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How to make chestnut petal bread
1. Material: medium-gluten flour 120g, proper amount of egg liquid, about 55g of milk, 30 chestnuts boiled in sugar, 3g of dry yeast, natural yeast of raisins 125g, 20g of soft butter, sugar 10g, 3g of salt and proper amount of sugar granules.

2. Medium gluten flour, egg liquid, sugar, dry yeast and milk are roughly mixed together.

3. Tear the natural yeast dough into small pieces, stir evenly at low speed and stir at high speed for 3 minutes until the dough is smooth and detached.

4. Cut the soft butter into small pieces and add it to the middle of the dough. Stir evenly at low speed and stir at high speed for 5 minutes to form a film.

5. Cover the prepared dough with cloth and put it in 17 degree for fermentation for 2 hours.

After 6 or 2 hours, the dough almost doubled in volume.

7. Spread the flour on the workbench, take out the dough, divide it into 6 parts, round it separately, and let it stand for 20 minutes.

8. Take a dough and roll it into a suitable rectangle. Take five ripe chestnuts and put them in the middle of the dough without leaving gaps.

9. Wrap the chestnuts in dough, seal them, then turn them over and turn them down. With a knife, feel and cut the dough in the middle of the chestnuts, almost to the bottom, but don't cut it off.

10, pull out the dough.

1 1, with the right end on top and the left end on the bottom (and vice versa), and the two ends cross.

12. Put all chestnuts up and knead them into dough. Become a flower with five petals. Sprinkle with flour, gently cover with plastic bags, and ferment at 17 for 2 hours.

13, 2 hours later, brush the egg liquid and sprinkle with sugar particles.

14, put in a preheated oven, 180 degrees, about 13 minutes, and the surface is golden.