Cinnamon Apple Bread(rou gui ping guo mian bao )

Cinnamon Apple Bread

Introduction:

"I saw master a Tao's cinnamon and apple bread that day. I really liked it, so I tried to make it. It really tasted great! A whole loaf of bread is almost done by my son alone. The little guy even says it's delicious. The taste is so unique! This kind of bread is similar to braiding. It can wrap the fried Apple stuffing in it without any leakage. Cinnamon smell strong, can disperse cold, apple soft, whether the two belong to the perfect match, I dare not jump to a conclusion, just after the first test, feel very wonderful! If you are going out with friends in the new year, you may as well take some with you. It can relieve hunger and satiety, and also effectively cool down. The unique taste will definitely make people fall in love with "she" instantly

Production steps:

Step 1: put all dough ingredients except butter into the bowl

Step 2: stir well with chopsticks, no dry powder, cover with plastic film, and soak for 20 minutes

Step 3: take out the dough and put it on the table

Step 4: after kneading into a smooth dough, add room temperature softened butter and continue kneading

Step 5: knead until you can pull out a little transparent film

Step 6: round the dough, put it in a bowl, cover it with plastic film, and conduct basic fermentation

Step 7: using the fermentation time, prepare the Cinnamon Apple stuffing materials, peel the apple and cut into small cubes, and mix the corn starch with a spoonful of water to form water starch

Step 8: put water and sugar in a small skillet and cook over low heat

Step 9: when boiling to a caramel color, add butter

Step 10: melt the butter, add the diced apple and continue to simmer over low heat

Step 11: let the syrup thicken and the apple crystal clear

Step 12: squeeze in a few drops of lemon juice

Step 13: add cinnamon powder and stir well

Step 14: add raisins and starch, cook for another two minutes, turn off the heat and let cool

Step 15: when the dough is twice as big, dip your fingers in the flour and poke a hole at the top of the middle of the dough. If it doesn't rebound or collapse, it means that the fermentation is successful

Step 16: take out the dough, put it on the mat, roll it into a large rectangular piece, about 3mm thick

Step 17: divide it into three equal parts by visual inspection, and use a sharp knife to obliquely cut a neat edge at one third of each side

Step 18: spread Cinnamon Apple stuffing evenly in the middle

Step 19: start from the top, one on the left and one on the right, cross each other, and pinch the tail joint tightly

Step 20: transfer the raw bread to the non stick baking tray, cover the fresh-keeping film, and conduct secondary fermentation

Step 21: when the hair is twice as big, brush the whole egg liquid on the surface, and preheat the oven at 160 ℃

Step 22: put into the preheated oven, 160 degrees, heat up and down, middle layer, about 20 minutes

Step 23: when the time is up, get out of the oven and let it cool on the air rack

Step 24: cut into pieces

Materials required:

GAOJIN powder: 160g

Fine granulated sugar: 20g

Yeast: 2G

Milk powder: 15g

Salt: 1g

Water: 105g

Butter: 15g

Apple: 200g

Lemon juice: a few drops

Corn starch: 1 teaspoon

Water for starch: 1 teaspoon

Cinnamon powder: 4G

Raisins: 15g

Brush whole egg liquid on the surface: appropriate amount

Note: try to boil the apple stuffing as thick as possible, so that the soup will not leak during the baking process; if you don't like the taste of cinnamon, you can also make the apple stuffing directly, but the taste is quite different from this one.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: Fruity

Chinese PinYin : Rou Gui Ping Guo Mian Bao