Chestnuts are cooked and peeled.

2

Make chestnut sauce with a cooking stick

three

Boil Jamlom oil in the pan, and pour in chestnut paste and stir fry.

four

After the water evaporates, add sugar and continue frying.

five

Stir-fry until the feeling is set, then drop a little vanilla extract, stir-fry evenly and let it cool thoroughly.

six

Cool the filling thoroughly and divide it into 60g equal parts for later use.

seven

Pour syrup, oil and alkaline water into a basin and stir well.

eight

Then pour in flour and stir until there is no dry powder.

nine

Knead the dough and leave it for half an hour to an hour. Try not to insist, you can do it.

10

Divide the dough into small pieces of 40 grams.

1 1

Take a ball and press it.

12

Put in the stuffing and shut up.

13

After reunion, put it on a baking tray.

14

Press with the mold button again, and demould.

15

Bake in the middle layer of the oven at 200 degrees for 5 minutes, brush with egg liquid and bake for 15 minutes.

16

The rich chestnut flavor is fragrant and sweet.