Cinnamon Apple Bread

Overview

The other day I saw the cinnamon apple bread made by Master Atao. I liked it very much, so I tried making it too. It was really delicious! My son almost made a whole loaf of bread by himself. He said it was delicious and the taste was so unique! This bread uses a braid-like method to wrap the fried apple filling well without any leakage. Cinnamon has a strong smell and can dispel cold, while apple is soft. We can’t make a conclusion on whether the two are a perfect match, but after trying it for the first time, I think it’s wonderful! If you go out with friends during the New Year, you might as well bring a few of them, which can relieve hunger and fullness, and can effectively keep away the cold. The unique taste will definitely make people fall in love with her instantly.

Tags

• baking
• old man
• bread
• afternoon tea
• apple
• brush the surface with egg wash
• butter
• clear water
• corn starch
• high gluten flour
• milk powder
• raisins
• use water for starch
• yeast
• cinnamon powder
• fine sugar
• lemon juice
• salt

Ingredients

Steps

1. 1 Put all the dough ingredients except butter into the basin

   

2. 2 Stir evenly with chopsticks, no dry powder, cover with plastic wrap and let it sit for 20 minutes

   

3. 3 Take out the dough and place it on the counter

   

4. 4 After kneading into a smooth dough, add room temperature softened butter and continue kneading

   

5. 5 Knead until you can pull out a slightly transparent film

   

6. 6 Make the dough into a round shape, place it in a bowl, cover it with plastic wrap, and proceed with basic fermentation

   

7. 7 Use the fermentation time to prepare the ingredients for the cinnamon apple filling. Peel the apples and cut them into small cubes. Mix the cornstarch with a spoonful of water to become water starch

   

8. 8 Put water and fine sugar in a small saucepan and bring to a simmer

   

9. 9 When caramelized, add butter

   

10. 10 After the butter melts, add the diced apples and continue to simmer over low heat

    

11. 11 Wait until the syrup becomes thick and the apples are crystal clear

    

12. 12 Squeeze in a few drops of lemon juice

    

13. 13 Add cinnamon powder and mix well

    

14. 14 Add raisins, water starch, cook for another two minutes, until thickened, turn off the heat, let cool and set aside

    

15. 15 When the dough has doubled in size, dip your fingers in flour and poke a hole in the middle of the dough. If it does not rebound or collapse, it means the fermentation is successful

    

16. 16 Take out the dough, place it on a mat, and roll it into a rectangular piece, about 3 mm thick

    

17. 17 Divide it into 3 equal parts by visual inspection, and use a sharp knife to cut neatly at one third on each side

    

18. 18 Spread the cinnamon apple filling evenly in the middle

    

19. 19 Starting from the top, braid one piece on the left and one on the right, crossing each other, and pinch the ends at the end

    

20. 20 Transfer the bread dough to a non-stick baking pan, cover with plastic wrap, and proceed to secondary fermentation

    

21. 21 When it has doubled in size, brush the surface with egg wash and start preheating the oven to 160 degrees

    

22. 22 Put into the preheated oven, 160 degrees, upper and lower heat, middle layer, about 20 minutes

    

23. 23 When the time is up, take it out of the oven and let it cool on the rack

    

24. 24 Cut into pieces and eat