Step-by-step instructions on how to make brown sugar omelet, how to make brown sugar omelet delicious

Dough:

Seed: 90g high flour, 1/2t dry yeast, 90g water

Main Dough: 210g high flour, 45g brown sugar, 1/4t salt, 105g water (water is for reference only, need to be adjusted according to the amount of water in the flour, this time the actual kneading with 90g water), 15g corn oil

Apple Filling: 1 apple, 1 tablespoon brown sugar, some vegetable oil, 1/4t cinnamon

More info. p>Apple Filling: 1 apple, 1 tablespoon brown sugar, 1 tablespoon vegetable oil, 1/4t cinnamon

Methods

1: Proofing: Mix all ingredients together in a bowl, cover with plastic wrap, and let rise for about 100 minutes, until the dough is about 2 to 3 times its original size.

2. While the dough is fermenting, you can make the apple filling: peel and core the apples, and dice them. Heat a wok, pour in some vegetable oil, add the apples and brown sugar and stir-fry until dry. Finally add cinnamon and mix well.

3, dough making:

1) After the fermentation of the seed dough is completed, add the dry ingredients from the main dough to the seed dough and mix slightly.

2) Add water, add corn oil, knead into a smooth dough, use your hands to support the dough, until the dough can be pulled out of a slightly transparent film can be rolled out, put into the container for basic fermentation.

3) Ferment the dough until it is 2.5 to 3 times its original size. Dip a finger in flour and insert it into the dough, then pull it out, the hole will not return to its original shape immediately, and the fermentation will be completed.

4) Exhaust the fermented dough, roll it into a strip, and add the apple filling in the center.

5) Roll the dough into a strip and pull it up to make a knot.

6) Place the strips together, joint-side down, in pre-greased 8-inch cake molds and let rise for 50 minutes.

4. Preheat the oven to 190°C and bake for 20 minutes. Because it takes longer to bake, the bread needs to be covered with tinfoil after coloring.