Low gluten flour 50g

Chestnut paste 50g

Fine sugar 30g

Unsalted butter 50g

Baking powder 1.25g

Milk 7.5ML

How to make Chestnut Cake (Jun's version)

First, prepare 50g of cooked chestnut meat. Prepare a fine sieve, then use the back of a spoon to crush the chestnut meat on the sieve, so that the chestnut meat passes through the sieve and becomes chestnut paste. Chestnut Cake (Jun's Version) Step 1

After the butter is softened, add the sugar and beat with a whisk until light in color and fluffy in volume.

Pour in the chestnut paste and continue to beat well with a whisk.

Add the beaten egg mixture in 4 batches and beat well. Each time, make sure the egg mixture and butter are completely combined before adding the next one.

Pour in the milk, without stirring at this point. Next, sift the mixture of low gluten flour and baking powder into the butter.

Toss with a spatula to combine and make a moist batter.

Fill the molds with the batter, 2/3 full.

Place the batter-filled molds in the middle of a preheated oven at 180 degrees Celsius and bake for 15 minutes, until the tops are golden brown.