How to make chestnut cream spiral buns

Many modern people spend their days in a hurry, have irregular meals and almost always eat out. On the surface it may seem like a hassle-free experience, but from a health perspective it is a very bad habit. Caring for your health starts with diet. When it comes to diet, it starts with yourself. So below I will first introduce the method of making chestnut cream spiral buns.

1. For the bread: Dissolve the yeast in warm water and roughly mix with high-gluten flour, eggs, sugar, salt and honey.

2. Tear in natural yeast dough and mix well.

3.Cut the soft butter into pieces and add to the dough. After stirring evenly at low speed, switch to high speed and stir for 3-5 minutes.

4. The mixed dough should be very elastic. Let rise in a warm place for 90-120 minutes.

5. The volume of the fermented dough has increased and the taste has become noticeably sour.

6. Pour the dough onto a floured work surface and knead it into a smooth, non-sticky dough while adding flour. Including the dough stuck on the basin, sprinkle some flour on it and rub it with your hands and it will all come off. Place in a warm place and let rise for 2 hours.

The volume of the dough increased significantly after 7.2 hours.

8.Cut the dough into 6 pieces, about 70g each. Let it sit for 20 minutes.

9. Roll the dough into long strips. If it is 35cm long, it will take about 4 and a half rolls; if it is about 30cm long, it will take about 4 rolls; if it is shorter, it will only take about 3 and a half rolls. The length is about the same, it's just a matter of "fatness" of each spiral. Brush the mold with butter. When rolling, place the mold diagonally on the rolled noodles in the direction of rolling, leaving a part at the bottom for "sealing". Don't wrap it too tightly, pinch the bottom to seal it at the end, press lightly on the top, and try to press the edge down when placing it on the baking tray.

10. Put it in the refrigerator to ferment for 6-7 hours, and then ferment it at about 28 degrees for about 1 hour.

11. Chestnut cream part: Boil the chestnuts in boiling water for 20 minutes until they are soft, then peel them. (The most annoying step...)

12. Use a mortar to grind the chestnuts.

13. The volume of the bread increases significantly after fermentation. Brush with egg wash, sprinkle with sugar granules, and bake in preheated oven at 180 degrees for about 12 minutes.

14. Whip the cream. In fact, you don’t need much cream at all, 100ml is probably enough. But there was too little cream to whip with a machine, and I was not interested in doing it manually, so I whipped more cream, about 300ml after whipping.

15. Add the crushed chestnuts and powdered sugar to the cream and mix carefully.

16. After the bread is baked, wait until it is no longer too hot, then carefully take out the mold; wait until it is no longer too hot, then use a piping pipe to fill it with the prepared chestnut cream filling.

For some people, making chestnut cream spiral buns may be simple, but only if you put your heart into it, can you really do it well.