WHAT YOU NEED

Ingredients

350 grams of high-quality flour
90 grams of low-fat flour
13 grams of tea powder
5 grams of dry yeast
50 grams of fine sugar
One egg.
280 grams of milk
40 grams of butter
120 grams of sugared chestnut butter
3 grams of salt

How TO MADE Tea and chestnut toast

Steps 1 to 4

1. High-quality flour, low-quality flour, tea powder, fine sugar, salt, and eggs are separately prepared, placed in a mixing bowl and mixed evenly.

2. Add the yeast water with warm milk and stir slowly for 2 minutes, stir quickly until the dough is cooked.

3. (Be careful not to put the yeast together with the sugar salt to avoid dehydration of the yeast)

4. Add softened butter, stir the butter slowly, stir quickly until the dough slides smoothly out of the membrane.

Steps 5 to 8

5. Add sugar-sweetened chestnuts and stir slowly.

6. The beaten dough is placed in a container, covered with a preservative film, and left to rise in a warm place.

7. It's twice as big.

8. The dough is divided into about 320 grams each, rolled and then covered with a preservative film, relaxed for 15 minutes.

Steps 9 to 12

9. Take a dough, flatten it by hand, and start from the center of the dough with an exhausted doughnut stick, start up and down into an elliptical doughnut.

10. After folding one-third from top to bottom, squeeze.

11. After folding one-third from the bottom up, squeeze.

12. The mouth is turned downwards, and the exhausted chewing stick is used to start the chewing from the center of the skin upwards and downwards to form a rectangular chewing skin that is the same length as the fruit bar model.

Steps 13 to 16

13. After folding the skin, roll the toast from top to bottom into a cylindrical shape.

14. The tea and chestnut toast is placed downward in the fruit bar model at the mouth of the block for final fermentation.

15. Fermented to nine percent.

16. A uniform layer of whole egg juice is rubbed on top of the tea chestnut toast.

17. Put in a preheated 180-degree oven, bake for 25 minutes, and remove the mold immediately after cooking.

18.

Handy cooking tips

　　Raw materials: high starch flour 350 grams low starch flour 90 grams starch tea powder 13 grams starch dry yeast 5 grams starch fine sugar 50 grams starch salt 3 grams starch eggs 1 piece of starch milk 280 grams starch butter 40 grams starch sugar chestnut butter 120 grams mould: three-energy fruit bars (3 servings)