Cooking Steps

1. 

   Step1:1. Take out the butter and soften it. Then prepare the chestnuts. (cook the chestnuts and chop them for later use. Forget to take photos.

2. 

   Step2:2. Beat the softened butter first, then add vanilla essence. If not, it's OK. Add the milk and beat well.

3. 

   Step3:3. Add the black sugar and the fine granulated sugar and stir well. Note - only one kind of sugar can be used. I don't like whole black sugar. So half of each.

4. 

   Step4:4. Make sure to add a small amount of egg liquid several times. Each time, it must be stirred evenly before dropping. Otherwise, oil-water separation will occur. Note - if there is a remedy for oil-water separation, you can pour a little flour into the material and stir it into cream at a low speed.

5. 

   Step5:5. Pour in the low gluten flour and mix well. Then pour in the chestnuts and mix well.

6. 

   Step6:Preheat the oven 180 degrees. Bake for about 45 minutes. Bake for 1520 minutes or so and make a cut in the middle with a knife. I pour it full. Bake it for 45 minutes. Let's adjust the time.

7. 

   Step7:Cook some sugar water at last. Brush it when it's hot

8. 

   Step8:After cooling, wrap it with plastic wrap and refrigerate it. If you want to cut it again.