Applebread

By VicentaLakin

Applebread
it's the bread that used to make jam with apples, and it's almost run out of jam at all, but it's only when it's done that it's better to dry it out. materials: noodles: 250 g of condensed flour, 45g of egg fluid, 50g of fine sugar, 3g of salt, 3g of yeast, 125g of milk, 25g of butter: appropriate surface decorating of apple jam: proper egg fluid, right amount of fragrance

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Steps for Applebread

  • Make Applebread step 0
    1
    Pour all the main noodle material except butter into the bread drums, then place the drums in the toaster, and start the "live noodles" program, with two phases of fermentation with a default duration of 1:40
  • Make Applebread step 1
    2
    The program starts in 15 minutes, with softer butter at room temperature
  • Make Applebread step 2
    3
    We're done. We're in the fermentation phase
  • Make Applebread step 3
    4
    Take the fermented noodles and smooth the exhaust
  • Make Applebread step 4
    5
    15 minutes to roll
  • Make Applebread step 5
    6
    And then the noodles grow into squares
  • Make Applebread step 6
    7
    Squeeze under the thin
  • Make Applebread step 7
    8
    Smash the jam on the dough and leave room at the bottom. White
  • Make Applebread step 8
    9
    Roll it from top to bottom, and seal it tight
  • Make Applebread step 9
    10
    Cut the noodles into eight pieces
  • Make Applebread step 10
    11
    Put it in a baking cup
  • Make Applebread step 11
    12
    Put it in the oven, put it in the warm and wet place for final fermentation
  • Make Applebread step 12
    13
    Until the fermentation's over
  • Make Applebread step 13
    14
    And a proper amount of pastry
  • Make Applebread step 14
    15
    Then we put the oven in the middle of the preheated oven, 180 degrees, about 20 minutes
  • Make Applebread step 15
    16
    When you're out of the oven, it's sealed

    • Applebread Make Tips

    1. this bread will be made better with relatively dry materials, and this time i will be somewhat unwieldy and difficult to operate with jam. 2. with regard to pastries, i use past bread to run out of the rest, which can also be made on an ad hoc basis; the materials required are 15 g sugar powder, 25 g low-banded flour, 2g milk powder, and 20g butter, but it needs to be noted that this amount of sommel is more abundant and used at one time and can be stored in a bag in the fridge

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