1. Melt butter and chocolate in water
2. Add powdered sugar, corn oil, salt, maltose, egg liquid, whipped cream in 1 and mix well
3. Mix low-gluten flour, baking soda, baking powder, and cocoa powder, sieve into step 2, press and mix with a spatula.
4. Stir until there is no dry powder
5. Put it in the fresh-keeping bag and knead it with your hands, relax for half an hour
6. 12 grams of chestnut filling, 10 grams of dough, about 24 pieces
7. Make it into a hazelnut shape-make it into a drop shape, dip the big end in the egg liquid and roll some sesame seeds
8. I still like to make chestnut triangles directly. Preheat the oven at 190 degrees for 10 minutes
9. Bake up and down at 190 degrees for 15 minutes.
10. Freshly baked chestnuts are very crispy and not tasty. You have to wait for it to cool completely, and the oil will taste the best
Tips:1. The process of making chestnut roasted skin is very important, and it won't be easy to split during the process of kneading some stuffing and baking.
2. After baking, it can be stored in the refrigerator for about a week. If it is at room temperature, it will taste the best after two days, otherwise the skin will become very moist and soft.
