Cheese and almond rolls

　　When the leaves of the chestnut tree quietly change into golden embroidery, the little chestnut tree, which resembles a hedgehog, quietly leaves the branches that were once cheerful and floats to the ground in a relaxed posture, this marks the arrival of the time when the chestnut flows.Every now and then, the streets and alleys begin to be filled with the smell of sugar-fried chestnuts, and the sound of chestnuts being flipped over.A grain of cinnamon, a red, oily, shiny cinnamon, what a joy it is to ruin my mouth.At this time, my mother always makes all kinds of chestnut dishes, what chestnut chicken, chestnut goat, chestnut stew, are all my mother's hand dishes, always let me eat a round belly.Ever since I fell in love with baking, every time it's chestnut season, I make all kinds of cakes, bread, and desserts with chestnuts.Today's delicious cheese almond roll, soft and unparalleled in the bread, exudes a thick cheese almond flavor, and a small piece of chopped chestnut, so that after eating, the corner of the mouth always has a hint of sweet chestnut flavor that will be remembered for a long time.It's the peach season, don't miss it!

WHAT YOU NEED

Ingredients

Clean water 60 grams
20 grams of butter
4 grams of yeast
One egg.
25 grams of fine sugar
Low flour 30 grams
30 grams of almond flour
20 grams of fine sugar
170 grams of flour
2 grams of salt
40 grams of cheese
30 grams of cream
One egg yolk
100 grams of ripe chestnuts
30 grams of cornstarch

How TO MADE Cheese and almond rolls

Steps 1 to 4

1. All the ingredients in the bread, except the butter, are kneaded together into a smooth dough, then added to the butter and continued to be kneaded until complete, for the first fermentation, after fermentation the dough is vented and stirred for 15 minutes.

2. The cheese is heated to dissolve and then the sugar is added to stir smoothly.

3. Add the whipped cream and the eggs separately and beat them separately.

4. The cornstarch and almond flour are sifted and mixed into a cheese filling, and the dough is kneaded into a dough of about 25x25 cm.

5. The finished cheese filling is evenly applied to the dough and the cooked chestnut is sliced into small pieces.

6. Spread the dough evenly over the dough and roll it up.

7. It is cut into an average of 10 pieces, placed in a mold for a second fermentation, and brushed on the surface after fermentation.

8. Preheat the oven at 180 degrees for about 15 minutes.

9. (medium gauze paper)