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Oyatsu Lab. [Snack Lab]

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Ingredients

(A) Strong flour : 180g
(A) soft flour : 70g
(A) Dry yeast : 3g
(A) Granulated sugar : 30g
(A) salt : 3g
牛乳 : 180g
無塩バター : 10g
りんご : 1個
(B) granulated sugar : 小さじ2
(B) Mirin : 大さじ1と1/2
(B) lemon juice : 大さじ1
(C) powdered sugar : 45g
(C) water : 小さじ2

Time required

110minutes

Procedure

1) make the dough 00:43
Put (A) in a bowl and mix.
Add milk and mix.
Put in a mixer and mix.
Add unsalted butter and mix.
Remove to bowl.
Roll it up and cover it with plastic wrap.
Let sit overnight in the vegetable compartment of the refrigerator.
2) make apple filling 03:24
Peel the apple skin.
Cut the apple into 5mm cubes.
put in a bowl.
Add (B) and heat in the microwave at 600W for 9 minutes.
put in colander.
3) prepare the mold 04:49
Apply unsalted butter (not listed) to the mold.
4) 成形する 05:01
1を取り出す。
30×35cmの大きさに広げる。
2を全体に乗せる。
手前から巻いて8等分に切る。
3に敷き詰める。
5) 発酵させる 06:25
Ferment 4 in the microwave at 35 degrees for 50 minutes.
6) 焼く 06:37
Bake 5 in an oven preheated to 180 degrees for 20 minutes.
7) 仕上げる 06:49
6を型から取り出す。
(C)を混ぜてかけて完成。

Point

・Recipe for apple bread using one apple.
・17cm chiffon type is used.
・If you don't let the dough rest overnight, ferment it at 35°C for 50 minutes with the fermentation function of the microwave.
・You can make the dough by hand kneading or using a home bakery.
・Bring unsalted butter to room temperature.