Making Bonnie's Chestnut Pound Cake
The chestnut pound cake that I made recently! I was thinking about what to make with bonibam, but I couldn't think of anything. So I made a chestnut pound cake that everyone likes, even though it's easy to make.The completed chestnut pound cake was made into a very delicious cake with a luxurious scent and chestnut chewed. I don't like the icing a little bit, but if I adjust the moisture content of the icing a little bit, it will be made into a pound cake that looks better. Chestnut pound cake that was very delicious thanks to the sweet and chewy bonibam. Let's make it
3 serving
Within 60 minutes
초록바람N
Ingredients
  • Butter
    70g
  • Sugar
    50g
  • chestnut paste
    70g
  • Eggs
    70g
  • almond powder
    30g
  • Soft flour
    70g
  • Baking powder
    3g
  • Night-dise
    120g
  • Gold drum
    1TS
  • Bundang
    60g
  • Water
    10~14g
  • Night-dise
    suitably
Cooking Steps
STEP 1/15
Remove the moisture from the balm to be used as a filling,
STEP 2/15
Cut it into appropriate sizes.
Please refer to the link for making bonibam. @6967427
STEP 3/15
Add sugar to the room temperature butter and mix well with a spatula.
STEP 4/15
Add the room temperature chestnut paste here and mix well with the spatula. I used commercially available chestnut paste, but if you don't have it, you can mash the bonibam finely and use it
STEP 5/15
Whip the butter mixture with a spatula enough to lighten with a hand mixer.
STEP 6/15
Then, divide the eggs at room temperature into 3 or 4 times..
STEP 7/15
Whip enough with the hand mixer to create volume
STEP 8/15
Add sifted flour, almond powder, and baking powder and mix them with a spatula,
STEP 9/15
Add the prepared filling bonibam and rum and make a smooth dough
STEP 10/15
The finished dough is..
STEP 11/15
Panning a paper foil pan, then lift both ends to form a boat.
STEP 12/15
Bake for about 40 minutes in a preheated oven at 160 degrees C. If the center is firm and you poke it with a skewer and it's clean, it's all cooked.
STEP 13/15
Separate the baked cake from the pan, cool it down in a cooling net, cover it with plastic wrap, and store it in an airtight container for about one night. If you do this, the cake will be more moist and the scent will spread evenly and ripen deliciously
STEP 14/15
Water and sugar are mixed to make icing,
STEP 15/15
Pour into the ripened pound cake. Then, place the bonibam for decoration and bake in an oven preheated to 200 degrees for 2-3 minutes
First, add 10g of water to make icing and check the concentration. If it is too thick, add more water and if it flows too much, add more sugar to control the concentration. If you adjust the concentration to the point where it flows thickly, the icing will look good.
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