*Bread dough*
In lukewarm water, dissolve yeast and activate it

In a mixing bowl, add all ingredients except butter

Mix it for 1 minute in 1 minute

Mix it in 4 layers for 4 minutes

Place at room temperature and add softened butter

Mix it in 6 layers for 3 minutes

(Mixing completed: Final stage) Gluten is 100% ready
Your fingers stretch so much that you can see them

Put it in a bowl and put it in a wrap or wet cloth and ferment it for an hour

Pick canned chestnuts and strain them through a sieve to drain all the water!

It's the first fermented dough

Sprinkle with powder and roll to remove gas
Flip it over and fold the third verse like the picture

Please add a lot of chestnut dice!

Roll it from top to bottom

Please split it into 6 pieces with a scraper
(If you use a regular bread mold, cut it into 3 pieces.)

I panned it in an oiled pan. (I put a ring in the middle like that because I wanted to make it look like a donut.)
Please ferment it for 30 minutes

*Soboro*
Beat in butter gently

Put sugar in two at a time
(Until it turns ivory)

Beat in the eggs

Sift the powder ingredients and put them in
Mix thoroughly with a spatula

When it's 80% mixed, rub it with your hands and make crumbs with Soboro!

Spread egg water on the fermented dough and place on top
@ The second fermentation point of the dough is: The height of the dough is 1cm below the mold

Bake in a 180-degree oven for about 23 minutes

Cool it on a strainer
*Crispy chestnut bread is complete*

It's torn like chicken breast. (+ it's chewy)
Soboro is crispy, too

Drink it with milk!