Making chestnut bread with Soboro
After a long time, I took out the ingredients for the refrigerator and found a little bit of chestnut dice, a little bit of whipped cream, and a little soboro. some ingredients for confectionery. I wanted to make bread at times like this, so I made this soboro chestnut bread Recently, I made it more homemade by adding whole wheat and unrefined sugar from the rice man who opened it It's really delicious if you eat it when it's hot! Soboro chestnut bread! Let's make it
3 serving
Within 999 minutes
초록바람N
Ingredients
  • Corn
    1ea
  • Strong flour
    300g
  • whole wheat flour
    60g
  • Instant Dryist
    5g
  • Salt
    1ts
  • Sugar
    25g
  • whipped cream
    130g
  • Milk
    60g
  • Water
    30~60g
  • Night
    110g
  • a small castle
    100g
Cooking Steps
STEP 1/6
First, preprocess the canned chestnuts.
Drain on a sieve, drain thoroughly with a kitchen towel, and coat it with a little bit of powder.
STEP 2/6
Put all ingredients except soboro into a kneader and knead. The amount of water that goes in can vary depending on the environment Adjust the amount of water according to the environment.
Make the dough until it is glossy and thin when stretched. It has whole wheat in it, so you don't have to hold on to 100% gluten~
The finished dough is well rounded and first ferment. It will be fine if the volume is inflated by 2 to 3 times. It took about 40 to 50 minutes from a warm place (about 30 degrees)
STEP 3/6
When the first fermentation is completed, the gas is removed and rounded well to perform an intermediate fermentation at room temperature.
Cover with a wet tea towel or cover so that it does not dry out for 10 to 15 minutes.
STEP 4/6
When the intermediate fermentation is complete, mold it.
Push it into an oval shape, raise the prepared chestnut, and press it lightly.
Roll it into an oval shape and pinch the bottom to make a shape.
STEP 5/6
Panning in pan, press dough well, and place on top of Soboro.
STEP 6/6
Second fermentation in a warm place.
Ferment until it comes up to 1cm above the mold.
It took about 30 to 40 minutes from around 30 degrees.
In an oven preheated to 170-180 degrees, bake for 30 to 35 minutes until sides are golden. It's done!
Please refer to the following for making soboro. http://blog.naver.com/ardour/220630197561 @6843639
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