Chestnut cake

Overview

I've made candied chestnuts but don't know how to consume them. Suddenly I feel like I'm a little overwhelmed? Finally, I remembered that there seemed to be a chestnut cake, so I simply finished off the candied chestnuts - of course, only part of it. For Junzhi's butter cake, the 100 grams of butter in the recipe made people jump with fear. I struggled a lot: Should I cut that amount off by at least one-third? In the end, I finally kept the original ingredients in order to experience the taste of the full amount of oil, and only reduced the sugar partially, because candied chestnuts are already very sweet. While baking. Watching the butter overflowing and sizzling and dancing in the cup, I couldn't help but sigh - it's really heavy oil! ~~

Tags

• baking
• baking powder
• butter
• cake flour
• candied chestnut puree
• egg
• fine sugar
• milk

Ingredients

Steps

1. 1 Candied chestnuts

   

2. 2 Put it into a mesh sieve and use a spoon to crush it through the sieve

   

3. 3 Get chestnut paste

   

4. 4 Get chestnut paste

   

5. 5 Cake ingredients

   

6. 6 Soften butter and add caster sugar

   

7. 7 Beat with a whisk

   

8. 8 Beat with a whisk

   

9. 9 Pour in the chestnut puree and stir evenly

   

10. 10 Add eggs in 4-5 batches and beat

    

11. 11 until fully integrated

    

12. 12 until fully integrated

    

13. 13 Add milk

    

14. 14 Mix low-gluten flour and baking powder, sift into chestnut butter paste

    

15. 15 Mix well

    

16. 16 Load into the mold, 2/3 full

    

17. 17 Place on baking sheet

    

18. 18 Put in the oven, middle layer, heat up and down, 180 degrees, bake for 15-20 minutes

    

19. 19 Put in the oven, middle layer, heat up and down, 180 degrees, bake for 15-20 minutes

    

20. 20 Golden on the surface, out of the oven

    

21. 21 Demold