Chestnut Meal Buns
1.
First make the chestnut filling: wash the chestnuts, boil them on high heat for about 10 minutes, immediately add cold water, peel off the chestnuts, chop them into minced pieces, put them in a bowl, add honey, and mix well.
2.
Put the high flour and low flour into the bread bucket, add salt and white sugar diagonally, add an appropriate amount of water to start kneading, after the first kneading procedure, let the gluten rise for 30 minutes
3.
Put the yeast powder into the awake dough and continue the second dough mixing procedure. After the procedure is completed, add butter that has been softened at room temperature, and for the third dough mixing procedure, you can pull out the hand mask after making the dough.
4.
Put the dough in a warm place to proof to double its original size. Take out the awake dough and cut it into small pieces of uniform size, 11 pieces in total
5.
Round the small agent and let it rest for about 20 minutes. Roll out the loose dough, put in the chestnut stuffing, and wrap it up
6.
Wrap all the buns. Put a bowl of hot water in the oven and put it on the baking tray for secondary fermentation. The fermented buns are 1.5~2 times their original size
7.
The proofed bread is brushed with a layer of egg liquid and sprinkled with a little coconut paste. Preheat the oven, turn on the heat to 170 degrees, lower the heat to 180 degrees, and circulate the heating air for 25 minutes. (I don’t want the color to be too dark on the surface, so the upper heat is slightly lower than the lower heat.)
8.
The baked buns are simmered in the oven for about 5 minutes
9.
Cool naturally
10.
Look inside, it’s super soft too
11.
Store in a fresh-keeping bag when it is not completely cold
Tips:
The setting of the oven must be determined according to your own situation.
