Chestnut toast
By VicentaLakin
I'm very happy that the bakery version of the pastries got the pleasure of many friends. Many friends have told me that they have succeeded in making soft bread, a message that is the greatest encouragement to me, so today we continue to play noodles and enjoy the joy of baking. Autumn and winter are the most delicious season of chestnuts, and I can't eat enough sweet, healthy little fruit. It's not easy for me to make this big bread with the last twig and the candy-crunches that I bought. The big guy with the occupant look still has a soft taste. And chestnuts, sweet as sweet, have been precious fruits since old, and are among the dry fruits. Chestnut is a nut type, but it is not as fat as nuts like walnuts, pickles, almonds, and it's high in starch. Dry chestnuts account for 77 per cent of carbohydrates, equivalent to 75 per cent of cereals, and as much as 40 per cent of chestnuts, 2.4 times the potato. Fresh chestnuts have a protein content of 4 to 5 per cent, which is less than peanuts and walnuts, but slightly higher than cooked rice. At the same time, it also has better medicinal value, and the Chinese doctor has the effect of filling his kidneys with spleen, strong bones and abdomen. So chestnuts have the same name as "renal fruit"。
Recipe Recommendations
- Jinxiang high-gluten flour 350g
- chestnut stuffing 50g
- sugar 40g
- milk powder 12g
- eggs one
- water
- unsalted butter 35g
- baking powder 5g
- sugar-fried chestnuts
- sweetening
- baking
- several hours
- senior
Steps for Chestnut toast
1
All materials except butter are added to the bread machine in the order of liquids and solids, and the fermentation powder is finally put in, and the fermentation powder is placed in the middle of the flour in a small circle (note: 1. Water is not added at once, 10-20 grams are set aside for adjustment, 2. fermentation is placed at the top of the flour so that direct contact with sugar and salt is avoided, so as not to affect yeast activity)。
2
(b) Commencing the laminate procedure, at which point the soft and hard levels of a group of water absorbers and the flounders can be adjusted by pre-positioned water, and 20 minutes later the first laminated procedure ends, and the laminate has been smoothed to the point where soft butter can be added。
3
Once again, the washing process of the bakery continues to rub its face, and it can be seen that the butter is fully absorbed into the flour, that it is smooth and flexible, and that after 20 minutes of lasagna, a piece of lasagna is slowly opened in the hands, that it pulls out a strong film and a smooth round hole, which is the full stage required to make toast。
4
The mixer that removes the bread machine rounds the noodles and covers them for fermentation。
5
The fermentation function of the baker is selected, when the fermentation is 2-2.5 times larger。
6
A good pasta takes out the exhaust on the board and then cuts into a little tinkled chestnuts and rubs。
7
Put a shampoo on the back of the roll and relax for 15 minutes。
8
It's a nice, loose face。
9
The upper and lower sides are folded in the middle, and the width is broadly the same as the width of the bread drum。
10
The folded noodles started at the end。
11
Put it in the toaster and choose the fermentation function for the final fermentation。
12
The pasta after the fermentation is approximately 2-2.5 times larger than the original size, sifting on the surface with a thick-stamped flour and slashing on the surface with a sharp knife, choosing the bakery function to set the time at 40 minutes, with a medium colour, and the bakery ending with the bread being taken out completely cooled and sliced into the bag。Chestnut toast Make Tips
1. Due to differences in flour brands and regions, the water absorption rate varies; therefore, do not add all the liquid at once. Adjust the amount according to the condition of the dough.
2. Add ingredients to the bread maker in the order of liquids first, then solids. Note that the yeast should not come into direct contact with sugar and salt to avoid affecting its activity.
3. Kneading dough with a bread maker is a labor-saving and cost-effective method. My bread maker reaches the complete stage in two 40-minute cycles, but the time is not constant across different machines. As long as the dough is kneaded to the complete stage, the bread will have a soft texture.