りんごパンが最高に美味しくなる生地と成形！😊生地もフィリングも極上のハニーアップル🍎感謝の気持ちを込めたパン作り。

りんごパンが最高に美味しくなる生地と成形！😊生地もフィリングも極上のハニーアップル🍎感謝の気持ちを込めたパン作り。

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ハニーアップル🍎

（6個分）
【パン生地材料】
強力粉（春よ恋）　200g
砂糖　20g
卵　　20g
バターミルクパウダー　6g
（スキムミルクで代用出来ます）
塩（ゲランドの塩 ）　3g
※普通の塩で代用可能です。
インスタントドライイースト　3g
無塩バター　20g
牛乳　55g
水　　60g

【フィリング①】
りんごの銀杏切り　150g〜200g（18枚）
グラニュー糖　15g
無塩バター　10g
※今回の林檎はサンつがるを使用しました。

【フィリング① りんごのコンポートの作り方】
■薄めに銀杏切りにカットしたりんごにグラニュー糖を入れて 電子レンジ600W 3分
■バター10gを混ぜてラップをして電子レンジ600W 1分30秒

【フィリング②】
はちみつの粒ジャム　18g
※代用はメープルの粒ジャムやホワイトチョコチップなども美味しいですよ❗️

【発酵の目安】
一次発酵　35℃ 50分程度で生地が2倍ぐらいになるまで発酵させる。
二次発酵　35℃ 45分程度で指で押して跳ね返りはあって少し指の形が残るぐらいまで発酵

【ベンチタイム】
12分割して15分ベンチタイム

【成形】
1. ベンチタイム後に生地を12cmの円形に伸ばして、はちみつの粒ジャムを3gのせ、りんごのコンポートをのせる。
2. もう一枚12cmの円形に伸ばした生地を上から被せ、8等分にカットする。
3. 8等分した生地を縦に積み上げるように重ねて、手前に倒して断面が上になる様に形を整えてカップにいれて二次発酵。

【焼成】
塗り卵　適量
アーモンドスライス　適量
180℃ 13分

【使用した型】
マドレーヌカップ　サイズ:75mm
※seriaで購入しました。

Honey Apple 🍎

(6 pieces)
[Ingredients for bread dough]
Bread flour (Haruyo Koi) 200 g
20 g sugar
Egg 20 g
Buttermilk powder 6g
(You can substitute skim milk.)
Salt (Gerando’s salt) 3g
*Regular salt can be substituted.
Instant dry yeast 3g
Unsalted butter 20 g
Milk 55 g
Water 60 g

[Filling (1)]
Ginkgo apple slices 150 g to 200 g (18 slices)
Granulated sugar 15 g
Unsalted butter 10 g
*This time, we used Sun Tsugaru for the apple.

[Filling (1) How to make the apple compotes]
■Add granulated sugar into the thinly sliced apple and microwave for 3 minutes at 600 W.
■Mix 10 g of butter and wrap it. Microwave it for 1 minute and 30 seconds at 600 W.

[Filling (2)]
Honey grain jam 18 g
*Substituting maple jam or white chocolate chips is also delicious ❗️

[Standard for Fermentation]
Ferment at 35 °C for 50 minutes until the dough has doubled in size.
Secondary fermentation: Ferment at 35 °C for about 45 minutes until it bounces back and leaves a little finger shape.

[Bench Time]
Divide it into 12 parts and bench it for 15 minutes.

[Shaping]
1. After bench time, roll out the dough into a 12 cm circle, top with 3 g of honey jam, and top with apple compote.
2. Cover the dough with another 12 cm circle and cut into 8 equal pieces.
3.Put the dough into 8 equal parts, stack it vertically, turn it toward you, shape it so that the cross section is on top, and put it in a cup for secondary fermentation.

[Baking]
Coated egg to taste
Almond slices to taste
180 °C 13 minutes

[The mold used]
Madeleine Cup Size: 75 mm
*I bought it at seria.

#りんごのパン
#りんごとはちみつ
#はちみつパン