1. Put the low powder, powdered sugar, cocoa powder, salt, baking soda, and baking powder together and mix well.
2. Add egg liquid, corn oil and hazelnut chocolate sauce.
3. And into a dough. Don't knead the dough too much, fold it and form a dough. Let stand for half an hour.
4. Make the filling when the dough rests: divide the red bean paste into 10 portions, 10 grams each. After taking the chestnut out of the refrigerator to warm up, cut it from the middle and divide it into two, which is also ten portions. (I made a mistake on the picture, and later added 2 copies)
5. Take a portion of red bean paste, squash, and pack in chestnuts.
6. Group into a circle.
7. The dough is also divided into ten portions and rounded.
8. Take a portion of the dough and wrap it with red bean paste and chestnut.
9. Close the mouth, similar to making dumplings.
10. Organize into a drop shape.
11. Brush a layer of egg wash, dip white sesame seeds on the top, and place in a non-stick baking pan.
12. In the middle of the oven, 190 degrees, hot air, about 15 minutes.
13. A very delicious small point.
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