How to make caramel apple cinnamon rolls?

1. Adjust the baking time according to the temper of your own oven.

2 about shaping: At first, when I cut an apple, I <>

Slice the apples thinner, so that the caramel apples will be soft and soft, and when rolled in the dough, they will be twisted and twisted so that the dough will not be punctured. Secondly, caramel apples must be boiled softer, and the juice should be dried as much as possible, so that the filling will be more delicious and the wrapping will be better shaped. In addition, the dough sheet should be rolled out as long as possible to make a beautiful twist shape, and when it is coiled up, it looks good because it is long enough.

Finally, there are apple slices on the surface of the embellishment to look better and more delicious, I think about 40 minutes is enough for the second shot, so that it can maintain the shape and look better when baked.

Caramel apple bread.

Ingredients: 170 grams of high flour, 50 grams of whole wheat flour, 100 grams of caramelized apples, 60 grams of natural yeast (1:1 powder-to-water ratio), about 140 grams of water, 4 grams of salt.

Caramel apple bread preparation.

Bread ingredients mix and knead until expanded. Finally, add the diced apples and knead well. Ferment in a warm, moist place.

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Exhaust shaping and dusting.

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The seams are facing upwards into the vine blue. Ferment to twice the size.

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Buckle upside down on a baking sheet Cut the bread, 220 degrees for 10 minutes Turn to 180 degrees for 30 minutes.

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Caramel apples method: peel and dice 100 grams of apples, bake at 180 degrees for 15 minutes until dry. 40g sugar + 1 diced water, simmer over low heat until a brown transparent caramel liquid, heat the diced apples (remove directly from the oven). Stir well and let cool. Can be stored refrigerated.

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Tips: Without natural yeast, you can change to 200 grams of high flour, 50 grams of whole wheat flour, and 165 grams of water gram yeast.

Ingredient 1: 225 grams of high-gluten flour.

Dry yeast 3 grams.

Caster sugar 18 grams.

Salt 3 grams. Whole eggs 23 grams.

Milk 120 grams.

Unsalted butter 23 grams.

Ingredients: 2: 4 grams of cinnamon powder.

22 grams of granulated sugar.

Preparation of cinnamon rolls.

Put the ingredients of the sandwich together and mix them well, and the sugar is best to use coarse grains to weigh the gluten flour, dry yeast, caster sugar, and salt into a basin.

Mix slightly with a spatula, make a pit in the middle, knead the whole egg and milk until the dough is smooth, and add at room temperature to soften the chopped butter.

Continue kneading to the expansion stage.

Cover with plastic wrap and allow for basic fermentation.

Ferment until the volume of the dough becomes 2 to 2 times.

After taking out the dough, exhaust and roll it round, cover it with a wet gauze and then wring it out and relax for 15 minutes, roll out the dough into a rectangle about 30 cm long and about 27 cm wide, brush a little water evenly with a brush, and leave about a cm at the top end.

Spread the mixed cinnamon sugar evenly on top.

Roll up the dough and pinch the seams tightly.

Put the dough in 9 equal parts into the baking tin of the baking tray, arrange the shape of the dough slightly, cover it with plastic wrap and ferment again, and when the volume becomes double, preheat the oven to 200°C and bake for about 13 minutes.

Tip 1The diameter of the baking cup is about 8 cm.

2.If the roll is too tight, there will not be enough room for fermentation, and the dough in the middle will be easily squeezed out, so it should be rolled a little looser.

Ingredients: Filling materials:

Caster sugar 40g

20g of water

Butter 20g

1 2 tbsp lemon juice.

Water starch 1 tsp corn starch + 1 tbsp water.

1 2 tsp ground cinnamon.

Raisins 10g

Apple 180g

Dough Ingredients: High flour 150g

Caster sugar 20g

1 2 tsp yeast powder.

1 8 tsp salt.

1 tbsp milk powder.

Water 98g

Preparation of cinnamon apple bread.

Bring the caster sugar and water to a low simmer until caramelized, add the butter and the peeled and diced apples to continue to simmer.

When the syrup becomes viscous and the apples become crystal clear, add lemon juice and finally add cinnamon powder, raisins, water starch, boil until thick, stop the fire and set aside for use to make the dough directly.

Once relaxed, roll out the dough into a rectangle.

In the left and right 1 3 positions, cut diagonally into uniform strips.

Spread the cooled filling in the middle, and if there is too much juice in the filling, strain off the juice and weave the noodles in a braided shape in the middle.

Fermentation in the oven for the second time (40 degrees for 50 minutes) After the oven is preheated, insert the baking tray into the middle rack, and (160 degrees for 18 minutes) the finished product comes out.

How to make cinnamon rolls:

Baking ingredients: 150 grams of gluten flour, 50 grams of water, 45 grams of eggs, 25 grams of sugar, 30 grams of tung butter, 1 teaspoon of dry yeast, 1 2 teaspoons of salt, 6 grams of milk powder, 1 4 teaspoons of cinnamon powder, 15 grams of butter, 25 grams of caster sugar, 1 2 teaspoons of cinnamon powder, appropriate amount of whole egg liquid;

1. Mix the ingredients in the dough ingredients except butter evenly and knead them into a dough, knead until the dough is elastic, add the softened butter, continue to knead until the butter is completely absorbed by the dough, and then knead the dough vigorously to the expansion stage;

2. Carefully open the dough, if the dough can be stretched out of the film, it means that it is kneaded. This dough does not need to be kneaded into a film that is too strong, as long as the film can show the thickness shown in the picture;

3. Knead the kneaded dough into a circle, put it in a bowl, cover it with a fresh-keeping film, and ferment it for the first time at room temperature;

Ferment for about 1 hour to 75 minutes in an environment of about 1 degree Celsius, until the dough becomes twice the size of the original, poke the dough with your fingers in flour and then pull it out, and the hole does not retract or collapse, which means that the fermentation is ready; <>

5. After the fermented dough is pressed out of the air, it is rearranged into a circle, covered with plastic wrap and fermented at room temperature for 15 minutes;

6. After fermentation, roll out the dough into a rectangle with a rolling pin;

After heating and dissolving the butter into a liquid state, use a brush dipped in butter to brush the surface of the dough. Leave 2-3 cm on one side of the dough without brushing;

Mix g sugar with 1 2 teaspoons of ground cinnamon and sprinkle over the buttered dough. Leave 2-3 cm on the same side and do not sprinkle;

9. Roll up from the other side. If you don't have butter, you can apply a little whole egg wash so that it can be glued when you roll it up, and after rolling, cut it horizontally with a knife into 16 parts;

10. Place the cut dough on the cake tray with the cross-cut side facing up, and put it in the environment with a temperature of 35 degrees and a humidity of 85% for final fermentation; Ferment for 40 minutes to 1 hour, and the dough will become twice as large as before. Brush the surface of the dough with a layer of whole egg wash, then put it in a preheated oven at 180 degrees, medium layer, 10-12 minutes, and bake until the surface is golden brown.

1.Break the baking powder in a bowl and stir in a few tablespoons of milk. Melt the butter and pour in the milk. Add the other ingredients in the main ingredient and knead the dough in a dough mixer for 10-15 minutes. Cover the dough and let rise at room temperature for 30-60 minutes.

2.Roll out the dough to about 3 mm (1 8 inches) thick and 30 cm (12 inches) wide. Spread room temperature butter on top of it. Mix 50g of sugar and cinnamon powder and sprinkle on top of the dough. <>

3.Roll the dough into long strips and cut into about 25 pieces. Place the cut-up rolls in a tin foil coarse paper mold, then place on a baking sheet and let them rise under the towel for about 60 minutes, or allow the rolls to rise to twice their original size.

Mix the eggs, 2 tablespoons of sugar and water, beat well, lightly brush over the rolls and sprinkle pearl sugar on top.

4.Bake in the oven at 220 degrees Celsius for 10 minutes, then place on a rack to cool.

1. Heat the milk to lukewarm, sprinkle with dry yeast and stir well, beat the eggs and set aside.

2. Put the high-gluten flour, low-gluten flour, 40 grams of sugar and salt into a basin and mix well, add yeast milk, soup seeds, and half an egg liquid to knead into a smooth dough.

3. Add the softened butter at room temperature and continue to knead until the dough becomes smooth, until the gluten expands, you can pull out the film, receive a smooth dough for the dough, put it in a greased basin, cover the plastic wrap and basically ferment (temperature 28 degrees) for about 40 minutes to twice the size.

4. Mix the powdered sugar with warm boiled water to make the sugar state Dayuan cream, mix the cinnamon powder and 30 grams of sugar, wash the raisins and add the rum to soak for later use. <>

5. Arrange the dough exhaust slightly into a rectangle, sprinkle an appropriate amount of dry flour below and roll it out into a rectangle from the middle, and press the lower edge slightly flat.

6. Brush a layer of water on the rolled dough, sprinkle cinnamon sugar evenly, and do not sprinkle it below to avoid being unable to close the mouth.

7. Sprinkle the soaked raisins, roll the dough from top to bottom, and pinch the mouth tightly.

8. After a slight shape, cut it into 8 parts with a knife, stick an appropriate amount of flour with chopsticks, press it from the middle of the dough, and put it in a baking tray lined with tin foil and oiled for final fermentation (temperature 38 degrees) for about 40 minutes.

9. Lightly brush a layer of egg liquid on the fermented bread, send it to a 170-degree preheated oven and bake for about 15 minutes, and let the baked bread cool down and drizzle with frosting.