Wool roll bread again?
Yes and I wonder if you have been baking wool roll breads too... For those who don't know this latest Asian-influenced baking craze, it is a round bread that is shaped to look like a large fluffy wool yarn.
Remember that I said at my previous Super Soft Chocolate Wool Roll Bread post at here that we can literally use any bread recipes to bake these beautiful wool roll breads? Since my son has been pestering me to bake my apple-loaded Super Soft Apple Cinnamon Scrolls at here again, I shall use the exact ingredients and transform the scrolls into this impressive Super Soft Apple Cinnamon Wool Roll Bread...
Proudly presenting my Super Soft Apple Cinnamon Wool Roll Bread This recipe has never fail me.
And I can use it to bake this pretty wool roll bread too. Every slice is loaded with lots of apples!!! Not sugar!!! Love love love this super soft apple bread! YUM!!!
I love this amazing transformation. Do you? Once again, my son told me to bake this bread again... LOL!
Now, the problem is.. Shall I baked the bread as scrolls at here or as wool roll bread in this post?
Here's a video showing how I baked this bread. The shaping method that I used for this bread is exactly the same like my Chocolate Wool Roll Bread at here.
Please use a loose bottom 20cm round pan with 7cm height and follow the measurements mentioned in this video if you wish to be absolutely precise with your shaping.
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Here's the recipe.
Makes one 20 cm (8 inches) round x 7cm height round pan
For the bread dough: 160g water, lukewarm 50g egg, weight without the shell, at room temperature (about 1 extra-large eggs but please use the exact weight) 1 tbsp vanilla paste or extract 300g bread flour with 12% protein 20g caster sugar 20g milk powder - Do not replace milk powder and water with milk! 2g salt 45g unsalted butter, softened at room temperature 1 tsp instant yeast
For the filling: 100g unsweetened steamed-cooked apple purée or applesauce 50g dark muscovado sugar or dark brown sugar 1 tsp ground cinnamon 100g dried apples, finely chopped
For egg wash: 1 egg yolk 1 tsp milk
extra butter or vegetable oil spray to grease baking pan extra bread flour for dusting and shaping
For the bread dough: If you are using a breadmaker to knead and prove the dough, add all ingredients into the breadmaker according to this order. Use "dough" setting to mix and knead dough for 30 mins or until the dough is elastic and stretchy. Allow the dough prove for 1 hr or until doubled in size.
If you are using an electric mixer with an hook attachment to knead, combine all ingredients except butter in the mixing bowl and mix at low speed until a soft dough forms. Then, knead in the butter until incorporated. Continue to knead at low speed for at least 25 mins or until the dough is elastic. It is important that the dough has to be elastic and stretchy. Cover the dough and allow the dough to prove in a warm and humid place for about 1 hr or until doubled in size.
Grease one 20cm round cake pan with butter or vegetable oil spray. Using your lightly floured hands, divide dough into 5 equal portions, about 120g each. Pull, stretch and shape all portions into smooth balls.
Use a rolling pin to roll each dough into long flat oval with about 10cm width and as thin as possible. Visually, divide the oval into two by its longer side.
For the first half, cut dough into thin strips along its longer side. Then, spread about 20g apple purée on the remaining half. Combine dark muscovado sugar and ground cinnamon. Sprinkle about 10g cinnamon-sugar mixture and 20g dried apples evenly on the remaining half of the dough, on top of the apple purée.
Fold both sides of the apple side of the dough inwards. The width of the apple side of the dough should be about 5-6 cm. Pick the shorter side of the dough at the apple half side and roll it tightly like a Swiss roll. The apple half of the dough should be tightly rolled at the inside, revealing the cut half of the dough at the outside. Repeat this shaping step for the remaining portions of the dough.
Bend the shaped dough slightly and arrange them around in the prepared pan with their seam sides down and the cut side facing up.
Allow the bread to rise in a warm and humid place for another 1 hr or until doubled in size.
Preheat the oven 350°F or 180°C.
For the egg wash, combine egg yolk and milk. Brush bread with egg wash.
Bake for 20-25 mins or until golden brown and thoroughly baked inside. If the top of the breads are becoming brown too quickly, cover the breads very loosely with aluminum foil at the last 5-10 mins of bake and continue to bake until thoroughly baked. Remove from the oven and transfer onto a wire rack to cool completely.
Store any leftover in an airtight container at room temperature when they are completely cooled so that they will remain soft and moist even on the next day. Alternatively, you can store the breads in zip-lock bags, then in a freezer for up to 2 weeks. If you are consuming the breads on the next day or so, I suggest that you should warm each one-eighth using a microwave with high power for 20 secs. If the breads are frozen, thaw them in a fridge overnight then microwave each one-eighth with high power for 10-20 secs just before consumption. I promise. The breads will be super soft, moist and nice just like they have been freshly baked.
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