1. Cook the chestnuts and peel them.
2. Use a cooking stick to make chestnut paste
3. Put a small amount of oil in the pot to boil, pour the chestnut paste and stir fry.
4. After the water has evaporated, add sugar and continue to fry.
5. Stir-fry until it feels formed and then drip a few vanilla extracts and stir evenly to cool thoroughly.
6. Let the fillings cool thoroughly and divide them into 60g-sized pieces for later use.
7. Pour the syrup, oil and alkaline water into a basin and stir well.
8. Pour the flour and stir until there is no dry powder.
9. Knead the dough and let it stand for half an hour to an hour, try to make it sticky.
10. Divide the dough into small doughs of 40 grams in size.
11. Take a ball and click.
12. Put the stuffing on and close the mouth.
13. After closing the mouth, they are reunited and placed on the baking tray.
14. Press the mold button again to release the mold and it is ready.
15. Place in the middle of the oven, bake at 200 degrees for 5 minutes, brush with egg wash, and bake for another 15 minutes.
16. The strong chestnut flavor is fragrant and sweet.
Tips:1. After the chestnuts are cooked, it is best to roast or fry them in order to peel them easily.
2. When making stuffing, if you like any flavor, you can increase or decrease it at will.
