Chestnut rolls
By VicentaLakin
It's easy to make a roll of bread, it's my usual bread make, and when the bread is not new, it's only with the pie that you like, cinnamon, jam, banana, nuts. This time, of course, it's made out of freshly made chestnuts. It's like the Golden Autumn。
Recipe Recommendations
- Jin Xiang Gao Fen 250g
- white sugar 30g
- salt 2g
- milk powder 10g
- water 80g
- eggs one
- butter 38g
- baking powder 3g
- chestnut stuffing 150g
- light cream 50g
- milk fragrance
- baking
- several hours
- ordinary
Steps for Chestnut rolls
1
Put the bread material in the Berry Bread, except for butter. The amount of water should be set aside at 10-20 grams, adjusted to the lasagna condition, and turn on the face rub
2
After rubbing the face, take out a little noodle review。
3
This time, butter can be added and the bread machine can be fermented. My toaster is 1.5 hours
4
The state after the pasta and the fermentation program。
5
The face was removed from the panel and the face was rinsed on the panel, covering it with a 15-minute awakening。
6
Creamed chestnut sauce: The light cream pours into the bowl and heats it with a microwave until it's about to boil。
7
Wake up, good face。
8
The well-made creamed chestnut sauce is painted on the fine bread, not on the edge。
9
Roll the edges first, then from top to bottom。
10
When it's completely curled up, you squeeze it with your hands。
11
Quickly cut the noodles into eight flat pieces with a knife。
12
Cut it and flip it and sort it out. Put it in the grill。
13
Make the last wake up in a warm place。
14
When it's ready, you'll have a full egg fluid on the bread。
15
It's about 15 minutes in a 202-degree oven。Chestnut rolls Make Tips
1. The water absorption rate of flour varies depending on climate and region, so don't add all the water at once when kneading the dough, reserve some to adjust slowly.
2. The creamy chestnut filling will be thinner when it is hot, but it will be easier to handle when it is slightly cooler and thicker.
3. Use a sharp knife to quickly cut off the segments.
4. Color the bread and cover it with tinfoil until it is finished.
5. If you can't run out of butter chestnut fillings, you can spread them on bread or make drizzling sauce.
2. The creamy chestnut filling will be thinner when it is hot, but it will be easier to handle when it is slightly cooler and thicker.
3. Use a sharp knife to quickly cut off the segments.
4. Color the bread and cover it with tinfoil until it is finished.
5. If you can't run out of butter chestnut fillings, you can spread them on bread or make drizzling sauce.