Chestnut Matcha Cake

Name: Chestnut Matcha Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 40g Cake flour; 10g chestnut; 20g milk; 20g Salad oil; 3g Matcha powder; 2 pcs yolk; 10g Caster sugar; 2 pcs Egg white

by sourcehe

4.6 (1)

Favorite

2

Difficulty

Easy

Time

1h

Serving

2

It's chestnut season again. Chestnuts are boiled and eaten, fried and eaten, boiled in soup, and can be used to make mooncakes and cakes. They are delicious anyway. Let’s make chestnut matcha cake today. "

Ingredients

Chestnut Matcha Cake

1. Cooked chestnuts, shelled, chopped, and let cool;

2. Add 10 grams of caster sugar to 2 egg yolks, mix well

3. Add 20 grams of salad oil and mix well, then add 20 grams of milk and mix well;

4. Then add 10 grams of freshly chopped chestnuts and mix well;

5. Brush the cake flour and matcha powder;

6. Add it to step 4, mix well, and there is no granular shape;

7. 2 egg whites, beat into large bubbles, add 7 grams of caster sugar, continue to beat, then add 7 grams of caster sugar, and finally add 6 grams of caster sugar, and send to the inverted bowl without flowing out.

8. Take 1/3 of the egg white paste into the egg yolk paste, mix well, then add the remaining egg white paste and continue to mix evenly;

9. Pour into the mold;

10. Preheat the oven, 170 degrees, bake for 25 minutes

Tips:
1. After removing the shells, the cooked chestnuts can be boiled in a pressure cooker if they are not rotten enough
2. Each oven is different, and the mold size is different, the temperature and time are slightly different;