Exclusive Chestnut Pastry

Let the stir-fried chestnut paste cool (the recipe for making chestnut paste has already been shared).

Mix the water-oil dough materials into a smooth dough.

Mix the ingredients for the flaky dough into a smooth dough.

Cover with plastic wrap and let it rest for half an hour.

Divide the chestnut paste into small portions of 25g each.

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 up.

Cut into small pieces.

Roll it into small round pieces.

Add the chestnut paste filling.

Use both hands to gradually push the dough upward and close the opening properly.

Cut a cross with a sharp knife.

Place it on the baking tray.

Brush with beaten egg 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.

Crispy on the outside and soft on the inside.