1. Mix the peanut oil and soap well.
2. After mixing well, add the syrup and mix well.
3. Finally, add the sifted high-gluten flour, low-gluten flour, and soda flour, mix well
4. Wrap 3 with plastic wrap and let it rest for 3 hours.
5. After 3 hours of batter, you must add a little bit of low-gluten flour to mix.
6. Divide the loosened 5 into 20g pieces, and divide the chestnut filling into 43g pieces.
7. Wrap the chestnut filling into the pie crust.
8. 7 is embossed and molded with a mold.
9. Then put it in the baking tray.
10. Bake at 230/200℃ for about 6 minutes to set the shape, then brush with egg yolk liquid.
11. Bake 10 for about 6 minutes, and brush with brightener.
