1. Mix all ingredients except butter and caramelized apples and knead evenly
2. Then add softened butter and continue to knead until the surface of the dough is smooth
3. Add caramelized apples (apples have a lot of water, which may not be easy to handle) Caramelized apples 100g white sugar 20g water 10g sugar add water and boil until browned, stir fry the apples to get the moisture, refrigerate
4. The inside of the box is oiled, the dough is rounded, and placed in a warm place for basic fermentation. The temperature is 28°, the dough is twice as big
5. Divide the dough into 16 portions, vent and round and place them in the mold neatly
6. Cover the surface with plastic wrap for final fermentation
7. The dough rises to twice its original size
8. Slowly pour the cheese filling into the gaps between the breads, then pour the rest on the bread body, and then smooth with a spatula. Cream cheese filling 150g white sugar 25g whole egg liquid 38g butter 35g cornstarch 10g apple 40g cream cheese softens at room temperature. Add white sugar and beat evenly with a whisk. Add the egg mixture and beat with a whisk until the cheese and egg mixture are completely mixed. Then add the softened butter and continue beating (note that the butter should be softened thoroughly, otherwise it will not be thoroughly mixed, and there are small pieces of butter in the cheese paste). Add cornstarch, stir it with a spatula first, and then beat it with a whisk. Cut apples with the skin into small cubes and put them in the cheese paste.
9. The apple slices are neatly placed on the surface, and the apples are sprinkled with sugar
10. Fire up and down at 175 degrees for 40 minutes
11. Baked
