1. Chestnut cake roll ingredients: 5 eggs, 90 grams of low-gluten flour, 50 grams of sugar, 50 grams of oil, 40 grams of milk, appropriate amount of chestnuts, appropriate amount of butter, and 30 grams of white sugar.

Method 1. Make the cake first, open the eggs, separate the yolks and whites.

2. Add oil to the egg yolk and beat the milk.

3. Sift the low-gluten flour, add to the egg liquid, mix well and set aside.

4. Add the sugar to the egg whites in three batches and beat the egg whites.

5. Add the same amount of beaten egg whites to the cake batter three times and mix well.

6. Completely mixed cake batter.

7. Line a baking sheet with oiled paper, pour the cake batter into it, preheat the oven to 160 degrees, and bake for 20 minutes on top and bottom heat.

8. While baking the cake, make the cake filling and cook the chestnuts first.

9. Add a little milk and beat into puree.

10. Heat and melt the butter, add chestnut puree and sugar.

11. Stir-fry over medium-low heat until as dry as possible.

12. Let the baked cake cool and then make a few cuts on the surface. It will be easier when rolling.

13. Apply another layer of fried chestnut puree and let cool.

14. Roll up, wrap tightly with cake baking paper, and refrigerate for 2 hours.

15. The chestnut cake roll is ready.

2. Chestnut and red bean bun dough ingredients: 50 grams of low-gluten flour, 38 grams of soup stock, 3 grams of dry yeast, 30 grams of fine sugar, 3 grams of salt, 10 grams of milk powder, 25 grams of whole egg liquid, 25 grams of butter, 116 grams of water

gram.

Soup ingredients: 181 grams of high-gluten flour, 25 grams of boiling water.

Surface decoration: appropriate amount of whole egg liquid and a little black sesame seeds.

1 bag of Natural Forest Red Bean Paste (300g).

Method 1. Mix the soup ingredients and let cool until set aside.

2. Put all the dough ingredients except butter into the bread machine and knead the dough.

3. After kneading into a ball, add softened butter and continue kneading.

4. Knead out the film, it doesn’t need to be too thin, just expand it.

5. After rounding, cover with plastic wrap and ferment for about 30 minutes.

6. Divide the dough into 9 small pieces, roll into round balls, cover with plastic wrap and rest for 15 minutes.

7. Divide 1 bag of chestnut and red bean filling into 9 portions and set aside.

8. Take a small piece of dough, roll it out, and wrap it with chestnut and red bean filling.

9. Tighten the seal, roll it into a round shape, and place it on a 9055 gold plate.

10. Start the fermentation mode in the Petrus 5400 oven and ferment until it doubles in size.

11. After the fermentation is completed, coat the surface of the dough with egg liquid, dip one end of the rolling pin in water, then dip it in sesame seeds, and gently press it in the middle of the dough.

12. Set the middle shelf of the Baicui 5400 oven at 180 degrees Celsius or 15 minutes. Cover with tin foil when coloring occurs.

13. Remove from the mold and let cool.

3. Chestnut pastry ingredients: 80 grams of flour, 45 grams of hot water, 40 grams of corn oil, and 200 grams of natural forest chestnut filling.

Method 1. Water-oil skin dough and puff pastry dough. The recipe can make 10 chestnut pastries. I used half the amount of the recipe, wrapped it in plastic wrap, and let it rest for half an hour. Set aside.

2. The fillings are 20 grams each. I made half the amount of the two kinds of dough and divided them into 5 portions.

3. Wrap the pastry dough with water-oil dough and pinch to seal.

4. With the seam facing down, roll it out, roll it up and let it rest for 15 minutes.

5. Roll it out again and let it sit for 15 minutes.

6. Fold the four corners of the puff pastry inward and shape into a round crust.

7. Wrap with natural forest chestnut filling.

8. Place the seam side down into the baking pan and press it slightly.

9. Preheat the oven to 180° and bake the middle layer with upper and lower heat for about 20 minutes.

4. Chestnut Imp Lollipop Cake Ingredients: 100 grams of butter, 20 grams of cocoa powder, 80 grams of low-gluten flour, 80 grams of fine sugar, 2 eggs, 120 grams of vanilla chestnut filling, 1 gram of baking powder, appropriate amount of icing sugar, and edible color pens

Moderate amount.

Method 1. Fully soften the butter.

2. Pour in all the fine sugar at one time and beat with a whisk at high speed.

3. When the butter turns white and becomes larger in volume, pour in the egg liquid in three batches and continue to mix at high speed evenly.

4. Pour in the sifted powder and mix evenly with a spatula.

5. Put the cake batter into the mold, then add the chestnut filling and bake at 175 degrees for 28 minutes.

6. Immediately remove the baked cake from the mold and cool it for later use.

7. Insert a paper stick into the cake body and put the frosting into a piping bag.

8. Decorate the cake according to personal preference, and finally color it with edible color pens.

5. Chestnut biscuit ingredients: 200g chestnuts, 100g wheat flour, 30g sugar, 20g oil, 1 egg, and appropriate amount of baking powder.

Method 1. Peel chestnuts.