Name: Spiral Chestnut Bread
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 230g High-gluten flour; 20g Whole wheat flour; 153ml Shimizu; 210g Chestnut filling; 3g Yeast (dry); 3g salt; 20g granulated sugar; 30g Egg liquid; 20g milk powder; 20g butter

Spiral Chestnut Bread

by Big pear

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

There are a lot of stuffing inside. It’s not a way to pile up there little by little. It’s not a solution. I’m also to blame. After a year, I want to make this too.
Buying things and getting things done, they are all opened and can't be used up. If you want to find a way to clear them all!
The chestnut buns with some whole-wheat flour are very good!
Those who are pursuing health and have a chewy feeling~ Whole wheat is a good suggestion! If you add some nuts, it will be more perfect~

Spiral Chestnut Bread

1. Put water, salt, sugar, and egg liquid into the bread machine, then add the sifted high-gluten flour, low-gluten flour, milk powder and yeast on the top, and start kneading for about 15 minutes

2. Then add butter and knead the dough in a bread machine for about 15 minutes. Take out the dough and knead until it has expanded

3. For the first fermentation, the dough will expand to about 2.5 times

4. The dough is completely vented, and divided into a large dough of about 50 grams, and another 15 grams of small dough, and let it rest for 15 minutes

5. About 30 grams of chestnut puree is divided into one and formed into long strips

6. The big dough is patted into a circle by hand. Use a face stick to form an olive-shaped dough. Use a rolling pin to put a strip of chestnut paste on the surface. The dough wraps the chestnut paste. The front and back ends must be sealed tightly

7. Knead the small dough into a slender strip, fix the dough in a spiral way around the process 6 and put it into the baking tray with anti-sticking parchment paper, and leave it for 50 minutes.