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Apple Bread (soup Type)
by Cooking for baby
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put all the dough ingredients except butter in the bread machine and stir for 20 minutes.
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2. Add the butter and stir for another 20 minutes to the expansion stage. Put it in a container and ferment to 2-2.5 times larger.
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3. The production of caramel apple filling: peel the apples, remove the core, and cut into small pieces for later use. Boil the confectioner's sugar over a low heat until it is caramel-colored. Slowly add water in portions and mix well, and then add butter.
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4. Finally add apple cubes and rum.
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5. Fry over medium-high heat until the apples are softened and a little sauce remains. Let cool for later use.
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6. Take another apple (not too big), remove the core and cut into slices about 2mm thick.
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7. Soak it in salt water or sugar water for a while to prevent discoloration.
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8. The fermented dough is pressed and vented and divided into 10 equal parts, covered with plastic wrap and relaxed for 10 minutes.
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9. Take a piece of dough, flatten it with your hands, turn it over and wrap it in a proper amount of apple filling.
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10. Tighten the mouth tightly, put it in a paper cup with the mouth down, and place it in a warm and humid place for secondary fermentation.
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11. Brush a layer of egg liquid on the surface of the fermented dough and place two apple slices on it.
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12. Preheat the oven and bake at 170 degrees for about 15 minutes.
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13. Finished picture
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14. Finished picture
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15. Finished picture
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Tips:Type of soup:
In baking, it means adding water to the flour and heating it to gelatinize the starch, or adding hot water at different temperatures to the flour to gelatinize the starch. This gelatinized batter is the soup. The biggest difference between soup bread and other breads is that the starch gelatinization increases the water absorption, so the texture of the bread is soft and elastic, which can delay aging and cater to the taste of modern people.
1. Add 100 grams of high powder to 500ml of water and stir evenly. 2. Put it on the fire to heat and keep stirring, when it is heated to 65 degrees, remove from the fire. 3. There will be lines when the batter is stirred at this time. 4. Put it into a container, cover with a fresh-keeping lid to prevent water loss and surface crusting, and then use after cooling to room temperature.
