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1
Use a U10 dough mixer to beat the dough until it reaches 80% consistency and add butter. -
2
The glove membrane can be pulled out and fermented to 1.5 times its size after shaping. -
3
While waiting for fermentation, cut 20 thin apple slices, sprinkle with a little salt and sugar to soak to prevent oxidation, and prepare to fry the apple cinnamon filling. -
4
First put the apples in the pot and cook over low heat to dry out some water, then add white sugar and fry until caramel color, add butter, melt and fragrant, then add brown sugar to color, finally turn off the heat and add cinnamon powder and stir Mix well. -
5
At the same time, prepare apple water, boil 500g of water and 50g of sugar. After the apple slices are softened, they are easier to veneer and less likely to burn. Add sugar to cook for antioxidants. The cooking temperature of this bread is higher than that of other breads because of the apple slices covering the surface. Drain and set aside. -
6
The flour has been fermented. Take it out, roll it into a ball and let it rest for 20 minutes. Then wrap the filling, tap it gently to release the air, make it thick in the middle and thin around the edges, and wrap the filling. -
7
Close your mouth like a steamed bun. After fermentation, brush evenly with egg wash. -
8
Cover with cooked apple slices. -
9
UKOEOE7002 oven, bake at 190°C and 180°C for 25 minutes. -
10
The color is very beautiful when it comes out of the oven, and the apple slices will not burn because they have been cooked.