Chocolate Bread with Chestnut
When I made the chestnut paste, I had some crumbs left over, as I don't want to waste any ingredients, so I thought of using it for bread fillings. But I've never learned to bake, but fortunately I found a blogger in Japan named Veronica. She had a very detailed blog, so that I can follow her clear instructions for this chocolate bread with chestnut filling.
As I have a P brand bread maker, I can simply ferment with it
Ingredients: 100g Gluten flour 1g salt 10g chocolate flour 2g yeast 15g sugar ½ egg 60ml milk sesame seed (for decorate)
chestnut paste
Method :
1) put the ingredients into the bread maker (except for the butter, to be put in 10 minutes after). Start with program 13. 2) gently take out the dough 1 hour after. 3) hand press the dough to release the air inside. 4) split the dough into 8 portions, make it to a ball shape, cover with a wet towel, to soothe the dough for 20 minutes.
5) while waiting for the dough to soothe, can also split the chestnut filling into 8 portions and make to ball shapes as well. 6) after 20 minutes, press the dough flat and put fillings on top. Cover fillings by turning the dough to ball shapes again. 7) reshape the dough into a chestnut shape for more eye catching. 8) put onto baking pan covered with butter paper. 9) place the pan near temperature of around 30 degrees, to ferment the dough, for around 40 minutes 10)preheat the oven to 220-230 degrees. 11) stick on some white sesame seeds on the dough, by first covering it with egg, and dip it to a bowl of sesame 12) bake for 12-15 minutes, at heat of 190-200 degrees. 13) cool down the baked bread on a rack and ready to serve. *The recipe is slightly adapted from Veronica's Recipes
<<朱古力栗子包>> 製作栗子蓉的時候, 淨下些栗子渣, 又不想浪費食物. 所以即時想起可用來做麵包餡, 但由於從未學過做麵包, 便即時上網尋找一些麵包食譜. 看到一個居住在日本的blogger -Veronica 的網頁, 她寫下的食譜很詳細. 圖文並茂. 跟著他的食譜,成功做了很可愛的朱古力栗子麵包. 由於家中有P記麵包機, 所以將材料放進機內打團發酵便可以.
材料: 高筋粉 – 100g 鹽 – 1g 可可粉 – 10g 速效乾酵母 – 2g 糖– 15g 蛋黄 – 半隻 (約10g) 牛奶 – 60ml (温度:30度 (夏天) / 40度 (冬天)) 無鹽牛油 – 20g 白芝麻 – 適量(裝飾用) 麵包餡: 栗子渣 步驟: 1)先將材料放進麵包機內(牛油在開機10分鐘才落下.) 按13. 2)1小時後, 將麵團輕輕取出, 3) 用手壓平排出麵糰中的空氣 4) 然後平均分8份. 搓圓, 蓋上濕布，讓麵糰鬆弛20分鐘 ( 做這個步驟時手腳要快，以達到更佳發酵效果) 5) 等待麵糰期間, 可準備栗子餡 , 平均分8份,搓圓. 6) 20分鐘後....將麵糰擀圓, 放上栗子餡, 封好麵糰的開口，滾圓 7) 將麵糰的其中一邊壓尖，做成栗子的形狀 8) 將麵糰放在已蓋上牛油紙的焗盤上 9) 將焗盤放在大約30度的地方大約40分鐘，讓麵糰發1倍
10) 40分鐘後, 拿出焗盤. 11) 焗爐預熱至220-230度 12) 白芝麻放入小碗內。麵糰掃上蛋液後，用手拿起麵糰尖起的一端，另一端點上白芝麻，再放回蓋上牛油紙的焗盤上 13) 焗盤放入已經預熱好的焗爐 14) 將焗爐温度下調至190-200度,焗12~15分鐘. 15)取出焗盤，把剛燒好的麵包放在鐵架上放涼。
*The recipe is slightly adapted from Veronica's Recipes
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