Apple Cinnamon sweet bread(ping guo rou gui tian mian bao )

Apple Cinnamon sweet bread

Introduction:

Production steps:

Step 1: after the eggs are broken up, add water and stir well, then pour in the sugar;

Step 2: pour in the salt;

Step 3: pour in the high flour;

Step 4: pour in yeast;

Step 5: put the bread barrel into the bread maker and start the flour mixing process for 30 minutes;

Step 6: when there is still 10 minutes to go before the end of the mixing procedure, put in the softened butter, cover it until the end of the mixing procedure, and then start the baking procedure for 90 minutes;

Step 7: prepare the filling;

Step 8: peel the apple and cut it into thin slices. Pour it into the boiling pot with the sugar, cinnamon powder and water. Cook until the water evaporates. Set aside;

Step 9: fermented dough;

Step 10: take out the fermented dough, dip a little flour on the hand, mix the dough on the panel, exhaust the air, roll it with a rolling pin to a size slightly larger than the bread barrel, and then spread 1 / 3 of the filling on the left side of the dough;

Step 11: fold from the left side to the middle, lay 1 / 3 stuffing on the dough, fold the right side to the middle, and put the remaining 1 / 3 stuffing on the dough;

Step 12: roll from one end without any gap, put the folded side down into the bread barrel, start the baking process for 50 minutes, take it out immediately after baking and put it on the bread shelf to cool;

Step 13: after cooling thoroughly, cut into pieces for eating. Because of the pulp filling, directly cut into strips, so that the fruit is relatively complete;

Materials required:

High gluten flour: 250g flour

Salt free butter: 30g

Fine granulated sugar: 25g

Yeast: 3 G

Egg: 1 + water, add water diluted egg about 155 ml

Red Fuji Apple: half (medium size)

Cinnamon powder: right amount

Water: 50 ml

Note: the aroma of apple and cinnamon is quite delicious. The amount of this bread is - the amount of 500g baking shown on the toaster. Baked last night, cool and put into a fresh-keeping bag, tightly tied mouth, placed at room temperature. This morning, my son nearly finished his breakfast by himself. It seems that he will make 750 grams next time.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ping Guo Rou Gui Tian Mian Bao