No-knead Apple Cinnamon Buns
1.
Prepare ingredients: 120g high-gluten flour, 30g low-gluten flour, 2g cinnamon powder, 3g high-sugar-tolerant dry yeast, 20-30g sugar, 2g salt, 1/2 egg yolk, 95g milk, butter 20 grams, 1 fresh diced apple; the remaining egg white and half of the egg yolk are reserved for brushing the surface of the bread; cinnamon powder and apple are a perfect match, but if not, you can leave it alone, but the flavor is much less;
2.
Peel and core the apple, cut into small cubes of about 1 cm, and weigh 120 grams;
3.
Put two high-sugar-tolerant dry yeast, sugar, salt, half an egg yolk, and two milk into a basin. Let it stand for 1 minute to let the yeast naturally dissolve in the liquid. If you stir at this time, the yeast is easy to form lumps and will be distributed in the dough. Unevenness affects fermentation; bread with 20 grams of sugar has a lighter taste, 30 grams is the standard formula dosage, adjusted according to personal taste;
4.
First use a spoon to fully mix the ingredients in step 3, then pour the diced apple into the liquid and stir evenly;
5.
Put high-gluten flour, low-gluten flour, and cinnamon powder in the same bowl, and mix them roughly with a spoon;
6.
Pour half of the flour into the apple milk and stir evenly with a spoon;
7.
Then pour the remaining powder into the basin, stir with a spoon, and no dry powder; then pour the butter that has softened at room temperature into the batter;
8.
Cut the butter into thin slices and crush it with a spoon to blend into the batter quickly and evenly; the batter at this time is particularly vigorous, you need to use a spoon to stir in one direction, the diced apple will "jump" out of the batter, don’t worry. Continue to stir until you can see the texture of the batter; I used about 5 minutes for this mixing process; it is like dough, and the state is closer to the batter;
9.
Put the apple batter in a warm and humid place for basic fermentation. I put it in a fermentation box, temperature 32, humidity 70, no cling film, the time depends on the state of the dough, about 2 hours; if it is placed at room temperature or in the oven, Cover with plastic wrap or cover to prevent the moisture in the batter from evaporating;
10.
The batter is fermented to twice its original size and becomes elastic and fluffy dough;
11.
Use a spoon to scoop up the dough on the surface, and you can see that there are slender wire drawing and even pores under the dough, the fermentation is in place, and there is a pleasant fermentation taste;
12.
Prepare a 6-inch non-stick cake mold, pour the dough directly into the mold, press lightly with a spoon, so that the bottom dough and apple diced can be set; the dough is sticky, the back of the spoon can be dipped in a little cold water to smooth the surface of the dough;
13.
Put the mold containing the dough in a warm and humid place for the second fermentation. I used a fermentation box with a temperature of 35 degrees and a humidity of 65 for about 50 minutes. The reason for using such a high temperature is that the dough contains a lot of diced apples. The rapid fermentation can keep the fresh flavor of the apple and prevent the apple from spoiling and losing its flavor due to the slow fermentation;
14.
When the dough is twice as large, brush the surface with egg liquid; the oven is heated to 185 degrees and lower to 205 degrees, and preheat;
15.
Put the raw bread into the lower part of the pre-heated oven, heat up to 185 degrees, lower the heat to 205 degrees, 35 minutes; there are apples, fructose and cinnamon powder in the dough, which are easy to color, and the color will be more than normal The bread should be darker; if you like the light color, you can cover it with tin foil when you are satisfied with the color; if you like the dark color, you can leave it uncovered; the baking temperature and time should be adjusted according to the actual situation of the oven, the size and material of the mold, and the taste you like;
16.
At the back of the oven, the mold is lightly shaken a few times, and the bread is released from the mold. When it is cooled to warm, it is stored in a bag or cut into pieces; the strong cinnamon flavor and apple flavor complement each other, and the inside of the bread is very soft and elastic.
Tips:
1. Because you don’t need a machine to knead the dough, and you don’t have to work hard to knead out the glove film, just stir the ingredients clockwise; if you want the bread texture to be closer to the effect of machine kneading, you can leave the dough for 30 minutes and then smooth Mix it with the hour hand for a few minutes, the texture and taste of the dough will be better;
2. Diced apples can be replaced with bananas, but bananas tend to become mushy and have more moisture than apples, so the dosage can be halved to try; cinnamon powder and apples are a perfect match, so you don’t need to add mashed bananas Put cinnamon powder.
