This kind of spiral bag was a hot seller when I was a child. In fact, I liked it very much at the time, but I always felt that the cream inside was too greasy. I had to dig out some of the cream hard before I could start eating it.
When I returned to China this time, I had no intention of seeing a mold for making this on the Internet, so I bought it and made it for the big T.
Chestnuts are a recent favorite, so naturally they are used to make stuffing with chestnuts and cream. Use low-fat cream, no sugar. Bite it and fill your mouth with the aroma of chestnuts. So this bread became T's love.
The only pain is peeling chestnuts (_)
Chestnut cream spiral bun
Recipe Recommendations
- high-gluten flour 120g
- warm water 50至55g
- egg one
- sugar 10g
- salt 3g
- honey 3至5g
- cream 打发后约300ml
- chestnuts About 7
- egg liquid appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Chestnut cream spiral bun
1
Bread part: Dissolve the yeast in warm water and roughly mix with high-gluten flour, eggs, sugar, salt, and honey.
2
Tear in the natural yeast dough and mix well.
3
Cut the soft butter into pieces and add it to the dough. After stirring evenly at low speed, turn to high speed and stir for 3-5 minutes.
4
The stirred dough paste should be very elastic. Leave it in a warm place to ferment for 90-120 minutes.
5
The fermented dough will increase in volume to a certain extent and the taste will be obviously sour.
6
Pour the dough on the floured workbench, add flour and knead it into a smooth, non-sticky dough. Including the paste stuck to the basin, sprinkle some flour on it, and rub it with your hands and it will come off. Place in a warm place and ferment for 2 hours.
7
After 2 hours, the dough volume increased significantly.
8
Cut the dough into 6 pieces, about 70 grams each. Wake up for 20 minutes.
9
Roll the dough into long strips. If it is 35cm long, it will roll about 4 and a half tracks; if it is almost 30cm long, it will roll about 4 tracks; if it is shorter, it will only be 3 and a half tracks. The length is similar, and each spiral is "fat and thin". Brush butter on the mold. When rolling, the mold is placed obliquely on the kneaded noodles in the direction of the roll, leaving a part at the bottom for "sealing". Don't wrap it too tightly. Finally, pinch the bottom seal well, gently press the last one on top, and try to press the neck underneath when placing it on the baking sheet.
10
Put it in the refrigerator and ferment for 6-7 hours, and then ferment for 1 hour at about 28 degrees.
11
Chestnut cream part: Boil chestnuts in boiling water for 20 minutes until rotten, peel. (The most annoying step…)
12
Crush the chestnuts with a grinding body.
13
After fermentation, the volume of the bread increases significantly. Brush the egg liquid, sprinkle with sugar grains, and place in the preheated oven at 180 degrees for about 12 minutes.
14
Beat with cream. In fact, there is not much cream at all. 100ml is probably enough. However, there was too little cream and it was not easy for the machine to pass it, and I really wasn't interested in it manually, so I sent a lot of cream, which was about 300ml after being passed.
15
Add ground chestnuts and powdered sugar to the cream and stir carefully until well.
16
After the bread is baked, wait until it is not too hot, and carefully take out the mold; wait until it is not too hot, use a squeeze box to fill in the prepared chestnut cream filling.Chestnut cream spiral bun Make Tips
If you don't eat it at the moment, put it in the refrigerator, let the cream solidify, and then take it out to eat. The taste of the cream will be different and very good.