A thousand lasagna chestnut bread

By VicentaLakin

A thousand lasagna chestnut bread
Chestnuts are made when they're in the freezer, they're in the fridge, they don't buy souffles when they make mooncakes, they can be taken out of the fridge. Today, I want to eat every piece of bread with chestnuts, remember, I've seen a sticker of soybeans on the food website, and I've been thinking about making a bread in this way, and it's a little big, and I don't like the bread, and I've got a big bag, like a gas bag on the back of a car in the 1950s, which tastes good, and it smells like chestnuts。

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Steps for A thousand lasagna chestnut bread

  • Make A thousand lasagna chestnut bread step 0
    1
    Get the raw materials ready
  • Make A thousand lasagna chestnut bread step 1
    2
    Bread machine first
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    Flour on top
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    Start the bread machine and smooth the noodles with butter to pull the mask
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    It's organized into clusters and fermented at 25°C
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    fermentation is twice as big. Forgive me for being three times bigger. Don't send it in my condition。
  • 7
    It fermentes the noodles for 15 minutes
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    Open the growth square
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    Put the chestnut in the middle of the square
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    Turn it on
  • Make A thousand lasagna chestnut bread step 9
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    Open
  • Make A thousand lasagna chestnut bread step 10
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    We'll fold the noodles once
  • Make A thousand lasagna chestnut bread step 11
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    20 minutes
  • Make A thousand lasagna chestnut bread step 12
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    再将面团Open
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    It's a 30% discount
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    Thrust to 3-4 cm thick, smaller than the mold. It's three times different. It's clear
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    I'll have the noodles in half
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    We'll put the two noodles together
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    Put 450 grams of Tusk in a temperature of 28°C and room temperature fermentation of 60 minutes。
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    fermented to eight full. Brush the egg fluid
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    Thirty-five minutes at 180°C oven temperature
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    Get out of the oven and roast the night

    • A thousand lasagna chestnut bread Make Tips

    Xiao Yingzi's Tips: 1. The chestnut paste filling should be relatively dry, otherwise it will affect the texture of the dough, so be sure to stir-fry it until it is as dry as possible. 2. Adjust the baking temperature and time flexibly according to your own oven's temperament; do not blindly copy the settings. 3. Try to roll it out as thinly as possible during the folding step; I rolled mine thick because the dough was over-proofed, which affected the shaping.

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