Name: Chestnut Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 20g Blanching high-gluten flour; 25g Hot water; 300g High-gluten flour; 192g water; 24g brown sugar; 4g salt; 3g Yeast (dry); 30g butter; 250g Peeled chestnut; 50g Caster sugar

Chestnut Bread

1. Make the hot seed part two hours in advance, stir evenly with boiling water + high powder, refrigerate for later use

2. The main dough part, all ingredients except butter are put into the cook machine, including hot seeds

3. Knead until it expands, add butter that has softened at room temperature

4. Knead to fully expanded state

5. Spheronization, one fermentation at room temperature 25-28 degrees

6. Start making chestnut fillings, put the chestnuts, sugar and water in the milk pot, boil on high heat and turn to medium to low heat for 30 minutes, being careful not to paste

7. Take half of the chestnuts into puree with a food processor, crush the other half into granules, stir together, and divide into 6 portions evenly

8. Prove the dough to double its size

9. Divide equally into 6 parts, round and relax for 15 minutes

10. Take a piece of dough and pat it with the palm of your hand to make it thin on the sides and thick in the middle

11. Pack the chestnut filling

12. Knead it in the style of a bun, close the mouth and squeeze tightly

13. Put it into the mold and close down

14. Place in an environment with a temperature of 33-35 degrees and a humidity of 75%, and ferment to double the size

15. Put it into the preheated oven and bake for 30 minutes at 170°C and 190°C

Tips:
1. Pay attention to the control of the center temperature of the dough, which should not exceed 26 degrees
2. To make chestnut fillings like sweet, the amount of sugar can be doubled
3. If there is no mold, just put it in the golden plate and bake it

Chestnut Bread

Ingredients

Chestnut Bread

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