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Chestnut bread
To make chestnut bread soft, mix strong flour and all-purpose flour. Chestnut bread contains 5 major nutritions evenly, and especially it is great as vitamin provider in winter as containing lots of vitamin C.
Strong flour 200g, all-purpose flour 50g, butter 60g, sugar 50g, salt 3g, a cup of milk, 2 eggs, 1 big spoonful of yeast, 1/2 cup of lukewarm water, 10 canned chestnuts.
1.Melt sugar and yeast into lukewarm water, and cover it for 5 minutes, and it will swell up.
2.Mix the swollen yeast with flour lightly.
3.Mix sugar and egg with warm milk first and then mix with flour mixed with yeast. And then make it dough.
4.When a dough is made, knead it after adding butter and salt.
5.When the surface becomes soft, put the dough into a large bowl, and cover it with plastic. And leave it for more than 1 hour in warm place.
6.Spread flour on workbench and knead dough to be soft.
7.Make dough round and put on workbench for about 10 minutes. And then knead it out to be long oval of 30cm.
8.Spread chestnut pieces chopped into 1 cm cubic on the oval dough and press with hands. And then roll it and put into pan.
9. Put (8) into pan and ferment it to rise up to 2/3 of the pan.
10.Boil butter and water and mix with flour, sugar, and baking powder. And then add egg and make it dough.
11. Squeeze it onto the fermented dough and cover it, and bake in 180-190¡É oven for
35-40 minutes.