1. First make the dough. Weigh all materials
2. Put all the ingredients except butter in the basin, and let the yeast, sugar and salt open.
3. After weighing the milk, add it to the basin little by little, stir the flour until it is basically a dough, don’t add it all at once
4. Knead the dough to the expansion stage
5. Add butter
6. Continue to knead to the complete stage, it is enough to be able to pull out the film
7. Finish the dough smoothly, put it back in the basin, cover it with plastic wrap, and leave it at room temperature for the first fermentation
8. Prepare the chestnut filling while waiting for the first fermentation
9. Wash the chestnuts and cut them into a small cut, then put them in a steamer and steam them, and peel off the chestnuts when they are hot.
10. Put the peeled chestnut kernels into a food processor and smash them. If it is too dry, add some water.
11. Put the smashed chestnut kernels into a non-stick pan and stir fry on low heat
12. After frying some moisture, add soft sugar and continue to fry
13. Fry part of the water and add salad oil, stir fry evenly.
14. Fry until the chestnut filling is not sticky and can form a ball.
15. Cover the chestnut filling with plastic wrap and set aside to cool.
16. When the dough grows to 2-2.5 times the size, stick a hole on the surface of the flour with your fingers to prevent it from rebounding, and complete the first fermentation
17. Sprinkle thin powder on the operating table and dough to prevent sticking, and take out the dough. Press the dough lightly to exhaust.
18. Divide the dough into 12 equal parts, round gently, cover with plastic wrap and relax for 20 minutes.
19. At this time, divide the chestnut stuffing in the air into 25g small balls.
20. Press the loose dough lightly to exhaust, flatten it with the palm of your hand, try to be thick in the middle and thin on both sides
21. Take a prepared chestnut filling and put it on top
22. Tighten the mouth
23. Place it on the baking tray with the mouth down.
24. Put it in the oven for the second fermentation, and put a bowl of hot water under the baking tray. When the dough has doubled its size, the second fermentation is completed.
25. Take out the baking tray, preheat the oven, and pipe up and down 180 degrees. When the oven is preheating, brush the surface of the dough with egg wash and sprinkle with white sesame seeds
26. Put it in the preheated oven, middle layer, and bake for about 15 minutes. If the color is too dark, you can add tin foil halfway.
