※ Chestnut filling . Peeled and cooked chestnut meat 600g
Water 300g White sugar 80g
Butter 30g Condensed milk 36 grams
※ Dough . High-gluten flour 200 grams
Cocoa powder 13 grams Water 105 grams
High sugar resistant yeast 2 grams White sugar 20 grams
Eggs 1 piece Salt 2 grams
Butter 20g ※ Decoration .
Face brushing egg liquid 10 grams White Sesame 20 grams
How to make simulated cocoa chestnut bread#french natural cheese challenge# How to make simulated cocoa chestnut bread Illustration 1

Step 1

Chestnuts are scored with a tool and cooked in submerged water; #France Natural Cheese Challenge# How to make simulated cocoa chestnut bread Illustration 2

Step 2

Remove the shells and scoop out the meat; #french natural cheese challenge# How to make simulated cocoa chestnut bread Illustration 3

Step 3

Put it into the wall breaking machine, add water and make it into a thick and fine paste; #France Natural Cheese Challenge# How to make simulated cocoa chestnut bread Illustration 4

Step 4

Pour into a saucepan and add sugar, butter and condensed milk; #french natural cheese challenge# How to make simulated cocoa chestnut bread Illustration 5

Step 5

Stir-fry over medium-low heat until the water dries up and becomes as hard as the bean paste filling. Let cool and refrigerate for later use; #french natural cheese challenge# Illustration of how to make simulated cocoa chestnut bread 6

Step 6

Dissolve water + eggs + white sugar + yeast, add high-gluten flour, cocoa powder and salt, mix with a spatula until there is no dry powder; #french natural cheese challenge# How to make simulated cocoa chestnut bread Illustration 7

Step 7

Knead to the expansion stage where a thick film can be stretched out, then add softened butter and knead to form a glove film; #french natural cheese challenge# How to make simulated cocoa chestnut bread Illustration 8

Step 8

Without basic fermentation, divide it into five equal portions, round and smooth, seal and rest at room temperature for 15 minutes; #french natural cheese challenge# How to make simulated cocoa chestnut bread Illustration 9

Step 9

Knead the chestnut filling into 30g balls; #french natural cheese challenge# How to make simulated cocoa chestnut bread Illustration 10

Step 10

Take a piece of dough, roll it into a round shape, wrap it with filling, and fold it back on three sides; #french natural cheese challenge# Illustration of how to make simulated cocoa chestnut bread 11

Step 11

Pinch tightly to form a triangle; #France Natural Cheese Challenge# How to make simulated cocoa chestnut bread Illustration 12

Step 12

Then fold the left and right corners in half and pinch them tightly to make them smooth; #France Natural Cheese Challenge# How to make simulated cocoa chestnut bread Illustration 13

Step 13

Dip the bottom in water, then stick with white sesame seeds;#french natural cheese challenge# How to make simulated cocoa chestnut bread Illustration 14

Step 14

After everything is done, put it into the baking pan, put it into the fermentation box, and ferment at 38 degrees 85% until it is 1.5 times in size; #french natural cheese challenge# How to make simulated cocoa chestnut bread Illustration 15

Step 15

Take out the dough and brush it with egg wash; #french natural cheese challenge# How to make simulated cocoa chestnut bread pictureSolution 16

Step 16

Place in the preheated oven and bake at 160 degrees for 16 minutes. #France Natural Cheese Challenge# How to make simulated cocoa chestnut bread Illustration 17

Step 17

Finished product 1 #France Natural Cheese Challenge# How to make simulated cocoa chestnut bread Illustration 18

Step 18

Finished product 2 #french natural cheese challenge# Illustration of how to make simulated cocoa chestnut bread 19

Step 19

Finished product 3 #french natural cheese challenge# How to make simulated cocoa chestnut bread Illustration 20

Step 20

Finished product 4 Cooking tips for simulated cocoa chestnut bread

△ Different brands of flour have different water absorption rates due to different air humidity. Please adjust the amount of liquid according to the actual situation of the dough, such as ±10~20 grams; △ Chestnut filling can be stored in the refrigerator for 3 to 5 days.