Chestnut and Salted Egg Yolk Pastry First Release

Peel the chestnuts and remove the flesh.

Add water and cook until thoroughly done.

Mash into a paste.

The cooked chestnut paste is cooled and set aside.

Mix the water and oil dough ingredients into a smooth dough, cover with plastic wrap, and let it rest for half an hour.

Mix the pastry ingredients into a smooth dough, cover with plastic wrap, and let it rest for half an hour.

Sprinkle the salted egg yolks with white liquor, place them in the middle of the oven, bake with top and bottom heat at 170 degrees for 5 minutes.

Baked salted egg yolk.

Divide the chestnut paste into small portions of 20g each.

Flatten the chestnut paste and wrap it with salted egg yolk.

Slowly close it up and finish everything.

Roll out the water-oil dough and wrap it around the oily pastry dough, sealing it well.

Roll it out into the shape of a ox tongue.

Fold both ends toward the middle.

Roll it out again.

Continue folding in thirds, repeat twice.

Roll it up.

Cut into small pieces.

Roll it into small round pieces.

Put in the chestnut paste filling, and use both hands to slowly push the dough upward, sealing the opening.

Finish everything, place it seam side down on the baking tray.

Brush with egg wash and sprinkle with sesame seeds.

Place it in the preheated oven on the middle rack, bake with both top and bottom heat at 170°C for 25 minutes.

Freshly baked.

Finished product image.