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

Topping

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

Method:

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.


Topping

Method: 

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.


Cheers!