♪ Chestnut bread ♪
By VicentaLakin
Last time there was red bean sand left - a little bit - there were freshly peeled chestnuts at home and made this soy-saved chestnut bread. Chestnuts taste good.
Recipe Recommendations
- flour 250 grams
- milk powder 16 grams
- sugar 45 grams
- yeast 4 grams
- water 130 grams
- salt 1/2 tsp of
- chestnuts of 6
- egg one
- white sesame appropriate amount
- bean paste appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for ♪ Chestnut bread ♪
1
Put some sugar on the peeled chestnuts and boil it in water for 10 minutes.
2
Put a chestnut in the middle of the sand.
3
All of you.
4
Put all the material in the basin and the yeast warms up.
5
The eggs are out, the protein is in the flour.
6
The yeast fell into the flour, ploughed in groups and added softened butter to the expansion phase. Cover it up to double the fermentation.
7
The fermented pasta is ventilated, divided into six turpentines for 15 minutes.
8
Put it in the bag.
9
Stick the white sesame and put it all in the oven. Put it in the oven for 50 minutes twice.
10
Take out the yolk
11
The oven preheats 175 degrees for 20 minutes.
12
It's good to eat when it's cold.