Apple Scrolls

[QuakeDude]

Guys,

I've been meaning to cook something from one of my favourite cookbooks for a few years now, and I've never actually gotten around to it until tonight. I decide to try and make Apple Scolls, as they're pretty much been a favorite of mine for as long as I can remember.

Boy, did they turn out good

Credit where credit is due - the recipe is from an absolutely fantastic baking cookbook called "Secrets of the Beechworth Bakery", and I can't recommend it enough for those people who love the whole bakers style of food.

The book looks like this for those that are interested:


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..and more importantly, the final product:



The Recipe
Dry mix the following ingredients together first:

• 1 3/4 cups flour
• 1 teaspoon of bread improver
• 3 teaspoons of caster sugar
• 1/2 teaspoon of All Spice
• 1/2 teaspoon of Nutmeg
• 1 teaspoon of Salt
• 1 Teaspoon Gluten (optional, I left it out)
• 3 teaspoons of Yeast (8g sachel of dried yeast)
• 1/2 teaspoon of Mixed Spice
• 1/2 teaspoon of Cinnamon

Once mixed, add of the following ingredients and mix to form a dough:

• 3 teaspoons of soft or melted butter
• 3/4 cup of warm water

Pop this onto a floured surface, and kneed this to form a smooth dough. At this point, you can add in a 1/3 cup of sultana's if you want.

Put the dough ball into a lightly floured (or oiled) bowl, and let it rise for 45 or so minutes. The book recommends doing the following:

1. Clean out your sink
2. put a bowl in upside down to make a hill
3. fill the sink with hot water up to just under the top of the bowl
4. put the bowl with the dough on top of you 'island'
5. put a towel over the top of the sink to cover the whole lot

I have to say, this works a treat, so well worth doing it this way.

Once the dough has risen, turn it out onto a lightly floured surface, and roll it out to a 30x20cm rectangle. At this point, cover it (not too heavily) with your 3/4 cup of pie apple (finely cut), and sprinke it with a little mixed spice for added flavour.

Roll the dough carefully into a log, and cut it into inch-wide sections. Pop these onto a tray with some baking paper on it, whack it into a 180 degree oven for 25-30 minutes, and you're done!

It was amazingly simple to make, and trust me, I'm no expert baker.

[soulsword98]

Beechworth Bakery makes the best stuff. That book is a must have.

[151528]

Haha, my sister works there, she got a free copy of that book the other week.

EDIT: And yes, Beechworth Bakery does make some great food

[AERO]

apple scrolls nooooo being a baker at bakers delight. im porud to ay ive made so many of these things i really do love to hate them :P


guess when i first made them i used to eat lots of them. nowerdays i hate them hehe

[MotoMan]

Originally Posted by AERO

apple scrolls nooooo being a baker at bakers delight. im porud to ay ive made so many of these things i really do love to hate them :P


guess when i first made them i used to eat lots of them. nowerdays i hate them hehe

it caus you're no good at making them :P

Ill teach you how to one day then maybe you can provide us with some competition at the bread comps

[chrisorm]

Oooh. I've just popped my first batch of these in the oven. Not long to go now. I didn't use as much fruit either.

I've never made bread dough before though and didn't know how much they would grow in the oven so it looks like they might start colliding and sticking before they are done:

In the oven

But still, they look and smell good already.

Another question for the bakers among you, how could I stop the "tails" sticking out like that?

Edit: And I couldn't find gluten at woolies either. What's its purpose in this recipe?

Edit again: They didn't really grow much actually, it just looked like that. They taste good too, but some are a tiny bit more crispy than they should be

[MotoMan]

Originally Posted by chrisorm

Another question for the bakers among you, how could I stop the "tails" sticking out like that?

Edit: And I couldn't find gluten at woolies either. What's its purpose in this recipe?

Edit again: They didn't really grow much actually, it just looked like that. They taste good too, but some are a tiny bit more crispy than they should be

To stop the tails use a little water on your finger and run it along the seem..

Gluten is naturally in the flour.. extra gluten will just make it stronger.. (we dont use added gluten in fruit)

After you have finished scrolling them.. do the sink steam trick again.. stick the tray on top of a pot surrounded by hot water and cover.. for around 30 mins

They will be sex after that

extra tip.. tha main reason "home bread" doesnt rise/work very well is its incredibly hard work to develop a dough by hand.. (think 30-45 minutes of medium work by hand)
Don't just roll it around.. actually rip the shit out of it while kneading/mixing.. it will strengethen the gluten and produce a dough that actually rises

[brembo]

I tried these the other day, points for presentation were severly lacking, but they still tasted great

[mcrow5]

got any other good recipes from that book? muffins? buns?

[Zee]

So.. What, exactly, is "bread improver"? Never heard of it or seen it before. Is it aliquid? Powder? And where can I expect to find it?

Also, there is actually an apple called a "pie apple?" Or do you mean the apple you bought? Most of the time I get granny smiths for this sort of thing, but I do actually like to use what is suggested int he recipes before I try different things.

Cheers

Z...

[QuakeDude]

Originally Posted by mcrow5

got any other good recipes from that book? muffins? buns?

Lots

I was going to make the Vanilla Slice recipe from the book this weekend just gone, but ran short of time. They look good though - stay tuned

Originally Posted by Zee

So.. What, exactly, is "bread improver"? Never heard of it or seen it before. Is it aliquid? Powder? And where can I expect to find it?

For sure - all supermarkets sell it, you'll find it with the flour. Its a white powder, comes in a small bag, and it'll generally last you a long time. It basically food for the yeast, so it gives you a much more consistent result.

Originally Posted by Zee

Also, there is actually an apple called a "pie apple?" Or do you mean the apple you bought? Most of the time I get granny smiths for this sort of thing, but I do actually like to use what is suggested int he recipes before I try different things.

"Pie Apples" come in a tin, and can be found in the tinned fruit section. Its basically apple which has been 'prepared' for baking. Its generally skinned, and is much softer and sweeter than freshly cut-up apple.

[MotoMan]

Originally Posted by QuakeDude

Lots
For sure - all supermarkets sell it, you'll find it with the flour. Its a white powder, comes in a small bag, and it'll generally last you a long time. It basically food for the yeast, so it gives you a much more consistent result.



"Pie Apples" come in a tin, and can be found in the tinned fruit section. Its basically apple which has been 'prepared' for baking. Its generally skinned, and is much softer and sweeter than freshly cut-up apple.

Bread improver isn't food for the yeast..

[QuakeDude]

Originally Posted by MotoMan

Bread improver isn't food for the yeast..

Sorry - it contains it as well as other gluten-friendly components

http://en.wikipedia.org/wiki/Bread_improver

[Zee]

Thanks for the info QuakeDude

Z...