Cinnamon Apple Fortune Fish
1.
Bread ingredients are ready
2.
Put the water and sugar into the bucket of the cook machine first, then pour the bread flour and yeast
3.
Start the "first gear" kneading program, after the dough is formed, add softened butter, and start the "second gear" kneading program
4.
When the transparent film can be pulled out gently, kneading is over
5.
Round the dough, put it in a bucket, cover with a lid and a damp cloth, and perform basic fermentation in a warm and humid place
6.
When the dough is fermented, let's prepare the making of cinnamon apple. The ingredients are ready; the apples are peeled, cored and cut into small pieces
7.
First mix about 20 grams of water and 40 grams of sugar
8.
After cooking to caramel color on low heat, add butter and boil to melt
9.
Add diced apples and continue to simmer on low heat
10.
When the apples are cooked until they are transparent, add cinnamon powder
11.
After mixing well, add red to dry
12.
Mix 8 grams of starch with about 20 grams of water and slowly pour it into the apple filling; continue to simmer for about 2 minutes on low heat, and turn off the heat when it becomes thick.
13.
This is cinnamon apple filling, use after letting cool
14.
When the dough grows to 2.5 times its original size, poke a hole at the top of the dough without collapsing or shrinking, and fermentation is successful
15.
Take out the dough, ventilate and knead it, weigh it, first divide a small 30g dough, and divide the remaining dough into two pieces. Let it rest for 10 minutes before use.
16.
Take a large dough and roll it into an oval dough sheet with a thickness of about 3 mm. Use a spatula to draw a fish-shaped pattern on it, cut off the mouth, and cut into even thin strips along the fish body.
17.
Divide the cinnamon and apple filling into two parts, spread half of it evenly on the fish, remove the front part of the fish mouth, and place it on the fish head. The fish head will have a three-dimensional effect.
18.
Starting from the fish head, the cut noodles are crossed up and down to weave the fish.
19.
All the noodles are woven together. The extra noodles at the tail can be pulled off and decorated on the fish head.
20.
Transfer the fish to a non-stick baking dish, roll out the reserved 20 grams of small dough into an oval sheet, cut a slice to make a fin; draw a pattern on the tail; place the finished fish in a warm water oven Second serve
21.
Process the other fish one by one
22.
When the dough is 1.5 times its original size, brush a layer of egg liquid on the surface, and the oven begins to preheat 190 degrees
23.
Put the raw fish bread into the middle of the oven, and heat up and down at 190 degrees for about 25 minutes. After the surface is colored, a layer of tin foil can be added
24.
After roasting, gently transfer to the drying rack, cool and store in a bag or cut into pieces for consumption
25.
What a fat and big fish
26.
One more
27.
In pairs
28.
Eat fish
29.
Peace and safety, more than wealth
Tips:
To make this kind of bread, the dough must not be too soft. The amount of liquid should be about 60% of the amount of flour. If the dough is too soft, the subsequent modeling will not only increase the difficulty, but also easily deform; if it is too soft, you can knead it. Add some flour before doing the operation; the cinnamon and apple filling is very sweet, so don't put too much sugar in the bread ingredients, just put some to promote fermentation; the cinnamon and apple filling takes a long time to make, so when you ferment the dough , You can make it first and let it cool for later use; do not use too much water starch, a small spoonful can play the role of bonding; the baking time and temperature must be adjusted according to your own oven, and it depends on the size of the fish. To adjust, the first of my two fish failed to be covered with tin foil in time, and the color was too dark, and the color of the second one felt just right; the small dough reserved was used to make fins, which can be as much as you want. Adjust the size and variety of the fish you make.
