Chestnut Floret Bread
1.
Mix and knead the dough materials except butter until the dough is smooth, add softened butter, continue kneading to the expansion stage, round into the basin lid and place in a warm place for basic fermentation
2.
When the dough has doubled its original volume, fermentation is complete
3.
Prepare the filling materials and heat the butter until it melts. After the fermented dough is vented, divide the dough into 30 grams each, knead and cover with plastic wrap, and proof at room temperature for 15 minutes
4.
Roll the proofed dough into an oval shape, turn it over and brush with a layer of melted butter, squeeze the chestnut filling, put a little dried cranberry, fold the dough in half and stretch the dough slightly
5.
Rolled into a roll from top to bottom, put it into an oiled mold, and put it in a warm and humid place for final fermentation
6.
After the fermentation is over, brush a layer of egg liquid on the surface, put it into the middle layer of the preheated 180 degree oven, and bake on the top and bottom for about 15 minutes. After baking, it will be removed and let cool
