Chestnut Cake
Autumn is here—try this chestnut cake Madeleine recipe. With its delicate texture, every bite releases a rich aroma that's deeply satisfying.
Ingredients
low-gluten flour
90g
eggs
3 pieces
powdered sugar
70g
salt
1g
butter
90g
baking powder
2g
Instructions
1
Step 1
Prepare all ingredients. Mix the flour and baking powder, sift and set aside.
2
Step 2
Put eggs and powdered sugar in a mixing bowl, whisk evenly with a manual whisk.
3
Step 3
Sift in the mixed low-gluten flour and baking powder, whisk evenly with a manual whisk.
4
Step 4
Put the butter in a small saucepan.
5
Step 5
Melt in a water bath and let cool for later use.
6
Step 6
Pour the melted butter into the mixed batter, stir well. Let the batter rest in the mixing bowl for 15 minutes.
7
Step 7
Put the rested batter into a disposable piping bag and refrigerate overnight.
8
Step 8
Prepare the molds. Squeeze the batter into the molds until 80% full, tap firmly a few times to remove air bubbles.
9
Step 9
Preheat the Changdi oven to 170°C in advance.
10
Step 10
Put the molds into the preheated oven and bake for 30 minutes. Remove from the oven, demold and it is ready to serve.
