Chestnut Roll
1.
All the ingredients in the formula except butter, chestnut puree, and almond slices are put into the machine and kneaded until the dough is soft and the surface is smooth, and a thicker layer of gluten can be pulled out
2.
Add butter to knead the dough, knead the dough until you pull it out by hand to pull out a transparent and tough film
3.
Round the dough, cover the surface of the fermentation basin with plastic wrap, and leave the dough in a warm place to ferment to double its size (the bread machine with its own fermentation function can also be used)
4.
After the dough is fermented, take the dough out and vent it, and divide it into 12 portions, each about 100 grams
5.
Take a small piece of dough, press it into a circle, roll it out with a rolling pin, and pack chestnut puree inside
6.
Fold the opening and place it face down, roll out the dough into an oval shape, fold the reverse side (front side up), cut the dough with a dough cutter, but do not cut into sections, about five knives
7.
Return the dough to an oval shape, twist it into strips, then roll it up into a bag, and put it in the inside of the dough with the mouth down
8.
Place the dough in the mold and make a total of 4 small breads; in the bread machine, there are four at the bottom and four at the top, a total of eight doughs
9.
The buns are fermented to puffing, and almond slices are pasted on the surface. Bake at 180 degrees for 20 minutes
10.
The dough in the bread machine is fermented until the barrel is 80% full. Use the baking function to bake for 53 minutes.
