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1
I bought this jar of chestnuts in sugar syrup at a 100 yen shop.
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It contains 145 g, of which 75 g is solid.
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There were 10 chestnuts, so I chopped up 4 to mix into the sweet potato paste, and used the rest whole, one per bun.
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Make the sweet potato paste filling.
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Put the mashed sweet potatoes and the chestnuts in syrup in a pan (add the syrup) and simmer to reduce.
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Add sugar if you like.
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Prepare the bread dough.
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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).
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Warm the milk in the microwave, and pour over the yeast.
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Start mixing and kneading the dough.
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11
Add the butter halfway through and knead it in.
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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.
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13
Punch down the dough and divide it.
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14
I divided it into 6 portions this time.
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Cover the dough with a moist kitchen towel again and rest for 15 minutes.
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Deflate the dough again, and form into buns with the paste filling.
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17
I made round buns first and then kind of made them into chestnut shapes.
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Place the buns with the seam sides down on a baking sheet lined with parchment paper.
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Cover again with the moistened kitchen towel and plastic wrap, and leave for the 2nd rising.
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It's done when it has doubled in volume.
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Pinch the pointy ends to make the buns more chestnut shaped.
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Brush the buns with the remaining egg, and sprinkle on the white poppy seeds.
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Bake at 180C for about 13 minutes and they're done!
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24
The buns are about this size.
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25
They look like this in the middle.
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26
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.
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27
I these are made with dark brown sugar (20 g) instead of light brown sugar.
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28
The buns became a little bit darker.
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29
This one is stuffed half and half withChestnut paste and chunky red bean paste.
