A slight variation to the basic cinnamon rolls. Cooked apples and raisins as filling. As I didn't want the rolls to be too sweet, I omit the orange glaze [mixture of icing sugar and fresh orange juice]. Verdict - nice flavour and soft, fluffy bread rolls. The apple filling is savoury, sweet and rolls are aromatic with cinnamon flavour. Lovely with a cup of hot tea or coffee. Recipe Source - Yum Yum Magazine No. 89 with slight modifications
Ingredients
Apple Sauce Filling
3 green apples - peeled, cored and diced
50 gm brown sugar
1/2 tsp cinnamon powder
1 tbsp butter
1 tbsp cornstarch mix with 1 tbsp water
50 gm raisins - washed
- In a saucepan, cook apples with brown sugar until sugar dissolves and apples are soft. Add in cinnamon powder and butter, Stir to combine well.
- Add in thickening, stir to combine. Remove and add in raisins.
- Cool before using.
Bread Dough
250 gm bread flour
50 gm plain flour
10 gm milk powder
30 gm castor sugar
1/2 an egg [keep 1/2 for glazing]
1 1/2 tsp yeast
140 ml cold water
30 gm butter
- Knead all ingredients [except butter] into a soft dough. Add in butter and knead until smooth and elastic.
- Shape into a ball and cover to rest for 30 minutes or double in size.
- Punch down dough and roll out into a 15"x10" rectangle.
- Spread melted butter evenly over the dough, sprinkle apple cinnamon powder filling on top of the buttered area.
- Roll up the dough into a log. Cut the log into 1 inch thick slices.
- Invert and place them in a baking ti, leaving some space in between [I place each piece on a lined tart mould].
- Proof until double in size [about 40 minutes] and glaze with beaten egg.
- Bake in preheated oven at 180 degrees C [middle rack] for 20 minutes or until golden brown.
- Pip orange glaze on top [if using].
Too many apples lying in my fridge makes me to bake this loaf bread with apple sauce. The bread turns out well, very soft, moist and fluffy. The cinnamon aroma is more intense than the apple flavour.
Ingredients
[makes 2 loaves x 600 gm or 24 slices of 1.5 cm width]
500 gm bread flour
100 gm wholemeal flour
100 gm plain flour
1 portion of the apple sauce*
2 tbsp milk powder [I omit]
1 tsp salt
3 tbsp sugar [I used brown sugar]
6 tsp instant yeast
1 egg
380 ml water [or egg + water = 410 ml] - use less if apple sauce is too watery60 gm butter
Apple Sauce Ingredients and Method
3 green apples - peeled, cored and diced small bits
1 tbsp sugar
1 tsp cinnamon powder
1 tbsp butter
In a saucepan, stir and cook the diced apples and cinnamon until soft.
Stir in the butter until well combined and the sauce is thick.
Remove to cool. Blend before use.
- Knead all dough ingredients [except butter and water] on slow speed to combine. Add in water gradually as you may need less than 380 ml because of the egg and apple sauce. Continue kneading on medium speed until dough is soft and smooth [about 7-10 minutes].
- Add in butter and continue kneading on low speed from the start then turn to medium speed [Kenwood mixer - speed 3] when butter and dough has combined. Knead for about 5-7 minutes until smooth, elastic and dough is not sticky.
- Form dough into a ball. Place in a bowl covered to rest for 20 minutes or double in size.
- Punch down rested dough. Divide into 2 equal portions. Round up into a ball. Fold into thirds then roll each portion into a long rectangle. Roll up like swiss roll and seal the edges well. Place the loaves in greased Pullman's tins.
- Leave in oven to proof until double in size [about 1 hour or rise over the rim of the baking tin].
- Bake in preheated oven at 150 degrees C for 40 minutes. Remove and cool on wire rack.
This post is linked to Little Thumbs Up September Event - Apple Theme
This recipe is given to me by the shop owner selling baking ingredients. I noticed it is quite similar to Amy Beh's recipe [here] but her method is slightly different. Her's does not require the syrup mixture to rest for several hours. This one has no baking soda added. It's a workable and reliable recipe for Gongzai Mooncake Biscuit.I used this dough to make 3 different figurine mooncake. I used the centre of the big mooncake mould to shape the figurine mooncake biscuit. For one, I used store bought salted sweet lotus paste and melon seeds as filling. No egg glaze is applied to these biscuits.Figurine mooncake with lotus paste
Figurine mooncakes using the centre design of big mooncake mould
Figurine mooncake using the centre design of big mooncake mould
Verdict - easy to handle soft dough. The colour tone is nice even though without egg glaze.
Ingredients
[makes 20 each the of the 2 designs and 8 pieces with filling mooncake]
600 gm plain flour - sifted [can use Rose flour]
450 gm golden syrup
180 gm peanut oil
8/10 tbsp alkaline water
