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 oil250g bread flour
1 packet cooked chestnut
Topping
17g peanut butter
25g unsalted butter1 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.
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.
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