Main ingredients: low gluten flour? (600g)

Seasoning: vegetable oil? (100g), lard? (10g), sugar? (20g), water? (moderate), chestnut? (100g), sesame seeds? (20g)

Kitchenware: pan

Steps:

Chestnuts should be raw, you can use scissors to cut chestnuts from the center and peel the skin.

When peeling the skin may be in the middle of the layer of film is not easy to come off, but it does not matter, when steamed will be easy to peel off. Steamer, about half an hour or so, you can observe while steaming, until cooked, soft.

When you steam the chestnuts, you can make the dough, knead all the ingredients of Ingredient 1 into a dough.

Whatever and which dough should be soft. (You can also use lard for this, but I used vegetable oil because I'm afraid of getting cerebral thrombosis if I eat too much lard...)

Knead all the ingredients of Ingredient 2 into a dough, preferably with warm water. It will make the dough soft. (Remember it all needs to be soft dough)

Knead the smooth dough and put it in a plastic box to rest. You can also cover with plastic wrap. Or a damp towel (dough 1 should be a bit bigger than dough 2).

I left one chestnut uncut, proving that steaming and peeling it will be easier than peeling it raw. Peel off the film left on the chestnut while it's still warm.

Grind the chestnuts while they are still hot. (You can also crush the chestnuts on a panel with a rolling pin).

Add lard and sugar to the chestnut powder. Add according to your taste. (Remember that chestnuts are already sweet)

Mix the chestnut flour with the lard and sugar, stirring well.

Divide the dough 1, dough 2 and filling into equal number of small pieces.

Take the small dosage of Dough 2 and form it into a sheet, or you can roll it out with a rolling pin (it doesn't have to be too thin).

Place the small dosage of dough 1 on top of the dosage of dough 2.

Wrap the small dosage of dough 2 around the small dosage of dough 1 (the skin should be pinched tightly because of the oil). Roll out the wrapped dessert into a long strip. Roll up along the edges and let rest for about 15 minutes (during this time make the other small dosages, placing them in the order in which they were made).

After 15 minutes of resting (I didn't look at the time, I probably finished the other small dosages) continue to roll the rolled up small dosage into a long strip in a diagonal direction. Continue to roll along the edge. Rest again, as shown. Use in order. (Remember to use the small doses in order as it takes time to rest) Take the first made small dose.

Press the rolled, rested dessert flat (you have to stand the rolled dessert on a panel and press it down diagonally. It will come out in layers).

Place the chestnut filling on top of the flattened dessert.

Remember to pinch it tightly or it will leak out later and be a pain in the ass. Press the small dosage with the filling flat, (the closure should not be on the side, it must be underneath, lest the filling comes out). Press sesame seeds on the top and bottom of the chestnut cake.

My home does not have that kind of double-sided electric cake pan, I use the pan. It's not bad at all. Brush the pan with oil (I use vegetable oil, I don't have a brush, I use a wooden spatula) before adding it to the pan. Remember to use low heat. During the chestnut cake will absorb the oil, more observation, brush the oil ......

Low heat about 3.4 minutes it, flip. (Remember to brush oil on the cake before flipping, after flipping will also absorb the oil, remember to brush oil again).

Because it is a small fire, big fire if the cake will not be crisp.

Because the heat is low, the heat is high, the cake will not be crispy, sure to wait for the chestnut cake, during which you can use the lid to cover.

Tips:

Previously in the supermarket has been to see the sale of chestnut kernels, but today I went to buy when there is no more. It's easier to just buy raw chestnut kernels. If you think it's too much trouble to roll small doses, you can just make a dough 2. directly pack the filling. I think you can use the oven too.