apple bread

1

Filling making process: 1 Skin and core the apple, cut it into small dices, and place it in a milk pot.

2

2 Add sugar and lemon juice, and cook over low heat. At this time, the apple will produce the soup. Boil this part of the soup and it can be served out of the pot.

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3 Add the wine-soaked raisins and mix well, add appropriate amount of cinnamon powder, don't put it if you don't like it, and let cool for later use.

4

Production process: 1 Add the above A ingredients, except unsalted cream, into the bread barrel in the order of liquid first and solid, yeast and sugar/salt. Avoid placing them on one side to prevent yeast from being dehydrated and inactivated. Stir into smooth dough and add butter, knead until the expansion stage, and carry out basic fermentation.

5

Production process: 2 Divide the fermented dough into 9 equal parts, round it, and relax for about 15 minutes. 3 Roll the dough into round cakes. After turning, add the filling, tighten the mouth, place it into a baking plate mold, and use your fingers to dip it into high powder, gently press a small pit in the middle of the dough, insert the apple stalk, and carry out secondary fermentation.

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Production process: 4. After completing the secondary fermentation, brush the surface with egg liquid, take a small piece of Bailizi and insert it on the dough. Be careful not to pierce the dough. Put almond slices next to the Bailizi to decorate it. 5. Preheat the oven at 180 degrees 10 minutes in advance. Bake at 180 degrees for 12-15 minutes.

MEMO: 1. Do not reduce the amount of sugar; I have already cut it down. It is needed to neutralize the acidity of the lemon juice. Turn off the heat once the moisture has evaporated. 2. Be careful when inserting the apple stick; make sure not to pierce the dough. If you feel it puncture through, the baked result won't have the hollow in the center. The one at the bottom right was pierced through and stood straight up like a pear. Inserting it at a 30-degree angle will look more realistic.