Ingredients
Polish species:
High-gluten flour
50g
Clean water
50g
High-glycemic yeast
0.5 g
Main dough:
250g
Fresh yeast
30 grams
butter
3 grams
apple
1
white sugar
25g
butter
9g
Ice milk
100ml
None
30 grams
Apple stuffing:
15g
How to make apple soft bread
- Add 50 grams of clean water at room temperature to the glass cup, add 0.5 grams of yeast to melt, add 50 grams of high-gluten flour, mix well, ferment at room temperature for 1 hour, then put it in the refrigerator to refrigerate overnight.
- The made Polish species obviously have small honeycomb bubbles, and will have a fermented wheat aroma after opening (the made Polish species can generally be stored for 3 days).
- First peel and wash the apple, cut it in half and remove the core seeds, cut it into slices, then change it into strips and finally cut it into diced.
- Pour butter into the pan and melt on low heat.
- Pour in the diced apples and white sugar over medium heat and stir-fry for a while, stir-fry until the diced apples are soft.
- Finally, pour in water and continue stir-frying until the juice becomes sticky and then turn off the heat.
- Scoop the fried apple filling into a plate and let cool.
- Pour the main dough material (except butter) and Polish seeds into the tank, turn on the 3rd gear and mix evenly, then turn on the medium and high speed to start kneading.
- Stir into a ball at low speed, then turn to medium speed to knead the dough to 80% of the rhea, so that the thick film can be pulled out.
- Add the softened butter and fresh yeast at room temperature and turn on for 3 stops and stir slowly. After the butter is completely absorbed, turn on the medium and high-end kneading dough.
- Knead until the glove film is released and it will be released from the tank!
- Put the kneaded dough into a rounding process and put it in a fermentation box for the first fermentation! Ferment at room temperature for about half an hour, or put it in the oven for fermentation, and add a bowl of warm water to increase the temperature and humidity.
- It’s almost the same as when it’s about twice the size. Use your eating finger to dip some flour into the dough. If the dough doesn’t shrink, it means that the fermentation will be completed!
- Pour the fermented dough into a kneading pad, pat and exhaust it lightly and divide the dough into 8 equal parts, about 75 grams per piece, and round the plastic wrap on the back cover to relax for 15 minutes.
- Take out the loose dough in turn and slap it flat and exhaust it with your hands. Roll the dough into a large round cake, turn it over, smooth side down, and wrap the fried apple filling.
- Pinch it well, roll it round and put it in the mold, and be sure to pinch it tightly to prevent it from bursting during baking.
- Place the pinched bread in a baking tray and ferment it for a second time at room temperature. It takes about 40 minutes, and ferment until it is 1.5 times the size of the original bread. Sift flour on the surface of the bread and decorate it.
- Finally, use the blade to cut out the “Rice” pattern. (Don’t cut too deep to the filling).
- Put it in the preheated oven middle layer and bake it at 180 degrees at high and low heat for about 18-20 minutes.
- After baking, move the bread to the drying rack and let cool, then change it to the bag basket or bag to store.
- The sweet apple filling, with a faint apple aroma and milk aroma, is really delicious with the soft bread body. What to eat for breakfast? Of course, it is soft apple bread. It’s not too satisfying to pair it with a glass of iced American coffee in the hot summer!
