Caramel Cinnamon Apple Filling Bread

Use the U10 mixer to knead the dough until it reaches 80% gluten development, then add the butter.

You can pull out the glove-like membrane, and after shaping, ferment until it is 1.5 times larger.

During the fermentation waiting process, slice 20 thin apple slices, sprinkle a little salt and sugar to soak and prevent oxidation, and prepare the stir-fried apple cinnamon filling in advance.

First, put the apples directly into the pot and simmer on low heat until some of the water evaporates, then add white sugar and stir-fry until caramel-colored. Add butter, and after it melts and releases fragrance, add brown sugar for coloring. Finally, turn off the heat and add cinnamon powder, then mix evenly.

At the same time, prepare apple water: boil 500g of water with 50g of sugar, and after the apple slices are softened, they are easier to adhere to the surface and less likely to burn. Boiling with sugar helps prevent oxidation. The baking temperature for this bread needs to be higher than for other breads because of the apple slices covering the surface. Drain the water and set aside.

The flour has already fermented. After taking it out and rounding it, let it rest for 20 minutes before wrapping the filling. Gently tap to release air, making the center thick and the edges thin, then wrap the filling.

Fold the edges neatly like a bun. After fermentation, brush evenly with egg wash.

Cover the cooked apple slices.

UKOEOE7002 Oven: top heat 190°C, bottom heat 180°C, bake for 25 minutes.

The color right out of the oven is very attractive, and the apple slices won't burn because they were cooked beforehand.