How to Make Perfect Chestnut Buns

How to Make Perfect Chestnut Buns Delicious, fresh and tasty.

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The chestnut bunting (Emberiza rutila) is a passerine bird in the bunting family Emberizidae found in the East Palearctic.

The tail is fairly short with little or no white on the outer feathers.

You can cook Chestnut Buns using 16 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Chestnut Buns

1. Prepare of For the dough.

2. You need 170 grams of Bread (strong) flour.

3. Prepare 20 grams of Whole wheat flour (cake flour type).

4. You need 5 grams of Roasted wheat germ.

5. You need 5 grams of Pure cocoa powder.

6. Prepare 15 grams of Soft brown sugar.

7. You need 3 grams of Salt.

8. It’s 3 grams of Dry yeast.

9. Prepare 1/2 of of a large egg Egg.

10. Prepare 80 of to 90 ml Milk.

11. You need 10 grams of Butter.

12. You need 1 of Poppy seeds.

13. You need 1 of the egg left over from making the dough Egg for glazing.

14. You need of For the paste filling.

15. You need 1 small of jar Sweet chestnuts in sugar syrup.

16. You need 200 grams of Mashed sweet potatoes.

Breeding males have bright chestnut-brown upperparts and head.

In Germany cinnamon buns are not very common.

Since chestnut spread is mostly sugar, it does caramelise very nicely during baking and also makes for a wonderfully sticky filling.

A wide variety of japan chestnut options are available to you, such as material, processing type, and cultivation type.

Chestnut Buns instructions

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. Its 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 theyre 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..

Have you ever wondered how to roast chestnuts?

Japanese sweetened chestnuts bun - download this royalty free Stock Photo in seconds.

Japanese sweetened bun stuffed with chestnut and white bean jam colled kurimanju.

For female users, the avatar wears the Woman bundle, Smile face, Chestnut Bun, Grey Striped Shirt with Denim Jacket, and Pink Jeans.

See the best free to download photos, images, and wallpapers by Rowan Chestnut on Unsplash.