No apple cinnamon bread
By VicentaLakin
Many friends wanted to make their own bread, but there was no machine to rub their faces, so today I brought a faceless bread — apple cinnamon bread. It's so dark, but that's what it's all about. With fresh apples and cinnamon powder, the permeable sugar in the apple can increase the colour of the bread. And then the yellow apples, the soft tissues, the cinnamon of the fragrance。
Recipe Recommendations
- high-gluten flour 120 grams
- low-gluten flour 30 grams
- Fresh diced apple 120 grams
- cinnamon powder 2 grams
- sugar-tolerant dry yeast 3 grams
- white sugar 20-30 grams
- salt 2 grams
- egg yolk 1/2
- milk 95 grams
- butter 20 grams
- surface brushing egg liquid a little
- sweet and sour
- baking
- an hour
- ordinary
Steps for No apple cinnamon bread
1
Materials are ready: 120 grams of high-banded flour, 30 grams of low-banded flour, 2 grams of cinnamon, 3 grams of sugar dry yeast, 20-30 grams of sugar, 2 grams of salt, 1/2 pieces of egg yolk, 95 grams of milk, 20 grams of butter and 1 fresh apple platinum; the rest of the egg clean and half of the egg yellow is used to brush the bread surface; cinnamon and apples are the perfect match, but if they are not, the flavor is much less。
2
Apples go to the nuclei, cut to about a centimeter, weighing 120 grams。
3
High sugar-resistant dry yeast, white sugar, salt, half a yolk, milk two pellets, with one minute of silence, so that the yeast is naturally dissolved in liquids, at which point the yeast is susceptible to absconding, with uneven distribution in the noodles, affecting fermentation; 20 grams of white sugar, 30 grams of standard formula, adjusted for individual population。
4
The material in step 3 is fully and evenly mixed with a spoon before the apple plum is evenly mixed in the liquid。
5
High-banded flour, low-banded flour, cinnamon powder are mixed into a bowl with a spoon。
6
Put half the powder in apple milk and mix it evenly with a spoon。
7
The rest of the powder is then poured into the basin, evenly mixed with spoons, and the softened butter of the room is then poured into the paste。
8
Butter cuts into thin slices and crushes them with spoons, which can be quickly and evenly integrated into the paste; the paste is particularly powerful at this time, when the spoons mix in one direction, and the apple pudding “jumps out” out of the paste, without pipe, and continues to mix, so that it can see the pattern of paste; it took me about five minutes to mix it; it's both like a noodles and closer to the paste。
9
The apple paste is fermented on the base of the warm and wet place, and I put it in the fermentation box, at a temperature of 32 and a humidity of 70, without covering it, for a period of about two hours to see the face of the face, and if it is in the room temperature or oven, it is covered with a shampoo or a lid to prevent the evaporation of the face。
10
The pasta fermented twice as large as it used to be, and became a flexible thaw。
11
The face of the surface is dug out with a spoon, which can see a thin lace and flat air hole beneath the face, fermented well, and smell of pleasant fermentation。
12
A 6-inch cake is not sticky, and the face of the face is poured down directly into the mold, with a soft pressure on the spoon so that the bottom face and the apple ding can be implemented; the face is stickier, and the back of the spoon is slightly cold, and the face of the face is smooth。
13
I fermented the molds of the noodles twice in the warm and wet, and I used the fermentation box for 35 degrees and 65 degrees of humidity for about 50 minutes; the temperature was so high because it contained a large amount of apple pudding, which needed to be activated with rapid fermentation to preserve the fresh taste of the apples and prevent the slow fermentation from spoiling the apples and losing their taste。
14
When the noodles are twice as big, the surface is brushed with egg fluid; the oven is set at 185 degrees and the oven is set at 205 degrees, preheated。
15
The bread is delivered to the lower part of the preheated oven with 185 degrees of fire and 205 degrees of fire for 35 minutes; there are apples and permeable sugars and cinnamon powder in the face, which are easily coloured, and the colour is deeper than the normal bread; the light colour is preferred to be covered with tin paper; the dark colour is preferred; the temperature and timing of the roast is adjusted to the actual condition of the oven, the size and material of the mould, the preferred taste。
16
A few small tremors of molds in the back of the oven, bread is out of the mold, and when it cools to heat, it is stored in a bag or sliced for consumption; strong cinnamon and apples are mutually reinforcing, and the bread is very soft and flexible inside。
17
No cinnamon bread, blue apples and cinnamon, deliciousNo apple cinnamon bread Make Tips
1. Because of the lack of machine lassing and the lack of effort in rubbing the muzzles, it is only necessary to mix the material up with a clockwise needle; if the tissue of bread is brought closer to the effect of the lasagna, it can be fermented 30 minutes after the base of the lasagna, and the tissue and taste of the lasagna can be improved for a few minutes; 2. appledeen can be replaced by bananas, but bananas can be muscular and have more water than apples, so they can be tried in half; cinnamon and apples are the perfect match, so that they are not cinnamon when they are placed in banana mud。