Baking soda: 1 / 4 spoon (5ml)

Brown sugar: 20g

Vegetable oil: 50g

Chestnut Puree: 100g

Raisins: moderate

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet