A Big Bag for Health in Autumn and Winter-chestnut Toast (bread Machine Version)

Name: A Big Bag for Health in Autumn and Winter-chestnut Toast (bread Machine Version)
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g Golden like high-gluten flour; 50g Chestnut filling; 40g Sugar; 12g milk powder; 1 piece egg; 160g, water; 35g Unsalted butter; 5g Baking powder; 10 diced Stir-fried chestnuts with sugar

by Beautiful home

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

I am very happy that the bread maker version of the fresh milk toast has been liked by many friends a few days ago.
Many friends told me that they have successfully made a soft bread machine version of bread. This news is my biggest encouragement, so today we continue to play dough and enjoy the joy of baking.

Autumn and winter are the most delicious season of chestnuts. I can’t eat enough of this sweet and healthy little fruit. I mixed the boiled chestnut stuffing with the sugar-fried chestnuts I bought to make this healthy loaf. , This big man with the shape of the European bag still has a soft taste. It can be seen by cutting this one. It is really not easy to make it stand upright.

The sweet and delicious chestnuts have been a precious fruit since ancient times and are the best among dried fruits. Chestnut is a kind of nut, but it is not rich in oil like walnuts, hazelnuts, almonds and other nuts. It is very high in starch. The carbohydrates of dried chestnuts reach 77%, which is equivalent to 75% of cereals; fresh chestnuts also have 40%, which is 2.4 times that of potatoes. The protein content of fresh chestnut is 4% to 5%, although not as much as peanuts and walnuts, but slightly higher than that of cooked rice. At the same time, it also has good medicinal value. The main Chinese medicine doctor is Li You to invigorate the kidney and spleen, strengthen the body and bones, and benefit the stomach and liver. Therefore, chestnut has the reputation of "fruit of the kidney" again. "

Ingredients

350g Golden Like High-gluten Flour
50g Chestnut Filling
40g Sugar
12g Milk Powder
1 piece Egg
160g, Water
35g Unsalted Butter
5g Baking Powder
10 diced Stir-fried Chestnuts With Sugar

A Big Bag for Health in Autumn and Winter-chestnut Toast (bread Machine Version)

1. Add all the ingredients except the butter into the bread machine in the order of liquid first, then solid, put the baking powder in the last, draw a small circle on the flour and put the baking powder in the middle (note: 1. Do not all the water at once Add them all, set aside 10-20 grams for adjustment, 2. Put the baking powder in the small depression on the top of the flour so that it can avoid direct contact with sugar and salt, so as not to affect the yeast activity).

A Big Bag for Health in Autumn and Winter-chestnut Toast (bread Machine Version) recipe

2. Start the kneading program of the bread machine. At this time, observe the water absorption of the dough and the softness and hardness of the dough and adjust it with reserved water. After 20 minutes, the first kneading program ends and the dough has been kneaded until smooth. You can add it at this time. Softened butter.

3. Start the kneading program of the bread machine again and continue kneading. You can see that the butter is completely absorbed by the dough, and the dough becomes delicate, smooth and elastic. After 20 minutes of kneading, take a piece of dough and slowly stretch it out in your hand. A film with good toughness is produced, and the break is also a smooth round hole. This is the complete stage required to make toast.

4. Take out the mixing slurry of the bread maker to round the dough, and cover the bread maker to ferment.

5. Select the fermentation function of the bread machine, and it will be ready when the fermentation reaches 2-2.5 times the original volume.

6. Take out the dough and put it on the chopping board. After exhausting, add the sugar-fried chestnuts into small cubes and knead evenly.

7. After rounding, cover with plastic wrap and let relax for 15 minutes.

8. Roll the loosened dough into an oval shape.

9. Fold the upper part and the lower part in half toward the middle, and the folded width is basically the same as the width of the bread bucket.

10. The folded dough rolls up from one end.

11. Put it in the bread machine, select the fermentation function and then carry out the final fermentation.

12. The dough after fermentation is about 2-2.5 times the original volume. Sift a layer of high-gluten flour on the surface, and then use a sharp knife to make three knives on the surface. Select the baking function and set the time to 40 minutes. It should be moderate. Take out the bread in time after baking and let it cool thoroughly before slicing and putting it in a fresh-keeping bag.

Tips:
1. Different brands and regions of flour have different water absorption rates, so when adding liquid, do not add it all at once. You should increase or decrease it according to the condition of the dough.

2. The bread machine is added in the order of liquid first and then solid. It should be noted that the baking powder should not be directly exposed to sugar and salt, so as not to affect the activity of yeast.

3. Using a bread machine to knead dough is a way to save effort and money. My bread machine can knead 2 programs in 40 minutes to reach the complete stage, and the machine is not constant at different times. As long as the bread can be kneaded to the complete stage, the taste of the bread will be better. It will be soft.