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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 Ways To Live Green And Conserve Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. That has completely changed now, since we all apparently have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more green we won’t be able to resolve the problems of the environment. These modifications need to start happening, and each individual family needs to become more environmentally friendly. Keep reading for some ways to go green and save energy, generally in the kitchen.

Although it may not taste as good, preparing food in the microwave as an alternative to in the oven will save you a packet of money. The energy used by cooking in an oven is actually greater by 75%, and perhaps this small amount of knowledge will spur you on to use the microwave more frequently. Countertop appliances will certainly boil water or steam vegetables more quickly than your stove, and use a lot less electricity. You might believe that you save energy by washing your dishes by hand, but that is definitely not true. You get the maximum energy savings by totally loading the dishwasher ahead of commencing a wash cycle. Don’t dry the dishes using heat, utilize the cool dry or air dry features to increase the money you save.

The kitchen by itself gives you many small methods by which energy and money can be saved. It is quite uncomplicated to live green, of course. Largely, all it takes is a bit of common sense.

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

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