Main ingredients:
High-gluten flour: 210g; Low-gluten flour: 56g; Milk powder: 20g; Granulated sugar: 42g; Salt: 1/2 tsp; Yeast: 4g; Whole egg liquid: 30g; Water: 85ml; Tangzhong: 84g; Butter: 22g.
Auxiliary materials:
Apples: 2; Granulated sugar: 90g; Water: 15g; Butter: 10g; Rum: 2 tbsp; Apple slices: 20 pieces.
Taste: Sweet; Process: Baking; Time: Several hours; Difficulty: Moderate.
Steps for making Apple Bread (Tangzhong)
Put all the dough ingredients except for the butter into the bread machine and stir for 20 minutes.
Add the butter and stir for another 20 minutes until the dough reaches the expansion stage. Put it in a container and let it ferment until it is 2-2.5 times larger.
Preparation of caramelized apple filling: Peel and core the apples and cut them into small pieces. Cook the granulated sugar over low heat until it turns caramel in color, then slowly add water and stir until well mixed. Add the butter and finally add the apple pieces and rum.
Sauté until the apples are softened and there is a small amount of sauce left. Let it cool and set aside.
Take another apple (not too big), remove the core and cut it into thin slices about 2mm thick.
Soak the slices in salt water or sugar water for a while to prevent discoloration.
After the dough has fermented, press it down to release the gas and divide it into 10 equal portions. Cover with plastic wrap and let it rest for 10 minutes.
Take a portion of the dough, flatten it with your hands, and then wrap it with an appropriate amount of apple filling. Seal the edges tightly and place it in a paper cup with the sealed side facing down. Let it ferment again in a warm and humid place.
Brush a layer of egg liquid on the surface of the fermented dough and place two slices of apple on top.
Preheat the oven to 170 degrees Celsius and bake for about 15 minutes.
Finished product
Finished product
Finished product
