Sesame Chestnut Bun

Name: Sesame Chestnut Bun
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 60g brown sugar; 3g Yeast (dry); 130g water; 39g milk; 45g egg; 30g olive oil; 180g Black sesame filling; 1 tablespoon White sesame; 12 Cone snail; 1 tablespoon Whole egg liquid

by You Ma Food

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

5

Brother Pig took a lot of wild small chestnuts from his classmate’s hometown,
Every Castanea henryi is cute and adorable, and it will be very sweet after being boiled.
I cooked the cassis chestnut and used it to make a variety of pastries. This bread is one of them.
The children love this cute bread,
Because the outside is covered with sesame seeds, the scent of sesame is thick,
Hehe, it's sesame seeds inside, but black sesame filling.

1. Starter (medium species): 150 grams of high-gluten flour, 12 grams of sugar, 3 grams of dry yeast, 130 grams of warm water
2. Main dough: 150 grams of high-gluten flour, 48 grams of sugar, 1/2 tsp of salt, 39 grams of milk, 45 grams of eggs, 30 grams of olive oil
3. Filling: appropriate amount of black sesame filling, appropriate amount of white sesame, 12 castanea henryi, 1 whole egg liquid

Sesame Chestnut Bun

1. First mix the above ingredients into a squishy batter

2. Cover the batter with wet gauze and leave it to ferment in a warm place

3. The batter is ready to use after fermenting to the top and then falling back

4. Combine ingredients 2 except olive oil into a slightly firm dough, then put it into the bread machine with the batter of step 3, and select the kneading program for 15 minutes

5. After a kneading procedure, add olive oil and knead for another 15 minutes

6. After 30 minutes, the dough can be pulled out of a large piece of film, and the edge of the hole is smooth, indicating that the dough has reached a complete state and is ready for use

7. The reconstituted dough is rounded, put in a clean basin, and fermented with a lid

8. The dough can be doubled to the original size

9. The chestnuts are cooked in advance, peeled, and soaked in water for later use

10. Take out the dough and knead it into a strip after gently venting

11. Use a spatula to divide the dough into 12 equal parts, round them, cover with plastic wrap and set aside

12. 15 grams each of black sesame filling, 12 pieces in total, rounded and reserved

13. Wrap all the black sesame filling into a small potion, close the mouth and round into a raw bread embryo

14. Brush the raw embryo with egg liquid,

15. Then pinch both ends and roll the white sesame seeds with the side of the raw embryo

16. The raw embryos covered with white sesame seeds are closed and put into the baking tray one by one to ferment

17. When the raw bread embryo is fermented to 1.5 times its size, the surface is brushed with egg liquid

18. Use sharp scissors to make a cut on the surface of the green embryo

19. Put the cooked chestnut into the knife edge. There is a trick to put the chestnut. First touch the knife edge with the top of the chestnut, and then turn it back 180 degrees. The chestnut fits into the knife edge perfectly.