Apple Raisin Cinnamon Ring

This recipe is another apple bread recipe. Cinnamon bread with apple and raisin filling is ordinary combination. But look at the shape!! What a lovely shape!!

It looks ring cake, but it is bread!!
The dough is sweet and rich, cinnamon taste like hot cross buns. It is perfect for breakfast or tea.

The shaping  instruction photo, I put them up side- down. When I made it, I did wrong way. I roll it up to down. But roll the dough, down to up is easier.

And don't put too much fillings. It makes difficult to shape. 
Apple preserve is the same as Apple custard roll's filling. You need to make it at first.

Apple preserve

 4 apples (peel and cut into dice)
 4 tablespoon of Sugar
1 tablespoon of Lemon juice
 40g raisin
In a small sauce pan, heat apple, raisin, sugar and lemon juice with low heat, and stir  constantly, until sugar is dissolved. Stir in apple and simmer until apples are transpired.

Apple Raisin Cinnamon Ring

(make 2)

300g Flour
1 tea spoon of cinnamon powder

20g Sugar

5g Salt

4g Instant dried Yeast

20g Butter

180g Milk

Egg wash

1.  In the mixer or bread machine, combine the all dough ingredients except butter. Knead it 10 minute. Add butter, and knead it another 8 minutes, it can be stretched a paper thin“windowpane.

2. Transfer the dough to a covered container and proof it  at warm room temperature for 1 - 1.5 hours , until it becomes double size.

3.  Pour the dough onto floured counter, then deflate it, knead briefly. Divide in to 2. Preshape it into  rough balls.  And let it rest, cover, for 20 minutes.

4.  Shaping. 

A; Roll it over about 20 x 25cm with the rolling pin. Get the air out from the dough.

B; Cut 1/3 part of up side. (7 slashes)
C; Put apple reserve and raisin on the bottom part of the dough.
D; Roll is half way.

E; Cover and wrap the rolled part with cut part except the edge pieces.

 F; Make it circle, and joint the end pieces.
G; Cover the joint part with the edge pieces.

5. Transfer the dough on the baking tray.  Place it at warm place (40℃) for 40 minutes until it becomes 1.5 size. And preheat oven at 190℃.

6.  Bake it at 170℃ for 20 - 25minutes, or until it becomes well brown.

7. Cool it down on the wire rack.

It is placed at Yeastspotting. 

Apple Custard Roll

 Last Sunday, I had a bakery stall at Japan Festival 2012 in Wellington.
It was my first time to have my bakery. I made 12 kinds of, about 500 pieces of bread and buns a day.
It is Japan festival, so I made sweet pastry buns and  savory buns. Apple custard is one of buns I made for the festival.

I made Melon pan, chocolate melon pan, anpan, pumpkin anpan, chocolate twist, custard twist, sweet potato sesame roll, green tea and black beans roll, sausage roll, ham roll, apple custard, tuna and corn roll...

This recipe, you need to make apple preserve at first.
And the dough willed with custard cream is quite difficult to handle. But once put the it into the muffin cup, and bake it, it would be popping up.

Apple preserve

2 apples (peel and cut into dice)
2 tablespoon of Sugar
1 tablespoon of Lemon juice



In a small sauce pan, heat apple, sugar and lemon juice with low heat, and stir  constantly, until sugar is dissolved. Stir in apple and simmer until apples are transpired.

Apple Custard Roll

(make 8)

Dough

300g Bread flour

15g Sugar

5g Salt 

4g Instant dried yeast

15g Unsalted butter

180g Water

Custard cream

Apple preserve

1.  In the mixer or bread machine, combine the all dough ingredients except butter. Knead it 10 minute. Add butter, and knead it another 8 minutes, it can be stretched a paper thin“windowpane.

2. Transfer the dough to a covered container and proof it  at warm room temperature for 1 - 1.5 hours , until it becomes double size.

3.  Pour the dough onto floured counter, then deflate it, knead briefly. Preshape it into a rough ball and let it rest, cover, for 20 minutes.

4.  Shaping. 
 Roll it over about 20 x 25cm with the rolling pin. Get the air out from the dough.
Apply custard cream on the dough. Make 1cm space on the top for sealing. 
Put apple preserve on it.

2. Roll it over. Seal it tightly, then roll it and make it a cylinder.

3. Cut it into 8 pieces.

4. Put muffin cup sheet on the cups.
 Transfer and place them into the muffin cups. It would be hard, because custard cream is sticky.

5.  Place them at warm place (40℃) for 40 minutes until it becomes 1.5 size. And preheat oven at 190℃.

6.  Bake it at 180℃ for 15minutes. Reduce into 160℃ for 5 - 10 minutes.

7. Cool it down on the wire rack. Take it out from the tin. 

It is placed at Yeastspotting. 

Malt Grain Wild Yeast Sourdough

I get malt grains from Shiggy who is  one of brewer in Wellington, has just started craft beer business. http://brew-tender.blogspot.co.nz/ 
,

I often bake sourdough with used malt grain. In the brewing process, at the stage of mashing in malt get mixed up with the warm water, which activates the enzyme in the husk and the enzyme brakes down the starch contained in the malt to sugar.

The malt I got is already cooked and quite sweet. I found sweet malt juice in the container. Of cause, I add it in the dough. But I got an idea. "Can I make wild-yeast naturally from this used malt grain???"
It is sweet enough to ferment by itself. I put some malt grains into a jar, and  add water. I left it at room temperature for 1 week....

Wow, it was starting bubbling!!!!

Then, I tried to make sourdough starter.

Sourdough starter
1day,
50g white bread four and 50cc malt grain yeast water
proof it for 12hours

2day
50g white bread flour and 50cc water
proof it for 12hours

I added malt grain into the dough.  The loaf contains lots of dietary fiber and vitamin B1.
Then, let's make  sourdough!!!!

Malt Grain Wild Yeast Sourdough

400g White bread flour
10g Salt
100g Malt grain
150g Water
200g of Sourdough starter

1. In a mixing bowl, combine flour and salt together. Then add malt grain, sourdough starter and water. Combine with your finger.  Now, you need to control water. If the dough is too sticky, add more flour. Just combine well, then cover with plastic wrap.

2. Leave it at room temperature for 3hours. Fold the dough...1st-fold. After 6hours, fold the dough...2nd-fold. Totally proof it 9-12 hours depends on the temperature.

3. On the well-floured counter, pour the dough gently. Divide it into 2. Pre-shape them into rough balls. Let rest them for 20 minutes with cover.

4. Shape them into batard shape.
Gently transfer the dough on the floured cloth. Fold the cloth in the center to avoid to stick them each other.

5. Cover and proof them for 1h30minutes - 2hours till it becomes double size.

6. Preheat oven at 230℃ with a baking tray.

7. Take out the baking tray from the oven, and sprinkle flour.
Transfer the dough on the baking tray. Score them with the sharp knife.

8. Bake them 220 ℃ with steam for  10minutes, 200℃ for 15minutes, 180℃ for 10minutes.

9. Cool them on the wire rack.

It is placed at Yeastspoting.