Bread rolls are simple and easy to make, and I often make bread rolls, and when there are no new patterns in the bread, I use the usual sweet bread rolls with my favorite fillings, cinnamon, jam, bananas, nuts.This time, of course, it's a freshly made chestnut filling to make bread, but it's also a sight to behold, the chestnut season of the golden autumn season, changing the flowers and eating a lot, full of flavor and nutritional benefits.

WHAT YOU NEED

Ingredients

250 grams of gold
30 grams of white sugar
10 grams of milk powder
80 grams of water
One egg.
38 grams of butter
3 grams of fermented flour
2 grams of salt
150 grams of chestnut
50 grams of cream

How TO MADE Chestnut rolls

Steps 1 to 4

1. Put all the bread ingredients except the butter in the bread maker, leave 10-20 grams of water, adjust according to the condition of the dough, and turn on the bread maker's kneading function (my bread maker takes 20 minutes to knead once)

2. After kneading a process, take a small piece of dough and inspect it.

3. At this point, butter can be added to turn on the baking machine's kneading and fermentation function.

4. (This process takes 1.5 hours in my bakery)

Steps 5 to 8

5. The state at the end of the kneading and fermentation process.

6. Remove the dough, rub the dough on the paper, cover it with a preservative film, and let it simmer for 15 minutes.

7. Cream chestnut sauce is made by pouring light cream into a bowl and heating it in a microwave until it is about to boil, adding the chestnut filling and stirring evenly with an egg beater.

8. It's a good dough, it grows into a square.

Steps 9 to 12

9. A good cream chestnut sauce is applied to a good loaf of bread, without applying it to the edges.

10. Roll it from the edge and then from the top down.

11. After being fully rolled, squeeze the dough's interface by hand.

12. Cut the dough into eight equal pieces quickly with a knife.

Steps 13 to 16

13. Cut the back slightly and put it in the oven.

14. A final awakening in a warm place.

15. After baking, rub a layer of whole egg juice on the surface of the bread.

16. Put it in a preheated 202-degree oven and bake it for about 15 minutes.

17.

Handy cooking tips

　　1. Flour absorbs water differently depending on the climate and region, so don't add all the water all at once, but adjust it slowly.2. Cream chestnut filling is thinner when it's hot, and better when it's a little cooler and thicker.3. Cut quickly with a sharper knife when cutting.4. After coloring the bread, cover it with tin paper until it is cooked.5. Cream chestnut filling can be used on bread or to make cream sauce.