Cinnamon apple bread

There are a few apples in the house, all wrinkled, a little unseemly, but it's a shame to throw them away, after all. Let's use them and turn them into "magic"! Make some apple-pies for breakfast the next day. Add cinnamon, which can increase appetite and evict moisture. These days, we'll eat a lot of meat. Why don't you come with me to make bread, eat more food, eat less meat, and take a vacation from the stomach? Cinnamon is a powder made of cinnamon, which is the same as our cinnamon, but not the same breed. It's a common saucer in the west, and it's not rare in the bakery. It's been a long time since the last cinnamon cinnamon bread, and that's what sons love to eat. Let's do it again today. Make it simpler. The cinnamon of apples is locked in bread

Recipe Recommendations

high-gluten flour 260 grams
milk 85 grams
qingshui 90 grams
white sugar 25 grams
yeast 3 grams
butter 30 grams
salt 1 gram
egg liquid a little
Apple 180 grams
corn starch 5 grams
cold water
cinnamon powder 3 grams
raisins 12 grams

fruity
baking
several hours
ordinary

Steps for Cinnamon apple bread

Bread materials ready: 260 g of high-weather flour, 85 g of milk, 90 g of water, 25 g of sugar, 3 g of yeast, 30 g of butter, 1 g of salt, a little bit of omelette

(A) THE MATERIAL, WITH THE EXCEPTION OF BUTTER, WAS PLACED IN A 6D EASTWOOD BREAD DRUM AND A FACE RUB WAS INITIATED

(a) After the noodle is formed and the thick film can be pulled out, softened butter continues to rub its face for about 30 minutes

The noodles can pull out this transparent film

(b) Rounded the noodles and placed them in a bread drum, covered them with a wet sheet, and launched the fermentation program for an hour

When the noodles are fermented, deal with the material: apples, sugar, water, butter, corn starch, cinnamon powder, raisins ready

(b) Sugar and water in small pots, where the fire slowly reaches caramel colour and does not mix with spoons to prevent the crystallization of sugar on the wall

(b) Equipping the nuclei of apple pudding and butter into the sugar pot, with the small fire slowly boiling

Grain and cinnamon powder were poured into the pot, evenly mixed, until the apple became transparent

Then we'll turn corn starch into some fresh water, pour it into the pot, fire it off, and then we'll use it cold

The fermented pasta is 2-2.5 times the size of the original, and the finger-tip flour piercs the top, does not collapse, does not shrink, and the fermentation works

Noodles are removed, gassed down, known as four equals, rounded and covered for 10 minutes

(a) Taking a loose, smooth face, obese ellipse, and laying a quarter of cinnamon apples in the middle of the skin

(b) The upper and lower two long sides to the centre, with the lower side covering the upper side, with tight seals, and tight ends to prevent a break in the second round

The four noodles and apples were processed sequentially and the seals were spread over the non-adhesive grill, into the oven and fermented at 35 degrees for 30 minutes

When the bread is twice as big, an egg fluid is painted on the surface; the oven begins to preheat 180 degrees

(b) To put bread in the middle of the oven, 180 degrees of fire and 20 minutes of fire

When the stove is out, it is moved gently to the hanger, when it is laid cold and sealed in a bag, either by eating directly or by cutting in pieces。

Very cute

Cinnamon apples are fragrance