1. Put the ingredients except butter and water into the basin (yeast, sugar, and salt are open), pour the water slowly (do not pour the water at once, adjust according to the actual situation), combine the ingredients into a rotten dough, Put the dough on the chopping board and knead until the dough is slightly smooth, then add butter and knead until the expansion stage (the dough can be pulled out of the opaque film, which is easy to crack), put the dough in the basin, cover the surface with plastic wrap and place it in a warm place for basic fermentation until Twice as big
2. Take out the fermented dough and divide it into 8 evenly. After rounding, cover with plastic wrap and relax for 15-20 minutes
3. Divide the chestnut filling into 25 g rounds
4. The loose dough is flattened and packed into chestnut filling, and placed with the mouth facing down, slightly flattened
5. Use scissors to cut the dough into 8 holes on average, and put them into the baking tray for 2 fermentations to 1.5-2 times the size.
6. Brush a thin egg liquid on the dough that has been fermented twice, preheat the oven to 180 degrees, and heat the middle layer up and down for about 25 minutes
