Chestnut season must come with a big chestnut bread! Autumn limited edition, soft and sweet, make it for your family to taste!
By good running baking
Bread flour 200g
Brown sugar 30g
Salt 4g
Milk 110g
Eggs 50g
Yeast 3g
Butter 20g
1, the production of filling, pumpkin puree all the ingredients into the pot, low heat and stir-fry until the appropriate hardness, put into the refrigerator refrigeration and set aside
2: Make the dough and put the ingredients other than butter into the container
3. Stir into a flocculent,
4: Knead out the thicker gluten, add the softened butter and continue to knead the gluten to expand
5. Kneading gluten extension can pull out the glove film
6. Knead the gluten extension to pull out the glove film and ferment the dough once
7. Increase the dough fermentation volume by 2 times
8, take out the fermented dough, exhaust and divide equally,
9. Roll the circle and relax for about 10 minutes, roll out the round dough sheet;
10、Add pumpkin puree and put chestnuts on top;
11. Pinch tightly
12, lightly press the shape, so that it resembles the shape of a chestnut,
13. Brush the surface with water, and dip sesame seeds in 1/3 of the bottom;
14, secondary fermentation: 35 degrees 40 minutes or so, about 1.5 times the size;
15: Brush the egg mixture, put it in the oven and bake at 200 degrees on high and low heat for 11 minutes.
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