Milk and chestnut rice dumplings

By RaoulHackett

Milk and chestnut rice dumplings
Ingredients: salt,milk,butter,eggs,white sugar,yeast,special powder,chestnut paste

Recipe Recommendations

  • special powder 230 grams
  • yeast 3.5 grams
  • eggs one
  • milk 130 ml
  • chestnut paste appropriate amount
  • butter 20 grams
  • white sugar 40 grams
  • salt 3 grams

Steps for Milk and chestnut rice dumplings

  • Make step 0
    1
    Add sugar, yeast, salt, eggs, milk and dough to the flour.
  • Make step 1
    2
    Leave butter at room temperature.
  • Make step 2
    3
    Add butter and knead until gluten expansion is complete, and simmer for 1 hour.
  • Make step 3
    4
    Make dough twice and a half times the size.
  • Make step 4
    5
    Divide the dough into 40-gram doses each, round and relax for 15 minutes.
  • Make step 5
    6
    Make the chestnut paste into a round shape.
  • Make step 6
    7
    Roll it into a round shape and add the chestnut paste to wrap it. Close down.
  • Make step 7
    8
    Put into a baking sheet and simmer for 1 hour.
  • Make step 8
    9
    Brush with egg liquid.
  • Make step 9
    10
    Put in the preheated oven and bake at 180 degrees for 15 minutes.
  • Make step 10
    11
    Remove and let cool.
  • Make step 11
    12
    Break one.

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