1. Put the flour in the basin and add the yeast
2. After stirring evenly with chopsticks, slowly add warm water, stir with chopsticks while adding, and stir until it becomes flocculent
3. Knead it into a smooth dough with your hands, cover it with plastic wrap, and leave it to ferment for 30 minutes in a warm place
4. Now prepare chestnut kernel stuffing materials
5. Put the chestnut kernels in a fresh-keeping bag and crush them with a rolling pin
6. Put the chopped chestnut kernels into a bowl, add fine sugar and butter
7. Mix well by hand to form a ball
8. Divide the chestnut kernel stuffing into small round balls of about 30 grams each, and divide the dough into about 50 grams each
9. Take a small dough and knead it round, roll it into a round dough, and put a chestnut filling
10. Use the method of buns to wrap the stuffing
11. Close the mouth down, squeeze it slightly with your hands, and then gently roll it out with a rolling pin
12. Sprinkle a little black sesame seeds, and finish the four in turn
13. Put an appropriate amount of corn oil in the pan and heat it over medium heat
14. Put 4 chestnut cakes and fry on medium heat
15. Fry until the bottom is golden brown, then turn it over
16. When both sides are golden brown, turn off the heat and take out to eat
Tips:1. When rolling out the stuffed dough, it should be gently, otherwise it will break the skin and reveal the stuffing.
2. Sprinkle the black sesame seeds into the pan and fry it, and it will fall off easily after turning it over.
