Cooking Steps

1. 

   Step1:Dice the apple. Add water and sugar to the thick stainless steel pot and cook it over a low heat. Sprinkle cinnamon when the apple is soft. Turn off the fire when the water is dry. Cool and refrigerate overnight.

2. 

   Step2:Butter softened at room temperature. High gluten flour + whole wheat flour + salt and yeast. Mix well. Add 240g water, knead into dough, continue to knead (or beat) until the gluten is formed (expanding stage), add softened butter, continue to knead (or beat) until the dough surface is smooth, and pull out the fascia. After the dough is allowed to stand for 5 minutes, roll it out or flatten it. Evenly spread the Cinnamon Apple Ding prepared the day before on the surface. After folding, continue to knead the dough gently until the apple Ding is evenly distributed in the doug

3. 

   Step3:Cover the dough with a kneading bowl. Ferment to 1.5 to 2 times the size at a time. Note that it does not need to be twice the size. Press the dough with the powder on your fingers. The dough will rebound locally. Turn the dough over at the end of the first hair. Fold it up like a quilt. Smooth it up. Ferment it again. It's 1.5 to twice the size (the test method is the same as that of the first hair

4. 

   Step4:When the second engine is about to be finished, preheat the oven at 250 ℃. When the temperature is 230 ℃, sprinkle flour on the dough surface. Cut the dough into four parts of uniform size with a scraper. The incision is toward the outside of the baking tray. Place it like a baking tray. This step forgot to take photos. Please refer to the steps of making LODEV bread for details. No need to slide. When the oven temperature reaches 250 ℃, spray water and send it to the oven. 16 minutes for the middle and lower layers. After 12 minutes, it can drop in different directions or move up one layer at the same time to make the surface color even (not necessary. Adjust according to the characteristics of your own oven).

5. 

   Step5:Take it out after 16 minutes (it can be adjusted according to the coloring condition). Put it on the baking net to cool. After cooling thoroughly, it can be stored in a sealed plastic bag. Before eating, it can be thawed in the microwave oven or taken out in advance at room temperature (such as overnight thawing). It can also be taken out and sprayed into a preheated oven at 200 ℃ for 5 minutes.

6. 

   Step6:Say one more thing. Bread can't be refrigerated. Because the temperature in the refrigerator will accelerate the aging of bread. And the porous tissue room of bread is easy to absorb the peculiar smell in the refrigerator. After cooling, it can be sealed and stored at room temperature. If it can't be eaten within 24 hours, it should be frozen according to the instructions in the previous step A kind of