Exclusive Chestnut Paste Filling

Remove the shells and peel the flesh of the chestnuts, and clean them thoroughly.

Put it into a pressure cooker, add water and bring to a boil, cover and cook on low heat for 15 minutes after it starts steaming.

Cook the chestnuts until they are fully ripe, then mash them with a spoon. You can also use a food processor; chestnut puree made this way will be smoother, but I think a bit of a grainy texture tastes better.

Put the chestnut puree into a non-stick pan, add oil and sugar, and stir-fry. Cook until obvious patterns appear and it reaches a certain thick consistency. It doesn't need to be fried too dry, because the chestnut filling will become even thicker after cooling.

The sweet and delicate chestnut filling is great for making pastry stuffing, bun filling, or spreading on cakes and bread.