Name: 【chestnut and Rose Rolls】---a Bread As Charming As A Rose
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High fan; 40g Caster sugar; 3g salt; 30g Whole egg liquid; 120g Plain Water; 10g Light cream; 3g yeast; 30g Unsalted butter; Some Chestnut filling; Some Custard sauce

【chestnut and Rose Rolls】---a Bread As Charming As A Rose

by Poetic heart

5.0 (1)

Favorite

Difficulty

Hard

Time

Serving

The happy winter vacation has begun. What a joy for the children! For me, it must have increased all kinds of busyness, but this kind of day with children around me is what I like, full of happiness and joy. Even seeing them trick or treat occasionally makes people feel happy.

It is said that the family environment has a great influence on the children. It is true. Now the two children ask me all day, mother, making bread today; mother, do you make cakes today? As long as I do something, I will "make troubles" behind me, plastic bread will also participate, and egg white will also participate.

Two days ago, I made a beautiful chestnut rose roll with the children. Not only did it look very flattering, but the chestnut filling inside was even more delicious. "

【chestnut and Rose Rolls】---a Bread As Charming As A Rose

1. Put the ingredients except butter into the bread bucket in the order of liquid first, then powder, and finally dry yeast.

2. Install the bread bucket.

3. Turn on the power to select the kneading function.

4. When the bread machine is working, we can observe the mixing situation through the observation window.

5. After the 15-minute kneading process is over, take out the hard-to-buy bucket to test a little dough, and the rougher film can be opened.

6. Add the softened butter and continue to knead the dough for 15 minutes.

7. After the kneading procedure is over, check the dough again. At this time, it has reached the complete stage and a perfect glove film can be produced.

8. Round the dough with both hands and put it in the bread bucket.

9. Install into the oven.

10. Start the fermentation function.

11. You can observe the condition of the dough through the observation window while the dough is being fermented.

12. Send it to 2 to 2.5 times the original size.

13. The fermented dough is taken out and vented, and then divided into 16 equal parts, covered with plastic wrap and proofed for 15 minutes in the middle.

14. Take a portion of the dough and roll it into an oval shape.

15. Squeeze a chestnut filling in the middle.

16. Fold the dough gently in half.

17. Rolled up from one end, rolled into the shape of a rose.

18. Make them one by one and put them into the oiled mold.

19. When fermented to twice its original size, apply a layer of whole egg liquid and squeeze a piece of custard sauce along the lines.

20. Put it into the oven that has been preheated ten minutes in advance, heat up and down at 150 degrees, and bake the middle layer for about 15 minutes.