APPLE BUNS
Basic Sweet Bun Dough
Ingredients :
(A)
480g bread flour
120g plain flour
110g sugar
10g salt
20g milk powder
4 teaspoons instant yeast
(B)
1 Egg
300ml cold water
(C)
60g butter
Method :
1. Mix (A) till well blended
2. Add (B) and knead to form a dough
3. Add (C), continue to knead to form a smooth and elastic dough.
4. Cover dough with clear film. Let it prove for 50 - 60 minutes, or till it doubles its size.
5. Use finger and press into the dough. It should show a clear finger tip mark, but the dough should not sink. Now it's ready to use.
Apple Filling
(A)
400g green apples (Granny Smith), cut into cubes/thin slices
150g sugar
1/8 teaspoon salt
110 ml water
1 tablespoon lemon juice
(B)
40g cornflour
40ml water
(C)
20g butter
To prepare the filling :
1. Cook (A) till boiling.
2. Add the premixed (B) and continue to cook till mixture thickens.
3. Remove from the heat and add (C). Mix till well blended and leave to cool.
Step by step how to shape the apple bun
(M1) Divide the basic sweet bun dough into 70g portions. Mould into balls and put them in the fridge to rest for 15 minutes.
(M2) Roll the dough out flat to make rectangles (L 14cm x W 12cm). Place some of the filling at one end and cut strips at the other end with a sharp knife. Roll them up from the filling end.
(M3) Put them on the baking tray and leave to prove in a warm place for 45 minutes or till double the size.
(M4) Brush with egg wash. Bake at 190 C for 12 - 15 minutes in the middle rack.
Note :
- I've made this Apple Bun twice. The first one, I used white sugar for the filling. The second time, I used brown sugar. The one with brown sugar looks more tempting...taste wise, not much difference!
- Step (M4) I didn't brush with egg white. I don't like to brush my breads with egg white before baking. What i normally do is, just bake the breads like they are and soon as they come out from the oven, just brush with butter/margarine to give a shiny look.
- This bun stays soft even after three days!
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