Chestnut sauce sandwich bread
By KimQuigley
Ingredients: salt,milk powder,cooked sesame,eggs,water,fine sugar,dry yeast,high-gluten flour,low-gluten flour
Recipe Recommendations
- high-gluten flour 160 grams
- low-gluten flour 60 grams
- fine sugar 30 grams
- salt 3 grams
- dry yeast 4 grams
- water 100 grams
- eggs 25 grams
- milk powder 7 grams
- cooked sesame appropriate amount
- sweetening
- baking
- a day
- simple
Steps for Chestnut sauce sandwich bread
1
Weigh all dough materials.
2
Remove the chestnut paste from the refrigerator and warm it.
3
Knead the dough until the film comes out.
4
Place in a bowl, seal with plastic wrap, and place in the refrigerator for overnight.
5
Remove the dough from the refrigerator the next day and warm it for about 1 hour.
6
Exhaust, round, and let stand for 15 minutes.
7
Roll out into dough pieces as big as a baking sheet and place in the oven to ferment for 40 minutes.
8
Brush the surface of the fermented dough with egg liquid and sprinkle with sesame seeds.
9
Preheat the oven to 180 degrees, place it on a baking sheet, and bake until the surface is golden brown. Remove it for about 10 minutes.
10
Remove the baked bread, side up, and touch the chestnut sauce.
11
Cut it in half from the middle, bottom to bottom, cut it into cubes and serve.