Pumpkin puree 100 grams Eggs 1
Cornstarch 10 grams Chestnut 100 grams
Low gluten flour 20 grams
How to make low-calorie chestnut pumpkin cake #ThanksgivingCookingChallenge#Low-calorie chestnut pumpkin cake Illustration of how to do it 1

Step 1

Steam and peel chestnuts, steam and press pumpkin into puree and set aside.#ThanksgivingCookingChallenge#Low-calorie chestnut pumpkin cake Illustration of how to do it 2

Step 2

Beat the chestnuts finely, put silicone paper into the cake mold, spread the chestnut puree to the bottom, and arrange it evenly. #ThanksgivingCookingChallenge#Low-calorie chestnut pumpkin cake Illustration of how to do it 3

Step 3

Add an egg, 20g low-gluten flour, and 10g cornstarch to the pumpkin puree, and stir evenly. #ThanksgivingCookingChallenge#LowIllustration of how to make chestnut pumpkin cake 4

Step 4

Be sure to sift it so the pumpkin puree will be finer. #ThanksgivingCookingChallenge#Low-calorie chestnut pumpkin cake Illustration of how to do it 5

Step 5

Pour pumpkin puree on top of chestnut puree. #ThanksgivingCookingChallenge#Low-calorie chestnut pumpkin cake Illustration of how to do it 6

Step 6

Finish evenly.#ThanksgivingCookingChallenge#Low-calorie chestnut pumpkin cake Illustration of how to do it 7

Step 7

Bake in the oven at 200 degrees for 20 minutes. #ThanksgivingCookingChallenge#Low-calorie chestnut pumpkin cake Illustration of how to do it 8

Step 8

You can put it in the refrigerator for four hours to taste better. It can be very sweet without sugar and is not burdensome. Cooking tips for low-calorie chestnut pumpkin cake