Chestnut bread
By VicentaLakin
Chestnut, one of the representatives of autumn food. Today we'll share with you a lovely chestnut-shaped bread. But interestingly, it has nothing to do with the taste or even the material, except for the shape and shape of the chestnut!
Recipe Recommendations
- high-gluten flour 200g
- sugar 20g
- salt 2g
- baking powder 3g
- milk 130ml
- cocoa powder 3g
- pumpkin 100g
- unsalted butter 5g
- sweetening
- baking
- several hours
- ordinary
Steps for Chestnut bread
1
PUMPKIN GETS 800 W HOTTER FOR ABOUT FOUR MINUTES TO RIPEN.
2
Use a blender to make a finely prepared pumpkin, sugar and milk mixture.
3
Put the pumpkin in the pot, heat it up, stir it up until the pumpkin gets thicker.
4
Put the pumpkin in a big glass container and mix it evenly while it's hot.
5
THE FERMENTATION FIRST TOOK PLACE IN AN HOUR.
6
When the first fermentation is over, light pressure comes out of the internal air, equals eight, rubs it again.
7
TEN MINUTES OR SO, A LITTLE NOODLE, A THIN SLICE, PLUS ABOUT 20 G. PUMPKIN PIE.
8
Wrap it in a circle triangle.
9
When all eight are ready, put them in 30 minutes. The second fermentation. After the second fermentation, then hand the bread to the top, to bring it closer to the shape of the chestnut.
10
A little white sesame,
11
A little white sesame on the bottom of a well-released breadbath looks like chestnut.
12
The oven's preheated at 180 degrees for about 15 minutes.