Super delicious cheese, almond and chestnut rolls

Overview

When the leaves of the chestnut tree quietly change into golden attire, and the small hedgehog-like chestnuts quietly leave the branches where they once enjoyed their joy and fall to the ground in a leisurely manner, this marks the arrival of the fragrant chestnut season. At this time, the streets and alleys begin to be filled with the aroma of roasted chestnuts, and the rustling sound of roasting chestnuts. One by one, the red and shiny chestnuts really made me so happy that I was greedy. At this time, my mother always cooks various chestnut dishes, such as chestnut chicken, chestnut lamb, and chestnut ribs. They are all my specialty dishes and always make me feel full. Since I fell in love with baking, every time chestnut season comes, I will use chestnuts to make various cakes, breads, and desserts. Today's super delicious cheese, almond and chestnut rolls. The extremely soft bread exudes a rich cheese almond flavor, and there are also tiny, chewy chestnut dices. After eating, there is always a sweet chestnut flavor in the corner of your mouth that makes you linger for a long time. Friends, try it now, it’s chestnut season, don’t miss it!

Tags

• baking
• afternoon tea
• almond flour
• butter
• cake flour
• clear water
• corn starch
• cream cheese
• egg
• egg yolk
• high powder
• ripe chestnut
• whipping cream
• yeast
• fine sugar
• salt

Ingredients

Steps

1. 1 Knead all the bread ingredients except butter together into a smooth dough, then add butter and continue kneading until it is completely complete for the first fermentation. After fermentation, let the dough deflate and relax for 15 minutes. Heat the cream cheese over water to melt, then add sugar and beat until smooth.

   

2. 2 Add light cream and eggs respectively and beat well. Sift in the cornstarch and almond flour and mix into the cheese filling. Roll the loosened dough into a 25X25 pancake.

   

3. 3 Spread the prepared cheese filling evenly on the dough, and cut the cooked chestnuts into small cubes. Sprinkle the diced chestnuts evenly on the dough and roll up the dough

   

4. 4 Cut into 10 equal portions, put into mold for second fermentation, brush the surface with egg wash after fermentation. Preheat the oven to 180 degrees and bake for about 15 minutes. (Cover with tin foil in the middle)