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We hope you got benefit from reading it, now let’s go back to rich black tea & apple bread rolls recipe. To cook rich black tea & apple bread rolls you need 14 ingredients and 23 steps. Here is how you achieve it.
The ingredients needed to prepare Rich Black Tea & Apple Bread Rolls:
- Prepare 120 grams Bread flour …★
- Use 40 grams Cake flour …★
- Provide 2 tbsp Sugar …★
- Provide 1/3 tsp Salt …★
- Provide 30 grams Butter (or margarine) …★
- Use 2 bags Tea bags with strong fragrance (earl gray) …★
- Use 1 Egg yolk
- Prepare 20 ml Heavy cream
- Take 70 ml or more Milk and 2 black tea bags
- Provide 3 grams Dry yeast …★
- Take 1 large apple
- Prepare 70 grams Sugar
- Get 30 ml Rum
- Provide 1 Cinnamon (optional)
Instructions to make Rich Black Tea & Apple Bread Rolls:
- Warm up the milk. Do not let it boil. Add in 2 tea bags and make strongly flavored milk tea.
- Set aside. I like to squeeze the tea bags occasionally but this is optional.
- In an empty container, put the egg yolk, heavy cream and milk tea from Step 1. The total amount should be 110 ml.
- Add more milk if the ingredients in Step 3 do not add up to 110 ml.
- If kneading the dough with hands, warm up the milk tea mixture from Step 4 to a little under 40℃ in the microwave or double boiler. Skip this process if using a bread machine. I kneaded the dough with my hands.
- Combine the milk tea mixture from Step 5 with the ★ ingredients. Knead the dough in the bread machine or according to hand kneading instruction in. - - https://cookpad.com/us/recipes/154137-easy-hand-kneaded-basic-sweet-bread-dough
- Let the dough sit for first rising. Let rest.
- Use this bread dough to make any kind of bread you like. The subsequent steps are for apple rolls.
- Punching the dough down, stretch the dough into a 20-25 cm wide x 25-30 cm long rectangle as shown in the picture.
- Have the apple filling drained and ready. Spread the filling over the dough. See below for apple filling recipe.
- Roll up the dough tightly. Pinch the rolled end closed or use egg wash as a glue.
- Cut the rolled dough into 6 apple rolls. Arrange them on a flat baking pan or in a shaped pan. I put mine in a muffin pan this time.
- Let the dough rise a second time. I let my dough rise in my oven at 38℃ for 30 minutes using the proofing feature.
- Bake at 190℃ for 15-18 minutes, and it's done. The apple rolls in the picture are glazed (with milk).
- [Apple filing] I use this apple filling in different baking recipes. It's only slightly sweetened.
- Cut the apple into 5mm thick quarter round pieces. After peeling and coring my apples its net weight was about 250 g.
- Line a pan with the apples. Add in the granulated sugar and simmer over low heat.
- Apples start to release juices. Continue to simmer over a low heat. Add in the rum after the first 15 minutes.
- Simmer over low heat for about 10-15 minutes.
- Once most of the liquid has evaporated, add in the cinnamon (optional). Simmer, stirring occasionally.
- The filling is done once the liquid has evaporated.
- If you prefer a sweeter filling, use 20 g of granulated sugar.
- If using the filling to make bread, transfer the apples into a sieve immediately after Step 21 and thoroughly drain.
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