Description: I would like to share with you a super soft apple soft bread with the sweetness of apples and a hint of apple aroma, and you will love it once you make it! Made of ultra-soft Polish seeds, the freshly baked bread is fluffy and delicious, and it is simply amazing to eat it hot, and it tastes intoxicating!
1. Add 0 grams of water at room temperature to the glass, add 0.0 grams of yeast, add 0 grams of high-gluten flour after melting, mix well, ferment at room temperature for 0 hours, and then put it in the refrigerator to refrigerate and ferment overnight.
3. The prepared Polish seed obviously has small honeycomb bubbles, and there will be a fermented wheat flavor after opening, (the finished Polish seed can generally be stored for 0 days).
3. First of all, peel and wash the apples, cut them in half, remove the seeds, cut them into slices, change them into strips, and finally cut them into cubes for later use.
4. Pour butter into a pan and melt over low heat.
5. Pour in the diced apples and sugar, turn to medium heat and stir-fry for a while, until the diced apples are soft.
6. Finally, pour in the water starch and continue to stir-fry until the juice becomes viscous, then turn off the heat.
7. Shovel the fried apple paste onto a plate and let it cool.
3. Pour the main dough ingredients (except butter) and Polish seed into the jar, turn on the 0 speed slow to mix evenly, and then turn on the medium and high speed to start kneading.
8. Stir at low speed to form a dough, then turn to medium speed to knead the dough to 0 gluten, and you can pull out the thick film.
3. Add the softened butter and fresh yeast at room temperature, turn on Variable 0 and stir slowly, and start kneading the dough on medium and high after the butter is completely absorbed.
11. Knead until the glove film is out of the cylinder!
12. Round the kneaded dough 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 to ferment with a bowl of warm water to increase the temperature and humidity.
13. Send it to about twice the size, dip your index finger in some flour and insert it into the dough, and the dough will not retract to indicate that the fermentation is complete!
15. Pour the fermented dough into the kneading mat, pat the dough into 0 equal parts, about 0 grams per piece, and cover the plastic wrap to relax for 0 minutes after rounding.
15. Take out the loose dough in turn, pat it flat with your hands, roll out the dough into a large round cake, turn it over, smooth side down, and wrap it with the fried apple filling.
16. Pinch and round into the mold, be sure to pinch it tightly, to prevent it from bursting when baking.
5. Put the kneaded bread in a baking tray and ferment it for the second time at room temperature, about 0 minutes, until it is 0.0 times the original size, and sift flour on the surface of the bread to decorate.
18. Finally, use a blade to cut out the "rice character" pattern. (Don't cut too deep to the filling).
20. Put it in the middle of the preheated oven and bake it at 0 degrees for about 0-0 minutes.
20. After baking, move the bread to the drying rack and let it cool, then change to the basket or wrap it in a bag for storage.
21. Sweet apple filling, with a touch of apple aroma and milky aroma with a soft bread body is really delicious, what to eat for breakfast, of course, apple soft bread, with a cup of iced Americano in the hot summer, don't be too satisfied!
Tips:
3. 0-0g of milk can be reserved and added in an appropriate amount according to the water absorption of flour. 0. Prepared Polish seeds can generally be stored for 0 days, which can delay the aging of bread. 0. The amount of white sugar in the apple filling is determined according to the sweetness and sourness of the apple.