Snowflake chestnut cake

This chestnut cake, which is oil-free, sugar-free, tastes sweet, tastes soft and delicate, is very good for both adults and children, and can eat directly with dishes or cut into small pieces like cakes. Breakfast and snacks are good. It's either a little party of friends or a home treat. It's a special game. This season, fresh chestnuts are on the market, and the food must not be lost。

Recipe Recommendations

chestnuts appropriate amount
soybean appropriate amount
walnut appropriate amount
almond appropriate amount
grape appropriate amount
coconut appropriate amount
sugar needle appropriate amount
gelatin tablets appropriate amount
white sugar a little

sweetening
other
half an hour
simple

Steps for Snowflake chestnut cake

Raw material: chestnuts, soybeans, walnuts, almonds。

Pixels: grapes, coconuts, glitches。

Soybeans immersed early for two to three hours. (No soaking, direct beans, depending on their own soybean machines and habits)

The chestnuts cut and boiled in boiling water for about three to five minutes。

It's easy to peel chestnuts when you flush them with cold water。

Put walnuts and almonds in the soybean soybean machine, with appropriate quantities of water, and then connect the power to enable the soybean function to be made of chestbread soybean paste. (The water tastes less silk, the water tastes less. I don't suggest too much water when making chestnut cake

When the soy machine makes soybean, the glitting tablets are soft with cold water。

A well-prepared chestnut soy is filtered and poured into the pot。

Join the soft glitting。

The fire boiled to the ground and dried to the temperature。

Wash the grapes, cut the head a little bit, stand straight in the plate, then fall into the chestnuts, completely cool it, and then cover it with a membrane in the freezer to condensate。

A proper amount of coconuts and pins can be spilled before eating。

You can eat the whole thing, you can cut it up like a cake。

And a small one, just as cute。