Cooking Steps

1. 

   Step1:Cut the chestnuts into large pieces (I cut the chestnuts in two) and put them into the underwater pot. Boil them for more than 10 minutes and then quickly remove them and pour them into the ice water. You can add some ice in the cold water. Alternating heat and cold makes it easier to peel. Take one from the ice water.

2. 

   Step2:Put it into the blender and mash it up. Make it as thin as possibl

3. 

   Step3:With a spoon and a filter, sift the chestnut past

4. 

   Step4:The pure chestnut paste should be wrapped with fresh-keeping film for standby. It can be made more. When frozen, it can be taken directly next time

5. 

   Step5:Begin to make Qifeng cake. The egg yolk protein is separated. The protein is put into the oil-free and anhydrous bowl and refrigerated. Low powder. Sift cocoa powder and baking powder.

6. 

   Step6:Chocolate melts in wate

7. 

   Step7:Break up the egg yolk. Pour in the vegetable oil, water or milk and mix well. Pour in the melted chocolate and mix well. Pour in the sifted low powder, cocoa powder and baking powder (if you like to eat sweet, you can add 30 grams of soft white sugar in this step). Mix well.

8. 

   Step8:Add a few drops of white vinegar to the protein. Beat a small spoonful of corn starch with an electric egg beater until it foams. Add 20 grams of sugar to continue beating until it is fluffy. Add 20 grams of sugar to beat until it appears lines. Add 20 grams of sugar to beat until it foams dry

9. 

   Step9:The state of dry foaming. When it comes to protein, it's a sharp right angle. Do not continue to fight after dry foaming. Otherwise, you will pass the transition

10. 

    Step10:Take out one third of the protein and put it into the yolk bowl. Turn it up from the bottom to the top and mix it evenly. Be careful not to stir it cost effectively. After that, pour the batter into the remaining two-thirds of the albumen basin. Still turn it up from the bottom to the to

11. 

    Step11:Pour the batter into the 8-inch baking tray. Shake twice. Put it into the preheated oven. Heat up and down for 40 minutes at 165 degrees

12. 

    Step12:Sponge cake is taken out of the oven. It's cooled by turning it upside down. This process is used to make chestnut paste

13. 

    Step13:Take 300g chestnut paste, add 40g sugar powder and 10ml rum, stir well. Add 100ml cream, stir well. If it's still dry, you can add a little more cream, stir well until it becomes a thick paste

14. 

    Step14:Qifeng cake is divided into two pieces horizontally from the middle. Brush one piece with rum syrup mixed with 10ml of rum and a spoonful of honey. Take out a small half of chestnut paste to make interlayer. Wipe it with spatula.

15. 

    Step15:Cover another piece of cake. Brush i

16. 

    Step16:

17. 

    Step17: