Crescent rolls with apples from the Mexican test
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Unusual and fancy cakes on the basis of Mexican test. The original recipe from the book Diana Kennedy "The Art of Mexican Cooking" was presented by Irina Khlebnikova in her blog with a few changes. I also made changes and got bagels with Apple filling, which I suggest you treat yourself!
Ingredients for Crescent rolls with apples from the Mexican test
- Flour - 113 g
- Yeast - 3 g
- Chicken egg - 1 piece
- Water - 20 g
- Flour - 450 g
- Sugar - 130 g
- Salt - 3 g
- Yeast - 7 g
- Chicken egg - 4 PCs
- Water - 67 g
- Butter - 45 g
- Flour - 76 g
- Sugar - 76 g
- Butter - 60 g
- Cinnamon - 1 tsp.
- Cocoa powder - 1 tbsp
- Chicken egg - 2 tsp.
- Apple - 3 PCs
- Sugar - 1 tbsp
- Butter - 1 tbsp
Step by step instruction of cooking Crescent rolls with apples from the Mexican test
To prepare this dough needed almost a day! For the yeast dough: mix the flour and dry yeast "SAF-Moment, make a hole, break in the egg, a little Rosbaltu it, add warm water. Make soft and sticky dough for the dough. Long knead not necessary.
The resulting piece of dough cover and leave for 2 hours at room t.
Here is the dough after 2 hours.
For dough: in a large bowl mix the flour, salt, dry yeast and sugar. The original recipe need sugar 180 grams. I put the 130-th gram. Add the sourdough, cut into pieces, soft butter. Into the flour mixture make a hole, pour the loose eggs and warm water.
Make a soft, sticky dough. Knead it takes a long time (about 10 minutes). During kneading, I added a couple of handfuls of flour because I thought the dough keeps bad form. The result is an elastic dough that is slightly sticky but does not stain hands. The ready dough put in oiled dish. Cover and leave at room t for 40 minutes. Next, remove the bowl with the dough in the fridge for 8-16 hours.
For the filling: peeled apples cut into cubes. In a pan melt the butter and fry the apples with sugar and cinnamon, until tender and until all the liquid is evaporated. Let the filling cool.
For dough mix all ingredients to a state of crumbs, except eggs. Egg, lightly beat into a soft mousse in a separate bowl and give 2 teaspoons of the crumb, mix the dough, cover and remove it in the refrigerator. The rest of the egg we need for lubrication of the surface.
That this was a yeast dough after 14 hours in the refrigerator. It is slightly older, not sticky and pliable. But it is worth it to warm up, it will again stick. Therefore, we must act quickly, using flour to podpira working surface.
Divide the dough to equal pieces and stormoen balls. I got the 13-th balls weighing 87 grams each. Dough divide into the same number of pieces.
Each piece of dough roll out into the reservoir, whose upper side is wider than the bottom (like a tongue).
The Central part of the "tongue" grease the beaten egg, before reaching the edges. From a piece of dough formed a triangle, which is smaller than the tab and glue it. But the sun came out! Hello Sunshine! :)
The edges of the dough wrap. Narrow "nose" zasebnem.
Turn the resulting triangle pastry down. Put the filling on the wide edge of the dough.
Wrap the filling.
Turned out puffy bagel!
Bagels put on a baking tray lined with baking paper, cover and leave in a warm place for proofing for 1.5-2 hours or until the increase in volume twice.
Preheat the oven to t 190 degrees. Bagels lubricates the beaten egg ONLY yeast dough!
Bake bagels in preheated oven for 20-25 minutes or until Browning.
Ready to give bagels to cool on a wire rack under a cloth.