Take Totoro to school

Overview

Tous Les Jour’s Totoro bread always attracts children’s attention. But the pineapple skin and cream cheese filling are still a bit too sweet. My Totoro Bread with apple filling is much more delicious, sweet and refreshing, the pineapple skin and the sweet and sour cinnamon apple filling blend together beautifully! With its cute appearance, it is very fun to bring to school as a snack for children! Main dough: a Belly puff pastry dough: b Apple filling: c

Tags

• baking
• apple
• baking powder
• butter
• corn starch
• egg
• high gluten flour
• low gluten flour
• sugar
• whole egg liquid
• yeast
• cinnamon powder
• fine sugar
• lemon juice
• powdered sugar
• salt
• water

Ingredients

Steps

1. 1 Use the post-oil method to knead the main dough until a transparent film appears. Start the primary fermentation and double the size.

   

2. 2 During the fermentation period, start making the puff pastry. Sift together the flour and baking powder, melt the butter into a liquid and mix all the ingredients evenly. Knead into a smooth dough, wrap it in plastic wrap and put it in the refrigerator for later use.

   

3. 3 Peel, core and dice the apples and soak them in light salt water for 5 minutes.

   

4. 4 Put the diced apples into a small pot, add sugar and butter, add a little lemon juice, and cook over low heat until the apples become soft.

   

5. 5 Mix corn starch with water, pour into diced apples, cook until thick, then add cinnamon powder, mix well, take it out and let cool.

   

6. 6 After the first fermentation is completed, deflate the dough, divide it into 8 large doughs of 45g and 8 small doughs of 10g, round and rest for 10 minutes.

   

7. 7 Take a large dough, deflate it and wrap it with filling.

   

8. 8 Shape the large dough into an oval body. Knead the small dough into a long strip and make an ear shape.

   

9. 9 Use the body dough to press the ear dough and apply some water to combine it well.

   

10. 10 Take out the puff pastry dough and leave some for the eyes. Divide the rest into 4 parts. Layer the top and bottom with silicone paper and roll into an oval shape. Cut a knife in the middle and divide it into two parts.

    

11. 11 Take half of the piece and cover the lower part of the chinchilla's body.

    

12. 12 Coat the other parts of the belly with egg wash, except for the puff pastry, and dip the puff pastry eyes into it.

    

13. 13 Place in the middle rack of a preheated 180-degree oven and bake for 20 to 25 minutes.

    

14. 14 After it cools down, use a chocolate pen to point out the eyes, beard, and patterns for the chinchilla.

    

15. 15 Crispy crust, soft bread, sweet and sour apples...a multi-layered taste experience!