Nutrition analysis view details
64 grams
52 grams
20 1g 1584
kilocalorie
The low-salt diet is worth a try!
List of ingredients added to the purchase list
200 grams of chestnut kernel, 50 grams of sugar, 60 grams of low-gluten flour, 20 grams of corn starch, 5 eggs and 40 grams of butter.
Cooking steps
Step 1/2 1
Ingredients: (8-inch mold) Chestnut kernel 200g sugar 50g low-gluten flour 60g corn starch 20g eggs 5g butter 40g.
Step 2/2 1
Steaming chestnuts in the pot 15 minutes.
Step 3/2 1
Scrape, peel, peel with a knife. Take 200 grams of chestnut kernels and water 150 grams, and beat them into chestnut paste.
Step 4/2 1
Chestnut paste can be directly given to the baby. If it's 200 grams of chestnut kernel and 200 grams of water, that's just right. Mother grapefruit added 50 grams of water in the back.
Step 5/2 1
Melt butter in warm water, add a little sugar to the formula after melting, and stir until the sugar melts.
Step 6/2 1
Separate the egg white from the egg yolk, put the egg white in a small bowl without oil and water, and put the egg yolk directly in the butter. After stirring evenly, add all the chestnut puree and stir evenly. Tip: Put each egg white in a small bowl. Immediately after beating, pour the egg white into a large bowl and separate the next egg. In summer, eggs are easy to deteriorate and yolk is easy to break. This can avoid beating a few eggs, one yolk is broken and the egg white in front is useless.
Step 7/2 1
After stirring, it was found to be a little dry, because flour was added next.
Step 8/2 1
Add 50 grams of water and mix well. If you use 200 grams of chestnut kernel and 200 grams of chestnut paste, there is no need for extra water here.
Step 9/2 1
After mixing well, sift the flour and add in.
Step 10/2 1
Stir well and the egg yolk paste will be ready.
Step 1 1/2 1
Add a few drops of lemon juice to the egg white, first beat the fish's eyes, add the first sugar, then beat the foam evenly and finely, add the second sugar, finally see the hook on the egg beating head for the last time, add the third sugar, and finally beat it to a hard foaming state. Every time you play, play a few laps in the middle and edge of the egg bowl and repeat it all the time.
Step 12/2 1
Preheat the oven, 150 degrees.
Step 13/2 1
The scraper cuts and mixes a circle of pastry and yolk paste on the edge of the egg basin evenly.
Step 14/2 1
After cutting and stirring evenly, pour all of them into the egg white cream.
Step 15/2 1
Cutting and mixing means cutting in at 2 o'clock and lifting at 7 o'clock. Finally, when you lift the batter, you can't see the cream. Don't stir too much.
Step 16/2 1
Pour the cake paste into the mold from the height of 15cm.
Step 17/2 1
Pick up the mold, drop it twice, and bake in the oven 150℃ for 50 minutes. See if the cake is cooked in the middle. Stick it in with a toothpick If you don't take the cake out, it's completely cooked.
Step 18/2 1
After taking it out, it fell twice from the height of 15cm and cooled upside down.
Step 19/2 1
After complete air cooling, gently press around to demould. Tip: there is no full mold here, because I put a little out and steamed it in a baking tray, but I didn't shoot it.
Step 20/2 1
In addition to baking, you can also steam for 50 minutes on medium heat.
Last gear
Soft and sweet ~ ~ thick chestnut fragrance!