Cooking Steps

1. 

   Step1:First mix the Polish materials, stir well, cover with plastic film and ferment at room temperature for about 2 hours. The fermented dough will have many beehive

2. 

   Step2:Other ingredients in the main dough except butter are put into the chef's machine. Polish species are adde

3. 

   Step3:Knead into a smooth dough. Add butter and continue to knead until ful

4. 

   Step4:You can pull out a large film by han

5. 

   Step5:The dough is fermented at room temperature. About 1 hour. The fermentation is completed if the dough is dipped in flour with fingers and does not retract

6. 

   Step6:Fermented dough exhaus

7. 

   Step7:Four equal parts, round and relax for 20 minute

8. 

   Step8:When it's loose, it's not necessary to shred the ripe chestnut

9. 

   Step9:Relax the dough. Exhaust agai

10. 

    Step10:Roll to rectangl

11. 

    Step11:Flip. Lay horizontall

12. 

    Step12:Put it on top and put it in the chestnut piece

13. 

    Step13:Then wrap it. Roll it dow

14. 

    Step14:Then cut the stripes with a sharp blade. Do not cut the botto

15. 

    Step15:Roll up from top to bottom. Tighten the edg

16. 

    Step16:Put them into the mold in turn. Secondary fermentatio

17. 

    Step17:Oven 170 degree preheating. Secondary fermentation complet

18. 

    Step18:Put it in the oven. 170 ℃ for 30 minutes. Color it and cover it with tin paper in tim

19. 

    Step19:Demould immediately after discharging. Place it at room temperature and keep it seale

20. 

    Step20:Finished produc

21. 

    Step21:Finished produc

22. 

    Step22:Finished produc

23. 

    Step23:Finished produc

24. 

    Step24:Finished produc

25. 

    Step25:Finished produc

26. 

    Step26:Finished produc