The square of this bread comes from the bread champion teacher Lin Yue, and the original filling is made from potatoes, and I just had chickpeas in my hand, and then some of the ingredients in the original recipe are not, so the square has changed slightly.

WHAT YOU NEED

Ingredients

600 grams of chestnuts
500 grams of flour
360 grams of water
15 grams of corn
15 grams of rye flour
40 grams of fine sugar
25 grams of softened butter
High sugar yeast 7.5 grams
5 grams of cinnamon powder
10 grams of milk
5 grams of salt

How TO MADE Chestnut bread

Steps 1 to 4

1. Mix all the ingredients except the butter, knead the dough for 20 minutes, then add the softened butter, continue to knead the dough for 20 minutes until fully expanded, and the dough is fermented for about 1 to 2 hours.

2. The dough is aerated and divided into 60 grams of solution.

3. After 30 minutes, the chickpeas grow in strips, added to the chickpeas, spread on the plate, about 30 grams (I bought ready-made, chickpeas marketed season can also fry themselves: 1 kg of chickpeas peeled, cooked, made into a paste, put in a frying pan, add about 30 grams of butter, 50 grams of sugar dry frying)

4. Roll the dough, lay the dough flat down on the pan, and ferment for 45 minutes to about an hour.

Steps 5 to 8

5. Roll the dough, lay the dough flat down on the pan, and ferment for 45 minutes to about an hour.

6. Roll the dough, lay the dough flat down on the pan, and ferment for 45 minutes to about an hour.

7. Roll the dough, lay the dough flat down on the pan, and ferment for 45 minutes to about an hour.

8. In the middle layer of the oven, heat up to 210 degrees, lower to 150 degrees, bake for 16-18 minutes

Steps 9 to 12

9. Out of the oven, let it cool and eat!

10. A cross-sectional map