1. Prepare all the ingredients: toast bread, apples, blueberry jam, sugar.
2. Use your fingers to press down the middle part of the toast to form a small groove.
3. Spread blueberry jam, other jams or salads are fine.
4. The middle part of another piece of toast is extruded with a mold and placed on the toast that has just been spread with jam. We only need this frame, and the middle part can be eaten directly.
5. Cut off the center core of the apple.
6. Cut into thin slices, as thin as possible, the thinner the better.
7. Before cutting, add a spoon of salt to the basin, stir to melt, and while cutting, throw the apple slices into the basin and soak until all the apple slices are cut. This will prevent apples.
8. Pour the sugar into the pot, add water, and melt the sugar over the heat. Put the apple slices in the sugar water after boiling, and blanch it, the apple slices will soften and turn off the heat immediately, the apple's color will fade after cooking for a long time.
9. Put the apple slices in the sugar water after boiling, and blanch it, the apple slices will soften and turn off the heat immediately, the apple's color will fade after cooking for a long time.
10. Just soften the apple.
11. Try to control the moisture content of the softened apple.
12. Arrange the apple slices neatly one by one, about eight slices form one.
13. Roll up from one side.
14. Rolled into the shape of a rose.
15. The rolled roses are put into the toast trough just made; the remaining apple slices are made into a heart shape.
16. Put the toast with apple rosette rolls in a baking tray, brush with a layer of honey, and bake at 180 degrees for 10 minutes.
17. Finally, sprinkle with powdered sugar and decorate with mint leaves, and you can start eating.
