1. Mix all kinds of dough materials, knead into a smooth dough, cover the basin with plastic wrap, and leave to ferment in a warm place
2. The dough is fermented to more than 3 times
3. Tear the fermented seed noodles into small pieces (in order to mix evenly or knead evenly as soon as possible), add the ingredients other than the butter of the main dough and knead together to form a smooth dough. Add butter when there is a slight gluten, continue to knead until a firmer translucent film can be pulled out
4. Cover with plastic wrap and ferment for half an hour at room temperature
5. Weigh it and divide it into 16 small doughs. After rounding, cover with plastic wrap and relax for about 15 minutes.
6. Take a loose dough, flatten it and pack it into 20 grams of chestnut filling
7. Pinch the mouth tightly and put them into the mold one by one
8. Put it in an environment with a temperature of 38 degrees and a humidity of about 75%, and finally ferment to twice the size
9. Spray a little water on the surface and sprinkle with crispy grains for decoration
10. Put it in a fully preheated oven, and bake the upper and lower tubes at 190 degrees for about 15 minutes.
11. Just take it out and cool down
Tips:Tips
1. Please adjust the liquid volume flexibly
2. The selected brown sugar will be different in different doughs and the color of the finished product, so there is no need to tangle
3. If you only want to make a 12-mold, you can take 75% of the formula material, if it is for the calculation, all the original materials *5/6 are also possible
