Apple Bread
1.
Peel the apple and cut into small cubes.
2.
Put apples and granulated sugar in the pot, then pour cold water and heat on a low fire. As the heat rises, the sugar will gradually dissolve.
3.
After heating for a while, add 3-4 drops of lemon juice.
4.
Pour in raisins and rum and stir well.
5.
Boil until the water is dry, turn off the heat, and set aside.
6.
Weigh all the ingredients, except for the butter, pour into the inner tube of the bread machine.
7.
Select the dough file and noodles.
8.
After 20 minutes, put the butter in and continue to knead the dough.
9.
Check whether the dough has been kneaded to the fully extended stage.
10.
In the first fermentation, the dough is twice as large as the original, and the dough is gently squeezed to remove air bubbles.
11.
Take out the dough and divide it into 8 equal parts, knead it into a circle, and leave it for 15 minutes.
12.
Roll the loosened dough into a circle, turn it over, wrap it with apple filling, and seal it.
13.
Close the mouth down, poke a small hole in the middle of the dough with high flour, and insert the apple stalk. (Attention, don’t pierce)
14.
Place it in a mold and put it in a warm and humid place for the final fermentation.
15.
Brush the surface of the dough with egg mixture, put it in a preheated oven at 180℃, and bake for 18 minutes on the lower layer and upper and lower fire.
