How to make paper cup bread in the oven

Bread is a very common dessert in our lives. Speaking of types of bread, I believe everyone can name a few, and paper cup bread is a bread recipe that many people like. If you have an oven at home and don’t want to buy cup bread outside, learn how to make cup bread and make it yourself at home. So, what is the oven for making cup bread?

Russian Paper Cup Bread

Material

200g high flour, 110g milk, 20g butter, 20g egg liquid, 30g honey, 2g salt, 3g yeast

practice

1. Knead all the ingredients (except butter) into dough. I used the bread machine's dough kneading program. After 15 minutes, add butter and knead the dough until the fascia is formed and then perform basic fermentation.

2. When the dough is 2.5 times larger, divide it into 12 portions, roll it into balls and let it rest for 15 minutes.

3. Roll the fermented dough into a round shape again, put it into a paper cup, place it on a baking tray and ferment it until it doubles in size.

4. Make a cross on the small dough in the paper cup, put the diced butter on it, brush a layer of egg wash on the surface, and finally sprinkle a layer of powdered sugar.

5. Preheat the oven to 180 degrees, bake on the middle layer for 15 minutes

Paper Cup Apple Bread

Material

210g high flour, 55g low flour, 20g milk powder, 40g sugar, 1/2 teaspoon salt, 1-1/2 teaspoon dry yeast, 30g egg liquid, 85g milk, 85g tangzhong, 25g butter, about 200g applesauce, 20 apple slices

practice

1. Make soup seed: Add 25g of flour and 125g of water into a container, mix well, simmer over low heat until it becomes a paste, and take 85g for later use.

2. Make the dough: Dissolve the dry yeast in warm milk, knead the other ingredients except butter into dough, and then add the butter in batches. Now you can start kneading the dough. Knead and knead! To make the dough smooth and elastic, you can take a break!

3. Complete the first fermentation: Cover the kneaded dough with plastic wrap and place it in a warm and humid place for the first fermentation. The first fermentation is completed when it is about 2.5-3 times larger than the original size. The inspection standard is: (dip your finger in dry flour and insert it into the dough. If the small hole shrinks quickly, the fermentation is not complete, otherwise it is complete).

4. Make the raw dough: Knead the fermented dough to remove air, divide it into small pieces, roll them into balls, cover with plastic wrap and let them relax for 10 minutes. Take a piece of dough, wrap the apple filling, seal the top and put it into a large paper cup.

5. Complete the second fermentation: Place all the paper cups filled with the raw dough on a baking tray and put them into the oven. Add 1-2 cups of boiling water at the same time. Close the oven door and do not heat it for the second fermentation. Wait until the raw dough grows to twice its original size (replace it with hot water if the water gets cold in the middle). Place 1-2 apple slices on the risen dough as decoration.

6. Bake: Preheat the oven to 175-180 degrees, place it in the middle layer of the oven, and bake for about 20 minutes (please adjust the baking time and temperature according to the power of your own oven).

Pumpkin Bread in Paper Cups

Material

150g pumpkin puree, 220g high-gluten flour, 50g low-gluten flour, 20g milk powder, 1 teaspoon dry yeast, 30g sugar, 0.25 teaspoon salt, 1 egg yolk, 50g water, 50g butter

practice

1. Dissolve dry yeast in warm water, knead other ingredients except butter into dough, then add butter and slowly knead into the dough (this dough is relatively soft and a little sticky, so be patient and add it, hehe~~)

2. Put the kneaded dough into a container, cover with plastic wrap, and ferment for the first time until it is about 2.5 times larger than the original size (the old method is to boil water in a pot, turn off the heat, put a bowl or steamer underneath, put the container with the dough on top, and cover the pot)

3. After the first fermentation is completed, take out the dough, shape it into the required shape, put it on the baking tray, and perform the second fermentation (put it in the upper middle layer of the oven, put a cup of hot water in the lower layer, and close the oven door). Preheat the oven to 185 degrees, place it in the middle and lower layers of the oven, and heat it up and down for about 25 minutes.