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1
Put the steps milk and water in a small pan, and heat.
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2
When it comes to a boil add the tea leaves, and simmer until the mixture is strongly tea flavored.
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3
(Please adjust the amount of tea leaves used depending on the type.)
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4
Take out 140 ml of the liquid from step 1, and let it cool down to about body temperature.
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5
If there isn't enough liquid, add milk up to the 140 ml mark.
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6
If there's more than you need, just drink up the remainder.
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7
Put the bread flour, sugar, salt and dry yeast in a bowl.
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8
Add the milk tea from step 2 and the syrup from the chestnuts.
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9
Mix well.
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10
When it has more or less come together, add the butter and mix it in too.
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11
When it has formed a cohesive mass, take the dough out onto a work surface and knead well with your hands.
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12
Knead for at least 10 minutes.
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13
When the dough comes off the work surface cleanly and is nice and shiny it's done.
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14
Round it off into a ball, place in a bowl, cover with plastic wrap and leave for the 1st rising.
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15
When the dough had doubled in volume, punch it down to deflate it.
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16
Round it off again, cover with a tightly wrung out moistened kitchen towel or plastic wrap, and rest for 10 minutes.
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17
Chop up the chestnuts simmered in their skins to about 5mm dices.
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18
Roll out with a rolling pin to about a 25x25cm square.
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19
Scatter the chopped up chestnuts on the dough evenly.
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20
Roll up the dough from the side closest to you, trying to avoid creating any air pockets.
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21
Cut into 8 portions with a knife.
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22
Line the slices in pairs on a kitchen parchment paper-lined baking sheet, so that the rolled up ends are sticking together (like figure-8s).
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23
Cover with plastic wrap and leave in a warm place until they are 1.5 times their original volume.
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24
Brush the surface thinly with milk, and bake in a preheated 180C oven for 20 minutes.
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25
Cool the baked rolls on a cooling rack.
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26
When they have cooled down, they're done.
