Chestnut filling: 500g chestnuts, 140g granulated sugar, 4 tablespoons of salad oil (60ml), crust: 150g converted sugar syrup, 200g low-flour, 55g peanut oil, 10g custard (can be omitted), 3g of spout

Methods1.Chestnuts are packed in small bowls and put into a pressure cooker, then steam for 50 minutes on a low flame after getting on the gas and leave to cool naturally. Cooling open the lid and take out.

2. Use a rolling pin to crush the chestnuts and sieve (or add the right amount of water with a blender to make a paste), pour into the pan on low heat and fry dry until the water is almost dry, then add the sugar and continue to fry until even.

3. salad oil in 3 times to add to the chestnut paste fried, add one to be completely absorbed oil and then add the next, to be completely absorbed after the sheng out, cooled and refrigerated for use.

4. Alkaline added to the heated syrup and mix well, then add the oil and mix well, sift the flour into the sugar and oil syrup and mix with a rubber knife to form a dough, and wake up at room temperature for 2 hours.

5. Divide the dough into small pieces and roll them out, then roll out the chestnut filling into a round shape, with a ratio of 3:7 between the crust and the filling.

6. Flatten a piece of the crust, put the filling in the center, and push the crust upward slowly to enclose the filling, and then form it into a ball shape.

7. Pat a little flour on the ball and put the ball of dough into the moon cake mold.

8. Bake on a baking sheet lined with baking cloth, press out the moon cake on the baking sheet, spray the surface with water, preheat the oven at 200 degrees, put it in the middle of the baking for ten minutes, then take it out and let it cool for 5 minutes.

9. After a little cooled skin brush with egg wash (egg yolk and egg white ratio is 2:1) continue to bake the crust golden, cooled and sealed back to oil.