Matcha chestnut bread

Overview

Due to lack of experience, I thought the original dough ball was too much for the 450g toast mold, so I decided to divide it into two parts. So... I got a big dwarf bun and a little fat bun.

Tags

• baking
• bread
• butter
• egg liquid
• high powder
• instant dry yeast
• matcha powder
• milk powder
• ripe chestnut
• tangzhong
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Pour 32 grams of boiling water into 32 grams of high flour and mix well to make the soup. Cool it before use. It is best to refrigerate it overnight.

   

2. 2 Put the ingredients except butter and chestnuts into the bread bucket.

   

3. 3 Start the kneading program for 15 minutes.

   

4. 4 Add butter and knead the dough for about 35 minutes.

   

5. 5 The chestnuts are steamed and cut into small pieces in advance.

   

6. 6 Add chestnuts 5 minutes before the end of kneading.

   

7. 7 After kneading, a smoother film can be pulled out, and fermented at room temperature until 2-2.5 times in size.

   

8. 8 Take out the dough, press lightly to deflate, divide into three parts and let rest for 15 minutes. (I divided it into four parts here. Actually, one toast mold is enough for three parts)

   

9. 9 After relaxing, shape it into a mold and put a bowl of hot water in the oven to complete the final fermentation. The middle and lower racks of the oven are set at 180 degrees for about 40 minutes.