Chestnut Roll
1.
Put all the bread ingredients except the butter into the Bitter bread machine, reserve 10-20 grams of water, adjust it according to the dough condition, and turn on the bread machine kneading function (my bread machine kneading time is 20 minutes at a time)
2.
After a kneading procedure, take a small piece of dough and inspect it.
3.
At this time, you can add butter to turn on the function of kneading and fermenting the bread machine. (For my bread machine, this program is 1.5 hours)
4.
The state after the kneading and fermentation process is over.
5.
Take out the dough on the chopping board, vent the dough and round it, cover it with plastic wrap and let it stand for 15 minutes.
6.
Make the creamy chestnut sauce: Pour the whipped cream into a bowl and heat it in the microwave until it is about to boil. Add the chestnut filling and stir evenly with a whisk.
7.
Roll the proofed dough into a rectangle.
8.
Spread the finished butter chestnut paste on the rolled bread slices without spreading on the edges.
9.
Roll the edge first, then roll it up from top to bottom.
10.
After the dough is completely rolled, pinch the joints of the dough with your hands.
11.
Use a knife to quickly cut the dough into 8 even portions.
12.
After cutting, turn it over and arrange it slightly, and place it in a baking tray.
13.
Perform the final proofing in a warm place.
14.
Brush a layer of whole egg liquid on the surface of the bread.
15.
Bake in a preheated oven at 202 degrees for about 15 minutes.
Tips:
1. Flour has different water absorption rates due to different climates and regions, so do not add all the water at once when kneading the dough, set aside a little and adjust it slowly.
2. The creamy chestnut filling will be thinner when it is hot, and it is better to handle when it is cooler and thicker.
3. Use a sharper knife to cut quickly when cutting sections.
4. After the bread is colored, cover with tin foil until it is baked.
5. The creamy chestnut filling can be spread on bread or made with sauce.
