Caramel Cinnamon Apple Filling Bread

Taste: Sweet and fragrant; Process: Baking; Time: Several hours; Difficulty: Moderate.

Steps for making Caramel Cinnamon Apple Filling Bread

Use U10 mixer to beat until 80% gluten is formed, then add butter.

When the dough can form a glove film, shape it and let it ferment until it is 1.5 times larger.

While waiting for the dough to ferment, cut 20 slices of thin apple slices, sprinkle with a little salt and sugar to prevent oxidation, and prepare the fried apple cinnamon filling in advance.

First, put the apple directly into the pot and cook until some of the water is gone, then add white sugar and stir-fry until caramelized. Add butter and melt it to release the aroma, then add brown sugar for color. Finally, turn off the heat and add cinnamon powder and mix well.

At the same time, prepare the apple water. Boil 500g of water with 50g of sugar, cook the apple slices until soft, and it is easier to stick to the surface and not easy to burn. Adding sugar can also prevent oxidation. The temperature for baking this bread should be higher than other breads because of the apple slices covering the surface. Drain the water and set aside.

When the dough is fermented, roll it into a ball and let it relax for 20 minutes, then wrap it around the filling, pat it lightly to release the air, and make it thicker in the middle and thinner around the edges to wrap the filling.

Close the opening like a bun. After the dough is fermented, brush it evenly with egg liquid.

Cover with the cooked apple slices.

Bake at 190°C (374°F) on the upper rack and 180°C (356°F) on the lower rack for 25 minutes in the UKOEOE7002 oven.

The bread looks very beautiful when it comes out of the oven, and the apple slices will not burn because they have been cooked.