1. Boil water with rock sugar and dried lemon until the rock sugar melts and let cool for later use.
2. Cut part of the apple into large pieces and part into small cubes.
3. Put large pieces of apples into a blender and add rock sugar lemonade to crush them.
4. Boil the mashed apples and crushed apples in a saucepan until thick.
5. Add some cold water to the chestnut powder and pour it into the viscous apple puree, continue heating, pay attention to stirring, and let it cool.
6. Cut the flying cake in the middle.
7. Make a few strokes with a knife while putting the applesauce.
8. Fold the scratched surface in half and seal it tightly around the periphery with a fork.
9. Lay it on a baking sheet lined with parchment paper, brush the egg mixture and heat it up and down at 200 degrees for 15 minutes.
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