chestnut bread
Homemade chestnut braised with a moderate oven spring that pops the side and slightly shows through the gap! The bread texture is soft, chewy, and moist by mixing the braised chestnut with sweeter and savory rice powder. It's a homemade chestnut bread that tastes like commercial chestnut bread.
6 serving
Within 120 minutes
원빵
Ingredients
  • Strong flour
    400g
  • Strong rice flour
    200g
  • Water
    380g
  • powdered milk
    30g
  • East
    9g
  • Night-dise
    2cup
  • Sugar
    30g
  • Salt
    10g
Cooking Steps
STEP 1/9
Mix all the ingredients and knead until gluten is formed and the dough is smooth, then shape it in a round shape and place it in a bowl, cover it with vinyl or wet cotton cloth, and ferment it first.
STEP 2/9
Prepare the chestnut braised with a sieve and drain while the dough is fermenting.
STEP 3/9
After about 30 minutes, the dough that is well swollen is inflated 2.5 to 3 times, and the first fermentation is completed.
STEP 4/9
Divide the dough into two and circle it, cover it with plastic or wet cotton cloth, and ferment it for about 10 to 15 minutes.
STEP 5/9
After pushing the dough long up and down, place 1 cup of boiled chestnuts evenly on the dough and roll it from the top.
STEP 6/9
Pinch tightly and form into a cylinder.
STEP 7/9
After molding the rest of the dough in the same way, put it in a pan with oil on the inside and press it down with the back of your hand.
STEP 8/9
Ferment the dough for a second time until it swells up as high as the pan, apply milk evenly to the top, and bake it for 30 to 35 minutes in an oven preheated to 180 to 190 degrees.
STEP 9/9
Since it contains rice powder, the side may be crushed, so as soon as you take it out of the mold, lay it on a cooling net and cool it down. And if you apply a little bit of oil (or melted butter) to the top of the hot bread, the crust becomes chewy and prevents the bread from drying out,
You can replace all strong flour or all strong rice powder, but when you use all strong rice powder, you knead it with a little more than the amount of ingredients, and when you use all strong flour, you knead it with a little less. Instead of water and powdered milk, you can knead 400-420g of milk.
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