Chestnut cream spiral(li zi nai you luo xuan bao )

Chestnut cream spiral

Introduction:

"As a child, this kind of spiral bag was very popular. In fact, I like it very much at that time, but I always feel that the cream inside is very greasy. When I buy it, I have to dig out some cream to start. This time back home, I didn't want to see the mold sold on the Internet, so I bought it for big t to eat. Chestnuts are the latest big love. Naturally, they are filled with chestnuts and cream. Low fat cream, no sugar. The smell of chestnuts filled my mouth. So this bread became t's big love. The only pain is to peel the chestnuts_ ╰)╭”

Production steps:

Step 1: Bread part: yeast dissolved in warm water, with high gluten flour, eggs, sugar, salt, honey roughly mixed.

Step 2: tear in the natural yeast dough and mix well.

Step 3: cut the soft butter into pieces and add it to the dough. After mixing evenly at low speed, turn to high speed for 3-5 minutes.

Step 4: the mixed dough should be very elastic. Ferment in a warm place for 90-120 minutes.

Step 5: the volume of fermented dough increases to a certain extent, and the taste is obviously sour.

Step 6: pour the dough on the work table, and knead it into a smooth, non stick dough. Including the surface mud stuck on the basin, sprinkle some flour on it, and rub it down with your hands. Put in a warm place and ferment for 2 hours.

Step 7: after 2 hours, the dough volume increases significantly.

Step 8: divide the dough into 6 pieces, about 70g each. Wake up for 20 minutes.

Step 9: rub the dough into long strips. If it's 35cm long, it's about four and a half coils; if it's almost 30cm long, it's about four coils; if it's shorter, it's only three and a half coils. The length of each spiral is about the same, and each spiral is "fat and thin". Grease the mold. When rolling, the mold is placed on the rolled noodles obliquely according to the direction of the roll, with a part left at the bottom for "sealing". Don't be too tight when wrapping. Finally, pinch the bottom seal well, and press the last one on the top gently. When putting it on the baking tray, try to press the closing down below.

Step 10: ferment in refrigerator for 6-7 hours, and then ferment at about 28 ℃ for 1 hour.

Step 11: Chestnut Cream part: Boil chestnuts in boiling water for 20 minutes until rotten, peel. (the most annoying step...)

Step 12: grind the chestnuts with grinders.

Step 13: after fermentation, the volume of bread increases significantly.
Brush the egg, sprinkle with sugar, put into the preheated oven, 180 degrees for 12 minutes.

Step 14: cream. In fact, it doesn't need much cream at all. It's estimated that 100ml is enough. However, there is too little cream to be sent by machine, and I'm not interested in it by hand, so I sent more cream, which is about 300 ml.

Step 15: add the milled chestnuts and powdered sugar to the cream, and mix carefully.

Step 16: after the bread is baked, when it's not too hot, carefully take out the mold; when it's not too hot, pour in the chestnut cream filling with the squeeze tube.

Materials required:

High gluten flour: 120g

Warm water: 50 to 55g

Egg: 1

Sugar: 10g

Salt: 3G

Honey: 3 to 5g

Cream: About 300ml after whipping

Chestnut: about 7

Egg liquid: right amount

Sugar Granule: appropriate amount

Note: if you don't eat it at that time, put it in the refrigerator, let the cream solidify, and then take it out to eat, the taste of the cream will be different and very good.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Li Zi Nai You Luo Xuan Bao