Wednesday, September 29, 2010

Ah, Fall!

It's getting colder and colder these days ever since I got back from my vacation. (meanwhile LA, where I spent 3 days 2 weeks ago, measures to 110 degrees F.) Apples are on sale now in the markets, which can only mean that fall is rolling in!

Last fall, I took my grandma to the farm to pick her own apples and she loved it! She said she wanted to pick apples every year. I was thinking about it the past weekend but C said it was too cold to run around in the field last Sunday and that I should do it the week after. (Noted on Wednesday: Sunday's forecast is 3 to 10 C, that's worse than last Sunday!)

Thinking about the season too much probably, I have been thinking about apple pies the entire Saturday that I just have to get some apples and start baking. I ended up making apple brioches instead of apple pies, just because I need breakfast the next day and pie is too difficult to eat in the office.

Apple Brioche
Makes 8

2 small apples
1 tablespoon butterscotch sauce
1 teaspoon lemon juice
rind of 1/2 lemon
a pinch of cinnamon, to taste
1 tablespoon cornstarch

Peel apples with vegetable peeler. Dice into 1/2" pieces. Mix rind, juice and butterscotch to the apples and let sit for 30 to 45 minutes. Drain and reserve the juice. Mix reserved juice with cornstarch.
In a small saucepan, heat apples in medium heat. Add cinnamon and cornstarch mixture and cook until thickens. Let cool completely.

64g Bread Flour
64g luke warm milk
6.4g active dry yeast
150g bread flour
4g salt
20g sugar
2 yolk + 1 egg (75g)
lemon rind
a pinch of cinnamon
80g butter, room temperature

Dissolve yeast in milk and add to flour. Mix, cover and let sit for 30 minutes.
Place all ingredients of B except butter on top of mixture A and mix on low speed for 2 minutes and medium for 5 minutes.
Add soft butter gradually while the mixer is on low for 4 minutes. Rest for 20 minutes.
Divide dough into 8 equal pieces. Detach a small piece off each for the top and round up.
Take the large piece, flatten and put one eightth of the filling and wrap it up, roll into a sphere and drop it in a greased muffin tin. Make an indent at the top and stick the small ball of dough on top. Brush with egg wash.
Proof dough in muffin tin until it increases 3/4 times.
Bake at 400 F for 20 minutes. Brush with hot butter for a glossy finish.

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...