Ingredients | 材料 :
- Yield: 6 numbers | 6 件
40g Cake flour | 低根麵粉
18g Honey, approx 1 tablespoon | 蜂蜜，約一湯匙
3g Salt | 鹽
3g Yeast (red label) | 酵母 (紅依士)
150g Warm water (retain 10g and adjust) | 暖水 (留起10g水，需要時用)
10g Unsalted butter | 無鹽牛油 (室溫，後下)
125g Chestnut paste | 栗蓉 : refer filling
Steps | 做法 :
- Basic dough kneading and first fermentation, refer to Making Basic Dough.
- Divide the fermented dough into 6 portions, press the dough lightly with your hand to squeeze the air out. Fold it into the centre and shape it into a ball-like, put them on a baking parchment and cover it with a damp cloth, let rest for 10 minutes. Refer to Dough Cutting.
- Press the dough lightly with your hand to squeeze the air out. Stuff fillings and shape round. Put on baking tray with baking parchment, cover it with plastic wrap, for final fermentation for about 45 minutes in room temperature around 30°C until double its size.
- Sprinkle a little bread flour on top of each dough. Bake in 190°C preheated oven for about 12~15 minutes or until light brown. Remove from oven and cool on rack.
Related posts | 相關食譜 :
Muscovado Bread with Chestnut
Chestnut Paste Pastry