Nutritional analysis See details
64g
52g
201g 1584
kcal
A low-salt recipe that's worth checking out!
Ingredients list Add to shopping list
Chestnut kernels 200g, sugar 50g, low gluten flour 60g, corn starch 20g, eggs 5, butter 40g
Cooking steps
Steps 1/21
Ingredients: (8-inch molds) Chestnut kernels 200g Sugar 50g Low gluten flour 60g Corn starch 20g Eggs 5 Butter 40g
Step 2/21
Steam the chestnuts for 15 minutes.
Step 3/21
Scratch them with a knife to remove the shells and skins. Take 200g of chestnut kernels and 150g of water to make chestnut puree.
Step 4/21
Chestnut puree, can be given directly to the baby. Here if 200 grams of chestnut kernels with 200 grams of water is just right, Yuzu mom added another 50 grams of water at the back.
Step 5/21
Melt the butter over hot water, add a bit of sugar to the recipe and whisk until the sugar melts.
Step 6/21
Separate the egg whites and yolks, put the egg whites in a small bowl without oil or water, and put the yolks directly into the butter. Beat well, chestnut puree are added to stir. Tips: every beat an egg white are put in a small bowl, immediately after beating the egg white into a large bowl and then separated from the next egg, summer eggs easily deteriorate, the yolk is very easy to break, this can be avoided to beat several eggs, there is a yolk broken, before the egg white are useless.
Step 7/21
After stirring, I found that it was a bit dry, because I had to add flour next.
Step 8/21
Another 50g of water was added and stirred well. If you used 200g chestnut kernels plus 200g beaten chestnut puree above, you don't need to add extra water here.
Step 9/21
After beating well, add the flour under the sieve.
Step 10/21
Mix well and the egg yolk batter is ready.
Step 11/21
Add a few drops of lemon juice to the egg whites, beat until there are fish-eye bubbles, add the first sugar, then beat until the foam is uniform and fine, add the second sugar, and then add the third sugar, and then add the third sugar, and then beat until stiff peaks form. Each time you beat, beat a few times in the center and a few times around the edge of the bowl, and repeat.
Step 12/21
Preheat the oven to 150 degrees.
Step 13/21
With a spatula, cut a circle around the edge of the egg bowl to mix the meringue and yolk mixture.
Step 14/21
Cut the mixture well and pour it all into the meringue.
Step 15/21
Cutting is done by cutting in at 2 o'clock and lifting up at 7 o'clock. Eventually lifting the batter to see no meringue is enough, don't over mix.
Step 16/21
Pour the cake batter into the mold from 15cm high.
Step 17/21
Take the mold and drop it 2 times, send it to the oven at 150 degrees for 50 minutes. To see if the center of the cake is cooked, poke a toothpick into it and no cake body is brought out, it is fully cooked.
Steps 18/21
Take the cake out of the oven and drop it 2 times from a height of 15cm, then invert it to cool.
Step 19/21
After it cools completely, press gently around to release the mold. Tip: There is no full mold here because I divided a little bit out to steam in the baking bowl and didn't photograph it.
Steps 20/21
In addition to baking, you can also steam them over medium heat for 50 minutes.
Final Step
Soft and sweet~~ Strong chestnut flavor!