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Chestnut Buns
Chestnut Buns

Before you jump to Chestnut Buns recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Healthy eating is nowadays a great deal more popular than before and rightfully so. There are many illnesses related to a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. There are more and more efforts to try to get us to adopt a healthier lifestyle and yet it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that many people believe it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to how they live. Contrary to that information, people can change their eating habits for the better by making several simple changes.

You can get results without removing foods from your diet or make considerable changes at once. Even more important than entirely modifying your diet is just simply substituting healthy eating choices whenever you can. As you get used to the taste of healthy foods, you will discover that you’re eating more healthily than you did. Gradually, your eating habits will change and your new eating habits will totally replace the way you ate previously.

Obviously, it’s not difficult to begin integrating healthy eating into your daily routine.

We hope you got insight from reading it, now let’s go back to chestnut buns recipe. You can cook chestnut buns using 16 ingredients and 12 steps. Here is how you do that.

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