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1
My homemade chestnut kinton is made without mizuame (starch syrup), and is sufficiently sweet from sweet potatoes and candied chestnut.
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2
It's a reduced-sugar version.
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3
Add the ingredients from the bread flour to the salt to a bowl and let sit (keep the salt and the yeast seperate).
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4
Add in the lukewarm water, pouring it on top of the yeast, and knead.
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5
During the process, add in the butter as well and knead it in.
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6
Cover with a wet cloth and a plastic bag, and proof.
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7
Let the dough rise to approximately 2 times its original size.
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8
Punch down the dough to release the gas, round off, and divide into 3 equal portions.
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9
Cover with a wet cloth, and let rest for 10 minutes.
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10
Punch down the dough again.
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11
Wrap in the kinton, and shape it into a potato.
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12
Place the seam side down, cover with a wet cloth, place into a plastic bag, and proof.
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13
It's good to go once the dough doubles in size.
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14
This time, I tried poking in holes with a toothpick (so that it kind of looks like a potato).
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15
Coat with an egg wash if you like, and bake at 180C for 13 minutes, then it is done.
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16
The left is glazed but the right is not.
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17
The listed quantities yield 3 'potatoes' this size.
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18
Maybe they'll look real if you put then in a bag?
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19
I also tried with this apple sweet potato cream.
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20
Fill each bread with 60 - 70 g of filling.
