How to make chestnut mooncake fillings:

1. Put the chestnuts in a small bowl and put them into the pressure cooker. Steam them over low heat for about 50 minutes, wait for them to cool down naturally and remove the lid. .

2. Use a rolling pin to crush and sift the chestnuts (or add an appropriate amount of water and use a blender to puree), pour into a pot and stir-fry over low heat until the water dries out, then add fine sugar and continue to stir-fry until uniform.

3. Add the salad oil to the chestnut paste in 3 batches and stir-fry. Add once until the oil is completely absorbed and then add the next time. After it is completely absorbed, take it out and let it cool and refrigerate before use.

4. Add the cake water and the heated syrup and mix well, then add the oil and mix well. Sift the flour into the sugar slurry and mix with a rubber knife to form a dough. Let it rest at room temperature for 2 hours.

5. Divide the dough into small pieces and roll them into rounds. Roll the chestnut filling into a round shape. The ratio of skin to filling is 3:7. Flatten a piece of dough, place filling in the center, slowly push the dough up to wrap the filling, and form into a ball.

6. Put the ball dough into the mooncake mold.

7. Place a baking sheet on the baking sheet, press out the mooncakes on the baking sheet, spray water on the surface, preheat the oven to 200 degrees, bake in the middle layer for ten minutes, take it out and let it dry for 5 minutes. Let the skin cool slightly. Brush with egg wash (the ratio of egg yolk to egg white is 2:1) and continue to bake until the crust is golden, seal and return to oil after cooling.