I'd love to add it to the cake, so it's perfect for me.

WHAT YOU NEED

Ingredients

180 grams of chestnuts
125 grams of butter
100 grams of white sugar
Two eggs.
Low flour 50 grams
1/4 teaspoon of flour
10 ripe chestnuts in moderation
43 grams of white chocolate
Two broken chestnuts

How TO MADE Chestnut pound cake

Steps 1 to 4

1. Pre-preparation: The chestnut is peeled, then cooked in water, peeled off the outer layer, and obtained 1.5 kg of chestnut kernel.

2. Use a slow cooker to cook the chestnut until it can be stirred into clay with a chopstick (high-pressure cooker is also fine), add 50 g of butter to the mixture. I cooked it in a slow cooker for several hours with little moisture, so don't fry it.

3. This step took a lot of time - I sifted for hours.

4. Butter 125 g softened at room temperature

Steps 5 to 8

5. 100 grams of sugar

6. Add two eggs in turn and stir evenly.

7. Sift into 50 G low powder and 1/4 teaspoon bubble powder mix evenly

8. Prepared chestnuts added to 180G

Steps 9 to 12

9. Stir evenly (I did this step roughly - the finished product still has some unstirred chestnuts)

10. Add 10 cooked chestnuts to the mixture

11. Pour it into the mold for eight or nine minutes (seven or eight minutes is enough! I don't have a container to put it in).

12. Place the middle layer in a preheated oven at 175°C, bake the small cake for 15 minutes, remove the large cake, bake it for 20 minutes, turn it over at 150°C, bake it for 25 minutes.

Steps 13 to 16

13. Deformed cooling reserve

14. White chocolate 43G waterproof melted

15. Sprinkle the chestnut crumbs on the surface of the cake.

16. Another type of cake is the King Kong pound cake.

Handy cooking tips

　　My laptop is finally resurrected! Hurry up to update~ This month's group homework has accumulated a lot of backlog since it's the chestnut season~ Of course you can't miss the chestnut dessert~ This chestnut pound cake is modeled after the work of the dream-colored cake maker.