Chestnut bun
By VicentaLakin
It's made by itself. I bought a pound of chestnuts with milk cream and sugar to make about 800 grams of casserole. In addition to the 24 buns made today, there are eight breads. Do it on your own, I'm hungry. Hong
Recipe Recommendations
- flour 450g
- fine sugar 40g
- corn oil 30g
- milk
- pumpkin powder 10g
- yeast powder 4g
- chestnut paste appropriate amount
- milk fragrance
- steamed
- several hours
- ordinary
Steps for Chestnut bun
1
The yeast was last released, with the exception of the mash, and all the material was put into the bread bucket for about 25 minutes。
2
Scratch it, and ferment it twice as big。
3
Fermentation's done。
4
Extortion。
5
It's divided into 24 copies, and the membranes are loose for 10 minutes。
6
Take a little noodle in a circle. ♪ The bottom of the center ♪
7
Pack in the mashed。
8
Close the door, and the mold is a little sticky, and the shape comes out. If there are no molds, then turn down and turn around with your hands。
9
The skin is about 35 grams, and about 50 grams each after wrapping the material。
10
A well-made bun in a steam cage. Scrambling paper past brushing。
11
Second cage. Steam size is 32 cm。
12
The lid fermented twice for about half an hour. It's cooled into the pot and boiled in the fire for 15 minutes. The fire was closed and the lid was removed after three or four minutes。
13
In time, the water content of the paper will wet the bottom of the bag and affect the taste。
14
I can't finish the freeze. When you eat the next day, you can reheat。