Thursday, 23 March 2017

Chestnut bread

I love chestnut but since now I don't get to eat those from Shanghai, I will have to make do with packet ones.  

I bought 4 packets of chestnut during a charity fair and I am refraining myself from eating all up so I turned it into a bake to share. 

Saw this really interesting recipe decided to give it a try.

Findings: The dough is not that easy to handle as it is wet.  Thus using a dough scrapper works better than using hand.

Texture wise it is soft and I like it with the toppings.  

If you can, try to get candied chestnut, I think it will taste much better than these packet chestnut that I bought.

Definitely worth to try again.

What you need:

56g egg
50ml fresh milk
50ml water
100g yeast starter
5g salt

40g castor sugar
30g rice bran oil
250g bread flour

1 packet cooked chestnut


17g peanut butter
25g unsalted butter
1 tbsp honey
80g castor sugar
25g egg
120g plain flour
½ tsp salt


Combine egg, fresh milk, water, salt and yeast starter.  Mix until yeast dissolved.

Stir in oil.

Add in bread flour and mix until it forms a rough dough. 

Cover and let it proof overnight at a cool temperature.  It should double in size.

Flour a work area and turn the dough out.  

Sprinkle with a little flour over the dough and gently press down to release air.  

Flatten the dough and shape into a ball.

Roll into a rectangle and spread the chestnuts along the length side.

Roll the dough up to form a log and seal the edge.  

Cut the log into 3 pcs.  

Arrange it in a greased bread tin, cut side facing up.  

Cover and let it proof until double in size (approx 2 hours)

Preheat oven to 180°C.

Spray water over the dough and sprinkle in the topping evenly.

Bake for 30 mins or until golden brown.

Cool on rack.



Whisk peanut butter, butter, honey and sugar until pale.

Add in egg and continue to whisk until smooth.

Beat in the flour to form a crumb.

Remove and chill in fridge until needed.


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