Chestnut roll

Chestnut roll

Introduction:

"The shape of bread roll is simple and easy to use. It's a kind of bread shape I often make. When there is no new pattern in bread, just use the usual sweet bread recipe to roll the stuffing you like. Cinnamon, jam, banana and nuts are OK. This time, of course, we use the chestnut stuffing just made to make bread. It's also a good time. In the golden autumn, the chestnut season is changing. Eat more, and you'll have the effect of nourishing your body. "

Production steps:

Step 1: put all the bread materials except butter into the bertui bread maker, reserve 10-20g of water, adjust according to the dough condition, and turn on the kneading function of the bread maker (the kneading time of my bread maker is 20 minutes at a time)

Step 2: after kneading a procedure, take a small piece of dough for inspection.

Step 3: at this time, you can add butter to turn on the function of bread kneading and fermentation. (1.5 hours for my bread maker)

Step 4: the state after kneading and fermentation.

Step 5: take out the dough, exhaust the dough on the chopping board, knead it round, cover it with plastic wrap and wake up for 15 minutes.

Step 6: make cream chestnut sauce: pour the light cream into a bowl and heat it in the microwave until it is about to boil. Add the chestnut stuffing and stir well with an egg beater.

Step 7: roll the dough into a rectangle.

Step 8: roll the butter on the edge of the bread.

Step 9: roll the edge first, then roll it up from top to bottom.

Step 10: after completely rolling, pinch the joint of dough tightly with hand.

Step 11: quickly cut the dough into 8 equal portions with a knife.

Step 12: after cutting, turn it over and put it in the baking tray.

Step 13: wake up in a warm place.

Step 14: brush a layer of whole egg liquid on the surface of the bread.

Step 15: bake in a preheated oven at 202 ℃ for about 15 minutes.

Materials required:

Jinxianggao powder: 250g

Sugar: 30g

Salt: 2G

Milk powder: 10g

Water: 80g

Egg: 1

Butter: 38g

Fermented powder: 3G

Chestnut filling: 150g

Light cream: 50g

Note: 1. The water absorption of flour is different due to different climate and regions, so do not add all the water at once when kneading flour, reserve a little to adjust slowly. 2. The cream chestnut stuffing is thinner when it is hot, and it is better when it is a little cooler and thicker. 3. Use a sharp knife to cut the section quickly. 4. After coloring the bread, cover it with tin foil until it is baked. 5. It's good to spread bread or make drenching sauce if you can't finish filling with cream chestnuts.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor