Ingredients: 135g of flour, 40g of lard, 15g of sugar, 50g of water, 90g of flour, 45g of lard, 200g of peeled chestnuts, 15g of lard, 50g of sugar, a pinch of cooked sesame seeds, and a pinch of egg wash for decoration.

Steps:

1. Mix all the ingredients for the oil skin, knead the dough into a smooth ball, cover with plastic wrap and relax for 30 minutes.

2: Knead the flour and lard in the shortening dough until smooth, set aside.

3: Peel the cooked chestnuts with a rolling pin or cooking machine and form fine grains.

4: Divide the loosened dough, shortening and filling into 10 equal parts. Flatten the pastry into a round shape, place the shortening in the center of the pastry, pinch it tightly, and shape it into a round shape with the opening facing down, then cover with plastic wrap and let it rest for 15 minutes.

5: Roll out the dough into a long oval shape, and then roll it up from the top to the bottom. Cover with plastic wrap and let rise for 15 minutes.

6: Roll the dough into an oval shape again and roll it up, let it rest for 15 minutes.

7: Stand the dough up and flatten it into a circle, then use a rolling pin to roll it out into a circle with a thick center and thin sides.

8: Wrap the filling into the dough and pinch it tightly to form a round shape, pressing the dough downward.

9: Preheat oven to 200 degrees. Place the pastry on a baking sheet, brush with egg wash and sprinkle with white sesame seeds. Bake in the lower center of the oven over medium-high and low heat for 20 minutes.