Empty Fried Brown Sugar Chestnut Pound Cake
1.
Preheat the air fryer to 180 degrees for 10 minutes.
2.
Prepare chestnuts: If chestnuts are boiled with nectar (sweetened chestnuts), cut them horizontally into three pieces, and use kitchen paper to absorb water. The chestnuts I used to fry with sugar, the peeled chestnuts were cut in half
3.
Spread a little butter on the inner layer of the mold (outside the portion), sprinkle a little flour, dust off the excess flour, and place the chestnut kernels on the bottom
4.
Mix three warm sugar (or white granulated sugar) and brown sugar powder (liquid brown sugar I use) and stir well
5.
Put the softened butter in an egg beater and stir with an electric whisk until the state of mayonnaise
6.
Add the mixed sugar in two batches, and beat well. Because I use liquid brown sugar, it is not easy to see that the butter has become larger and lighter in color.
7.
Pour the beaten egg liquid in several times, each time until it is completely mixed, then add the next time
8.
Repeat the above steps
9.
Until all the egg mixture is well mixed
10.
Sift in the mixture of low-gluten flour and baking powder
11.
Mix well with a spatula
12.
Pour the batter into the chestnut-covered mold, fill and smooth the corners
13.
Put it in an air fryer and bake at 180 degrees for about 30 minutes
14.
After the completion, the top is bulged, colored, and the empty drawer is pulled out with the handle
15.
Inverted and demoulded, it can be eaten directly after cooling and dicing
Tips:
1. After demoulding, you can also brush a little rum, wrap it in plastic wrap and store it in a cool place for 2.3 days. When eating, brush a little apricot jam and powdered sugar for decoration. I didn't drink rum because it was for children.
2. Chestnut kernels are best boiled in sugar water, or you can buy chestnut kernels packed in supermarket bags, which have a lot of moisture, otherwise the roasted taste will be dry
3. I use a mini mold, and the amount can be increased or decreased according to the size of the mold.
