There is always a special fragrance in the fragrance of streets and alleys in autumn that attracts you. This autumn season belongs to chestnut, so chestnut pound cake is really a gourmet food that can't be missed!
Drench noodles: white chocolate 43g, two ripe chestnuts broken
Cake paste: 180g chestnut paste, 125g butter, 100g sugar, 2 eggs, 50g low flour, 1 / 4 tsp Baking powder, 10 cooked chestnuts
[making chestnut paste]:
1. Peel off the shell of chestnuts and cook them with water. Peel off the outer layer to get 1.5 Jin chestnuts
2. Stew the chestnuts in a slow stew until they can be mashed with chopsticks (pressure cooker is OK), add 50g butter and mix well. I stewed in a slow stew for several hours with little water, so I don't need to fry. If I use a pressure cooker, I'd better filter the water and add butter, mainly for aroma. So a small amount of chestnuts is OK, but not much. Chestnuts are sweet, so no sugar is needed
3. Sift the chestnut mud for standby (this step takes a lot of time ~ I sifted for several hours)
[make cake paste]
4. Butter softens at room temperature with 125g
5. Add 100g sugar
6. Add two eggs in batches and stir well
7. Sift in 50g low flour and 1 / 4 teaspoon baking powder and mix well
8. Add 180g of prepared chestnut
9. Mix well (I made it rough in this step ~ there are still some chestnuts left in the finished product)
10. Add 10 chestnuts and mix well
11. Pour it into the mold until it is 8-9 points full (7-8 points full is enough! I have no container but to put it in)
12. Put into the middle layer of the oven preheated at 175 ℃, bake the small cake for 15 minutes, then take out the large cake for 20 minutes, and then turn to 150 ℃ for 25 minutes
13. Demould and cool for standby
14. White chocolate 43g water proof melting
15. Sprinkle on the surface of the cake and sprinkle with chopped chestnuts