Chestnut cake
By VicentaLakin
Autumn is coming, making Madeleine's recipe for a chestnut cake, with delicate tastes, a bite, a strong scent, so satisfying。
Recipe Recommendations
- low-gluten flour 90 grams
- eggs of 3
- powdered sugar 70 grams
- salt 1 gram
- butter 90 grams
- baking powder 2 grams
- sweetening
- roast
- half an hour
- simple
Steps for Chestnut cake
1
All materials, flour and powdered powder are ready for screening。
2
Eggs and sugar powder are placed in an egg bowl, and they are evenly beaten with a hand-beater。
3
Sifted into mixed, low-banded flour and powdered powder, and evenly mixed with a manual omelet。
4
Butter in the little milk pot。
5
Insulation melts and cools。
6
The melted butter is poured into the mixed paste, evenly mixed, mixed paste and placed in the eggbath for 15 minutes。
7
Put the still pasta in a one-time bag and put it in the freezer overnight。
8
Prepare the molds, squeeze the mixed paste into the molds to the eight-point mark, shake it hard and remove the bubbles。
9
Long Emperor oven preheat 170 degrees。
10
The pre-heated oven is placed in the mould, and the oven is baked for 30 minutes, and it can be eaten when it's out。Chestnut cake Make Tips
It's better when you're having a good pasta. The temperature of the bakery is regulated by the oven of the home. If the egg is bigger, use two, about 120 grams。