Apple bread(ping guo mian bao )

Apple bread

Introduction:

"Production quantity: 9 preparations in advance: soak raisins in rum for more than 4 hours, the longer the time, the better. Squeeze the wine dry before use."

Production steps:

Step 1: filling process: < br > 1 peel and core the apple, cut it into small pieces and put it into the milk pot.

Step 2: 2 add sugar, lemon juice, and cook over low heat. At this time, the apple will produce the soup, which can be boiled out of the pot.

Step 3: 3 add raisin with wine stains, mix well, add appropriate amount of cinnamon powder, don't put it if you don't like, let it cool and set aside.

Step 4: production process: < br > 1 put the above-mentioned material a into the bread barrel, yeast and sugar / salt in the order of liquid first and solid second, avoid putting it on one side to prevent yeast dehydration and inactivation, stir it into smooth dough, put in butter, knead it to the expansion stage, and carry out basic fermentation.

Step 5: production process: < br > 2 cut the fermented dough into 9 equal parts, round and relax for about 15 minutes < br > 3 roll the dough into a round cake, turn it over, put in the stuffing, tighten the mouth, put it into the baking tray mold, dip the high flour with your fingers, gently press out a small pit in the middle of the dough, and insert the apple stalk for secondary fermentation.

Step 6: production process: < br > 4 after the second fermentation, brush the egg liquid on the surface, take a small piece of bailizi and insert it on the dough, pay attention not to puncture the dough, and decorate it with almond slices next to bailizi. < br > 5 preheat the oven at 180 ℃ for 10 minutes in advance and bake it at 180 ℃ for 12-15 minutes.

Materials required:

Salt free cream (material a): 30g

Yeast (material a): 5g

Milk powder (material a): 12g

Salt (material a): 1 / 2 tsp

Sugar (material a): 25 g

Egg (material a): 38 G

Water (material a): 140ml

High gluten flour (material a): 250g

Medium apple (material b): 2

Sugar (material b): 35g

Lemon juice (material b): 1 tsp

Wine soaked raisin (material b): 50g

Cinnamon powder (material b): appropriate amount

BLZ (material C): 2-3

Almond slice (material C): moderate amount

Note: Memo: 1 do not reduce the amount of granulated sugar, which I have reduced. Neutralize the acidity of the lemon juice, and turn off the fire when the water is dry. 2 pay attention to inserting the apple stick. Do not pierce the dough. When there is a pricking feeling, the baked product will not have the pit in the middle. The one in the bottom right corner is pierced, standing upright like a Yali, It's more vivid if it's tilted 30 degrees

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ping Guo Mian Bao