Chestnut Cake

Chestnut Cake

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

2. Place 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 beater and let it stand for 15 minutes.

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

8. Prepare the mold, squeeze the mixed batter into the mold until it is 80% full, and shake it vigorously to eliminate air bubbles.

9. The Changdi oven is preheated 170 degrees in advance.

10. Put the preheated oven into the mold and bake for 30 minutes. After the oven is released, the mold is ready for consumption.

Tips:

The stirred batter will taste better after being refrigerated.
The baking temperature is adjusted according to your own oven.
If the eggs are relatively large, just use 2 eggs, about 120 grams.