Chinese Food
Fragrant chestnut in autumn -- chestnut pound cake
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It's time to eat chestnuts again. Fried chestnuts with sweet, soft and glutinous sugar have always been my great love. But chestnuts are not delicious when they are cold. So I decided to bake a delicious pound cake with chestnuts. I didn't make the chestnuts into delicate chestnut paste. When I eat them, there are chestnut grains to make them fragrant.
Cooking ingredients
Cooking Steps
Step1:A large collection of ingredients.
Step2:Cut the butter into small pieces, soften it at room temperature, and then add sugar powder to beat it.
Step3:To light feathery.
Step4:Add a little egg liquid in several times. Beat with the beater until the egg liquid is completely absorbed by butter, and then add the remaining egg liquid.
Step5:Battered butter and eggs.
Step6:Break the chestnuts with cream in the blender.
Step7:Add chestnut paste to the butter and egg paste. Stir.
Step8:Sift in low powder.
Step9:Mix well. The cake paste will be ready.
Step10:Pour the batter into the mold. Smooth the surface with a spatula. I didn't buy a special scale cake mold. I had to make do with a toast mold. Preheat the oven 180 degrees. Bake for 45 minutes.
Step11:After baking, demould and cool the slices.
Cooking tips:There are skills in making delicious dishes.
