Oven version of brown sugar chestnut cake, delicate and cute, one bite at a time, full of chestnut flavor ~
By Sugar Garden Sugar
<h2>Royalties</h2>
Low powder 90g
Whole egg mixture 135g
Sweet Juice Garden Double Carbon White Sugar 30g
Sweet Juice Garden Brown Sugar 40g
Salt 2 g
Butter 90g
Baking powder 3g
Chestnut puree 60g
Stuffed chestnut puree to taste
<h2>Practice steps</h2>
1. Prepare the ingredients;
2, 3 pieces of brown sugar, chopped in advance; whole egg liquid, white sugar, brown sugar, salt mixed and stirred evenly, then add brown sugar, stir evenly (if there is not melted fine brown sugar at the bottom of the basin can be stirred and melted in hot water); low powder + baking powder sieved in advance, added to the egg liquid, stirred evenly;
3, add chestnut puree to the batter and stir evenly; pour in the melted butter and stir well, the cake batter is ready, put into the mounting bag and refrigerate for 1 hour; take out the mounting bag and squeeze the cake paste into the mold 1/2 position, squeeze in a little chestnut mud filling, and then squeeze the cake paste on it to 9 points full;
4, the oven in advance preheat 180 degrees, put the mold into the middle layer of the oven, up and down the heat 180 degrees 18-20 minutes, after the oven gently shake the mold, take out the cake and put it on the cool net to cool.
5, melt the appropriate amount of chocolate, dip in the bottom, put some sesame seeds; garnish it, finish!
<h2>Low in the nutritional benefits of powder</h2>
Cure hunger
<h2>Dietary contraindications to low powder</h2>
None
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