The Vienna Apple Roll is a kind of snack unique to Vienna. Its skin is thin and crisp, and its oil content is not high. ~ Sweet and sour, delicious! ! ! ! ! ! ! !
Material
| High-gluten flour (for dough) | 80G |
| Low gluten flour (for dough) | 40G |
| Salt (for dough) | A handful |
| Egg liquid (for dough) | 25G |
| Salad oil (for dough) | A teaspoon |
| Water (for dough) | 30 ~ 35ML |
| Apple (stuffing) | 1 (large) |
| Raisins OR dried cranberries (filling) | 30G |
| Soft white sugar (filling) | 15G |
| Lemon juice (stuffing) | Tablespoon |
| Cinnamon powder (stuffing) | The right amount |
| Melted unsalted butter (for dough) | 20G |
| Powdered sugar (for decoration) | The right amount |
Knead all the dough materials to form a smooth dough (without seeing the glove film) and let the dough rest for about 30 minutes.
At this stage, the filling is prepared, the apple is diced, and the material for the filling is mixed well
Put the static dough between two baking papers, roll it into a 25CM * 30CM thin slice (please ignore my shape ……… This step is the thinner the better, the baking will be crispy )
Brush the melted butter on the dough and spread the filling to start the roll
Brush butter once per roll
After the roll is finished, pinch the ends tightly, brush another layer of butter on the surface of the cylinder, and place it on the baking paper.
Bake until the surface of the apple roll is yellowish brown, remove and let cool, cut into small pieces, and sprinkle with powdered sugar ~