I didn't want to make bread into a briquette shape
I got a briquette bread mold, so I decided to try it
The frame is 11cm in diameter and 10cm in height, and it is very cutely small.

Bread has a long fermentation time and it's hard to knead, so it's hard to do it with your hands.
After learning fermented bread for a year, I ended up buying a baking machine and kneading it...^^
Put the ingredients below in the baking machine in order.
Room temperature milk 170g, strong flour 250g, sugar 20g, room temperature egg 20g, yeast 4g, salt 3g.
At this time, it's better to put yeast and salt so that they don't touch each other.
If it touches it, the yeast doesn't ferment well.
Press the dough course button and 5 minutes after the dough started
Add 35g of butter at room temperature and knead until smooth.
If the dough is hard, add a pinch of flour several times to adjust the concentration. The total kneading time took about 20 minutes.

When the dough is smooth, remove it from the baking machine container.
Sprinkle a little bit of powder and make a circle.

Put the dough in a bowl and cover it with plastic wrap.
I preheat the Smeg oven to 80 degrees, pour hot water into the bat, and put it on the floor
I put a bowl of dough in the top box and fermented it for 30 minutes.

The rap swells like this

The dough has doubled.

Enjoy it endlessly and push it with a push stick to take out extra air, divide it into two parts, and circle it again.

Cover the wet cloth at room temperature and enter a 15-minute bench time.

After 15 minutes, it swelled well.

Push it with a rolling pin and add chopped chestnuts~~~~~
I put a spoonful of whipped cream in the filling, but the filling is too sweet for me
You don't have to add anything you like or anything.
Baking is up to the person who makes it if you give the basic recipe.

Close it thoroughly.

There's only one bread frame, so one for the briquette bread frame...
I put one in a big oranda mold.

Let's start the final fermentation.
When I put hot water in the Smeg oven and fermented it, it only took 30 minutes to inflate well.
I baked a preheated oven at 170 degrees for 25 minutes.

The shape of the briquette ash came out well.
When completely cooled, place your favorite cream in a piping bag and place it in a hole.
I put whipped cream the most, but I put Greek yogurt.

I put yogurt on the outside and put bean powder on it...
The bean powder drips down and gets on my lips...
It was very uncomfortable to eat.
I think it's good to put cream on the side instead of doing anything on the outside.
I only put chestnuts in the bread I baked in the oranda mold...
I'll go to the workshop early tomorrow morning and cut the bread^^