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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! ~~
