Step-by-Step Guide to Prepare Homemade Chestnut Buns

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Before you jump to Chestnut Buns recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Dollars.

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Refrigerators and freezers use a lot of electricity, especially if they are not running as effectively as they should. If you’re in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can easily minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

As you can see, there are plenty of little items that you can do to save energy, and save money, in the kitchen alone. Green living is definitely something we can all accomplish, without difficulty. It’s concerning being sensible, most of the time.

We hope you got benefit from reading it, now let’s go back to chestnut buns recipe. To cook chestnut buns you only need 16 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to prepare Chestnut Buns:

  1. You need of For the dough.
  2. Use 170 grams of Bread (strong) flour.
  3. Get 20 grams of Whole wheat flour (cake flour type).
  4. Provide 5 grams of Roasted wheat germ.
  5. Provide 5 grams of Pure cocoa powder.
  6. Get 15 grams of Soft brown sugar.
  7. Provide 3 grams of Salt.
  8. You need 3 grams of Dry yeast.
  9. Take 1/2 of of a large egg Egg.
  10. Take 80 of to 90 ml Milk.
  11. Prepare 10 grams of Butter.
  12. You need 1 of Poppy seeds.
  13. Use 1 of the egg left over from making the dough Egg for glazing.
  14. Prepare of For the paste filling.
  15. Prepare 1 small of jar Sweet chestnuts in sugar syrup.
  16. Provide 200 grams of Mashed sweet potatoes.

Instructions to make Chestnut Buns:

  1. I bought this jar of chestnuts in sugar syrup at a 100 yen shop. It contains 145 g, of which 75 g is solid. There were 10 chestnuts, so I chopped up 4 to mix into the sweet potato paste, and used the rest whole, one per bun..
  2. Make the sweet potato paste filling. Put the mashed sweet potatoes and the chestnuts in syrup in a pan (add the syrup) and simmer to reduce. Add sugar if you like..
  3. Prepare the bread dough. Put all the ingredients from the flour to the salt in the ingredient list in a bowl (keep the salt and yeast apart in the bowl). Warm the milk in the microwave, and pour over the yeast. Start mixing and kneading the dough..
  4. Add the butter halfway through and knead it in. Round the dough off into a smooth ball, cover with a tightly wrung out moistened kitchen towel and plastic wrap, and leave for the 1st rising until doubled in volume..
  5. Punch down the dough and divide it. I divided it into 6 portions this time. Cover the dough with a moist kitchen towel again and rest for 15 minutes..
  6. Deflate the dough again, and form into buns with the paste filling. I made round buns first and then kind of made them into chestnut shapes. Place the buns with the seam sides down on a baking sheet lined with parchment paper..
  7. Cover again with the moistened kitchen towel and plastic wrap, and leave for the 2nd rising. It's done when it has doubled in volume. Pinch the pointy ends to make the buns more chestnut shaped..
  8. Brush the buns with the remaining egg, and sprinkle on the white poppy seeds. Bake at 180°C for about 13 minutes and they're done!.
  9. The buns are about this size..
  10. They look like this in the middle. I used 45 g of paste filling per bun and had some left over, so if you stuff the buns a bit more you should be able to use it all up..
  11. I these are made with dark brown sugar (20 g) instead of light brown sugar. The buns became a little bit darker..
  12. This one is stuffed half and half withChestnut paste and chunky red bean paste..

Chestnuts are the edible seeds of the sweet chestnut tree that grow inside of a prickly casing called The flesh of a chestnut has a somewhat soft texture, and a sweet nutty flavour. Chestnut is the common name for any of the deciduous trees and shrubs comprising the genus Castanea (Cas-tá-ne-a) in the beech family Fagaceae, native to temperate regions of the Northern Hemisphere and characterized by alternate, simple. Information about Malabar Chestnuts including applications, recipes, nutritional value, taste, seasons, availability, storage, restaurants, cooking, geography and history. See the best free to download photos, images, and wallpapers by Rowan Chestnut on Unsplash. These buns have been given a festive twist, plus they're easy to make.

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