Caramel Cinnamon Apple Bread

Overview

Caramel, cinnamon and apple filling bread, the combination of caramel, apple and cinnamon has an amazing flavor, warms the stomach and looks good.

Use U10 dough mixer to beat until 80% gluten-free and add butter.
The glove membrane can be pulled out and fermented to 1.5 times its size after shaping.
While waiting for fermentation, cut 20 thin apple slices, sprinkle with a little salt and sugar to prevent oxidation, and prepare to fry the apple cinnamon filling.
First, place the apples in a pot and cook over low heat to dry out some water, then add white sugar and stir-fry until caramel color. Add butter. After melting and fragrant, add brown sugar for color. Finally, turn off the heat, add cinnamon powder and stir evenly.
At the same time, prepare apple water, boil 500g of water and 50g of sugar. After the apple slices are softened, they will be easier to stick to the surface and less likely to burn. Add sugar to cook for antioxidants. The cooking temperature of this bread is higher than other breads because of the apple slices covering the surface. Drain and set aside.
The flour has been fermented. Take it out and roll it into a round shape. Let it rest for 20 minutes before wrapping the filling. Tap it gently to release the air. Make it thick in the middle and thin around the sides. Wrap the filling.
Tuck it shut like a bun. After fermentation, brush evenly with egg wash.
Cover with cooked apple slices.
UKOEOE7002 oven bake at 190°C and 180°C for 25 minutes.
The color is very beautiful when it comes out of the oven, and the apple slices will not burn because they have been cooked.