Fluffy chestnut roll. Chestnut roll
Chestnut rolls to exhaust chestnut paste and canned chestnut! I made chestnut bread. I put canned chestnut in the bread dough and rolled it with creamy chestnut paste. The completed chestnut roll and chestnut bread are soft and sweet, so the scent of chestnut is very good. It's a chestnut bread that's good to make and store in a small paper case and eat. Soft and sweet! Chestnut roll! Chestnut bread! Let's make it
4 serving
Within 999 minutes
초록바람N
Ingredients
  • Strong flour
    250g
  • Salt
    5g
  • Instant Dryist
    6g
  • skimmed milk powder
    10g
  • Night
    25g
  • egg
    1ea
  • Water
    100~120g
  • canola oil
    40g
  • Night
    120g
  • Night
    300g
  • Milk
    20g
Cooking Steps
STEP 1/14
Drain the canned chestnuts on a sieve, drain them thoroughly with kitchen towels, and roll them slightly over the powder.
STEP 2/14
For room temperature chestnut paste, add milk and mix well. The chestnut paste I have is rather thick, so I mixed it with milk because I thought it wouldn't be easy to apply to the dough. I think you can adjust the concentration so that it's easy to spread out.
STEP 3/14
Add yeast to strong flour, salt, honey and powdered milk, then add eggs, water and canola oil and knead. I made it comfortably in the baking machine. I turned it into a dough course twice. The amount of water in the can vary depending on the dough.
STEP 4/14
When the dough is finished, add the pretreated canned chestnuts and form into a lump.
STEP 5/14
The finished dough is well rounded and first fermented.
STEP 6/14
In a warm place, you can inflate it 2.5 times. It took me about 45 minutes at 30 to 33 degrees.
STEP 7/14
When the first fermentation is complete, remove the gas and turn it into a lump and perform an intermediate fermentation at room temperature. I did it for about 15 minutes at room temperature.
STEP 8/14
When the intermediate fermentation is complete, push with a rolling pin into a square about 28cm long.
STEP 9/14
Leave the prepared chestnut paste on the edges and spread it out
STEP 10/14
Roll slowly from the bottom to form a cylinder. Shape into a cylindrical shape and roll back and forth gently to make uniform thickness.
STEP 11/14
Then, divide it into 8 pieces
STEP 12/14
After panning in a parchment pan,
STEP 13/14
Do the second fermentation so that it swells by 1.5 times. It took 35 to 40 minutes at 30 to 32 degrees.
STEP 14/14
Bake in a preheated oven at 170 degrees for about 20-25 minutes. It's done when you cool it down on the net!
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