Cooking Steps

1. 

   Step1:Take a large basin without oil and water. Separate the protein. Preheat the oven at 150 ℃.

2. 

   Step2:Separation of yolks.

3. 

   Step3:Crush the chestnut. Just a little grain.

4. 

   Step4:Put 10 grams of milk, corn oil and sugar into the egg beater and beat until it is emulsified.

5. 

   Step5:Sift in low powder.

6. 

   Step6:Stir well with hand pump and add yolk.

7. 

   Step7:Mix well without flour particles. Do not over mix (I also use hand pump to stir in this step).

8. 

   Step8:Protein. Weigh 30 sugar. Add a few drops of lemon juice. Use electric eggbeater to beat eggs. Beat until bubbly and add 1 / 3 sugar.

9. 

   Step9:Beat the protein until it's fine. Add sugar again. And shift to third gear. Adjust the bubble. Add the rest of the sugar to the batter.

10. 

    Step10:The protein is sent to an upright, pointed shape.

11. 

    Step11:Take 1 / 3 protein and put it into the egg yolk paste basin.

12. 

    Step12:Mix evenly by hand.

13. 

    Step13:Then pour all the 12 step cake paste into the albumen basin. First, stir it evenly by hand, and then turn it up from the bottom to the top with a soft scraper. The cake paste was lifted up like a ribbon.

14. 

    Step14:Six inch mold. Pour the cake paste from 15cm high. Shake and bubble before incorporation into oven.

15. 

    Step15:Put the cake in the oven. Bake it at 150 ℃ for 25 minutes, and then turn it up to 180 ℃ to bake it in a golden flat mold state. It will take about 60 minutes to bake it. The temperature of your own oven will be controlled by yourself.

16. 

    Step16:It's soft and delicious. It also has the taste of chestnut.