Ingredients
Preferment:
None
Soaker:
None
Final Dough:
400g AP Flour
333g Apples, Granny Smith, Diced
171g Butter, melted
92g Eggs
29g Yolks
3g Vanilla Extract
152 Sugar
12 Baking Powder
3 Salt
5 Cinnamon
Turbinado sugar for dusting
333g Apples, Granny Smith, Diced
171g Butter, melted
92g Eggs
29g Yolks
3g Vanilla Extract
152 Sugar
12 Baking Powder
3 Salt
5 Cinnamon
Turbinado sugar for dusting
Procedure:
- Cook the apples gently until easily it turns easily into apple sauce, covered in a pot on the stove or in the oven. Reserve the fluid that cooks out.
- Combine the flour, sugar, baking powder, salt and cinnamon and mix until evenly distributed.
- Combine the apples, butter, eggs, yolks and vanilla extract and then add them all to the dry mixture. Mix until it resembles a rather thick and lumpy pancake batter.
- Spoon or pipe the batter into a muffin tin and cook... until done. The tiny ones I made in the photo up top took about 12 minutes at 325°F in a convection oven.
What to Do With This Bread
Place in mouth, chew. At the restaurant we also make this with different toppings, like the stuff you would find on a crumble, so go ahead and experiment with that. Generally something with a crunch is a good idea.
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