1, in the production of bread, kneading is very critical, is to knead the glove film.

2, in the bakery is to use the chef machine kneading, out of the glove film is particularly simple, we make at home, and a good dough once after the rise, and then add butter and salt kneading dough out of the film is particularly easy. Probably is 5-8 minutes or so.

Two, the dough to go through three times after the rise

1, in accordance with the proportion of the recipe, the dough and good after three times after the rise, and finally on the pot to steam.

2, and the good dough for the first time about 45 minutes, is the original dough twice as big.

3, the second time to add butter, knead the dough film, and then relax for about 5 minutes, divided, rounded, in the rise for 30 minutes.

4: Divide the dough for the second time, and then let it rise for the third time for about 20 minutes, and then let it rise for about 1.5 times as much as the original dough.

Three with fresh apples for filling

With fresh apples for filling, you have to make sure the texture of the buns. Because the apple is fresh, can not be used directly for filling, then the apple is easy to water, steamed buns in the waking and steaming, the internal structure will be soft, so with fresh apples to make fillings must first lock the water. So how can you lock the moisture of the apples? That's the extra step we're adding today, locking in the moisture of the apples with a sautéed thickening.

This bread made by Light Dance today is especially delicious, not only fluffy and soft, but also creamy and rich. Now it's fall, a lot of fresh apples are also on the market, it tastes crunchy and sweet, delicious and juicy, every day to hold the bite is too monotonous and boring, so the dance of light to use apples to make filling to increase the bread single taste. Let's share the whole process of making it.

--Milk apple bread--

I. Preparation materials

1, dough part: 300 grams of high-gluten flour, 3 grams of yeast, 6 grams of sugar, 5 grams of butter, 1 gram of salt, 30 grams of yogurt, warm water 120 grams.

2. Filling part: apple, cornstarch, sugar, butter.

Two, start making

First step:Mixing the dough

1, put the yeast into warm water, let the yeast ferment fully for 3-5 minutes, this can speed up the dough's rising time.

2: Put the weighed flour into a bowl, add the sugar, stir well, then add the yogurt and continue to stir well. Adding sugar and yogurt to the flour can increase the flavor of the bread on the one hand, and on the other hand, it plays a role in helping to speed up the fermentation of the dough.

3. Pour the fermented yeast water slowly into the flour, stirring with chopsticks as you pour, and finally stir the flour into flakes.

4, under the hands of the flocculent kneaded into a slightly smooth dough, 5 minutes of relaxation, and then kneaded into a smoother surface of the dough, and then let rise for 45 minutes. The dough is usually just and good is very difficult to knead smooth, so it is best to relax a little bit, the dough after the gluten so that it is easier to knead smooth.