1. Pour 32 grams of boiling water into 32 grams of high powder and stir to make the soup. Use after cooling, preferably overnight.
2. Put the ingredients except butter and chestnut into the bread bucket.
3. Start the kneading process for 15 minutes.
4. Add butter and knead for about 35 minutes.
5. The chestnut was steamed and cut into small pieces in advance.
6. Add the chestnuts 5 minutes before the end of the dough.
7. At the end of kneading, a smoother film can be pulled out and fermented at room temperature to 2-2.5 times larger.
8. Take out the dough and vent it lightly, divide it into three parts and let it relax for 15 minutes. (I divided it into four parts here. In fact, one toast mold for three parts will do)
9. After the relaxation is complete, it is shaped and discharged into the mold, and a bowl of hot water is placed in the oven to complete the final fermentation. In the lower and middle level of the oven, about 180 degrees for about 40 minutes.
