#aca烤明星大赛# Melaleuca Toast Chestnut Bread

Name: #aca烤明星大赛# Melaleuca Toast Chestnut Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 50g Low-gluten flour; 25g granulated sugar; 25g butter; 150g milk; 2.5g Dry yeast; 2.5g salt; 150g Chestnut paste

by Dongying Xiaoyingzi

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

When there are chestnuts, I make chestnut puree and put it in the refrigerator. You don't need to buy it when you make egg yolk cakes and make moon cakes. You can use it when you take it out of the refrigerator. Today, I especially wanted to eat the bread with chestnut paste in every bite. I remembered that I saw a post on the food website about using red bean paste to stack a quilt, and I thought about making a bread according to this method. As a result, It’s because the dough gets a little big, the bread made is not obedient, and a big bag is bulged out, just like the gas bag on the back of a car in the 1950s. No matter how it is, the bread is delicious, and every bite is exuding chestnuts. Fragrance. "

Ingredients

200g Flour
50g Low-gluten Flour
25g Granulated Sugar
25g Butter
150g Milk
2.5g Dry Yeast
2.5g Salt
150g Chestnut Paste

#aca烤明星大赛# Melaleuca Toast Chestnut Bread

1. Prepare the ingredients

#aca烤明星大赛# Melaleuca Toast Chestnut Bread recipe

2. The bread machine first puts the liquid

3. Flour on top

4. Start the bread machine and mix the dough smoothly, add butter and stir until the mask is pulled off

5. Finished into dough, fermented at room temperature at 25℃

6. Fermented to 2 times the size, forgive me for more than 3 times the size, don't send it to my state.

7. Ferment the dough and press the air to relax for 15 minutes

8. Roll out a rectangle

9. Roll the chestnut berry into a square and put it in the middle

10. Fold in half

11. Roll out

12. Fold the dough in three times

13. Relax for 20 minutes

14. Roll out the dough again

15. Roll out three folds once

16. Roll out to a thickness of 3-4 cm, which is smaller than the mold. (A total of three folds 2 times, so the lines are clear and clear)

17. Cut the dough in half

18. Put the two doughs together

19. Put in 450g toast mold and ferment at 28°C and room temperature for 60 minutes.

20. Ferment until the mold is 8 minutes full. Brush with egg wash

21. Bake at the oven temperature of 180°C for 35 minutes

22. Bake it immediately and let cool at night

Tips:
Xiaoyingzi's words:
1. The wrapped chestnut paste filling should be relatively dry, otherwise it will affect the state of the noodles, so when it is less, be sure to copy it as dry as possible.
2. The temperature and time of baking can be flexibly controlled according to the temperament of the oven at home.
3. Roll out the quilt as thinly as possible. Mine is too thick due to the over-fermentation of the dough, which affects the shape.