Caramel, blended drinks, perfect. Caramel apples are kneaded into wheat flour, and the flavor of hot bread becomes richer.
Ingredients:
High-gluten flour 165g low-gluten flour 40g, white sugar 27g, salt 3G, milk powder 7G, high-sugar dry yeast 2.5 g, whole egg solution 19g

Ice water 112g, butter 19g, caramel Apple 20g

Steps:

1. Mix the ingredients other than butter and caramel apples, knead them well, add the softened butter, and continue to knead until the dough surface is smooth

2. Add caramel Apple(the Apple is relatively large in water and may not work well) caramel Apple Apple 100g white sugar 20g water 10g sugar boiled in water and put in caramel Apple to stir up water and refrigerate.

3. The inside of the box is coated with oil, and the dough is rounded and placed in a warm place for basic fermentation. Temperature 28 °, dough twice as large

4. Divide the dough into 16 parts. The exhaust gas is rolled neatly and placed in the mold. The surface coating is preserved and the final fermentation is carried out. The dough is fermented to twice the original size.

5. Pour the cheese filling slowly in the gap between the bread, then pour the rest on the bread body, and then smooth it with a scraper. Cheese filling cream cheese 150g white sugar 25g whole egg liquid 38g butter 35g corn starch 10g Apple 40g cream cheese softening at room temperature. Add sugar and beat evenly with an egg beater. Add egg liquid, beat with an egg beater until the cheese and egg liquid are completely mixed and even. Add the softened butter and continue to beat well(note that the butter must be softened thoroughly, otherwise it will not be thoroughly mixed, there are small butter chunks in the cheese paste). Add cornstarch, stir slightly with a scraper, and then beat well with an egg beater. Cut the diced Apple with a peel and put it in the cheese paste
6. Apple slices are arranged neatly on the surface. The apples are sprinkled with sugar and the fire is 175 degrees and 40 minutes.