Chestnut Cake

Chestnut Cake

1. Prepare all the ingredients, mix the flour and baking powder and sieve for later use

2. Put the eggs and powdered sugar in an egg beater and beat them evenly with a manual whisk

3. Sift in the mixed low-gluten flour and baking powder, and beat evenly with a manual whisk

4. Put the butter in the small milk pot

5. Melt in water and let cool for later use

6. Pour the melted butter into the stirred batter, stir evenly, and place the stirred batter in an egg-beating bowl and let stand for 15 minutes

7. Put the static batter in a disposable piping bag and put it in the refrigerator overnight

8. Prepare the mold, squeeze the mixed batter into the mold to 80% full, shake it a few times to eliminate bubbles

9. Changdi oven preheated 170 degrees in advance

10. Put the preheated oven into the mold, bake for 30 minutes, after the oven is released, it is ready to eat

11. Chestnut cake

12. Chestnut cake

13. Chestnut cake

14. Chestnut cake

15. Chestnut cake

16. Chestnut cake

Tips:

After refrigerating the mixed batter, the taste is better. The baking temperature is adjusted according to your own oven. If the egg is larger, just use 2 eggs, about 120 grams.