1. Add pure water to the pomace and boil it in a non-stick pan on low heat until it is soft and fry (do not keep stirring during the process). For fresh apples, boil them until softened and fry them in controlled water.
2. Add appropriate amount of sugar.
3. It's good to be fried until it can form a group.
4. After the dough is exhausted, divide into several portions, roll out, and put the filling.
5. Wrap it like a bun.
6. Put upside down into a non-stick baking pan and make them in sequence. Put the baking tray to ferment for 1 hour.
7. Mix olive oil, minced coconut, and eggs into thin egg mixture and brush on the surface of the bread. The middle level is 150 degrees, 20 minutes.
8. Finished picture.
9. Finished picture.
Tips:If you want the jam to be delicate, you can put it in a food processor or a wall-breaking machine and add water to beat. It means that the time for frying will be longer if there is more water, so I didn't fight for being lazy. The apple pomace is very soft when it is ripe. Yeast dough: 260 grams of bread flour, 110 grams of milk, 50 grams of sugar, 20 grams of oil, 50 grams of eggs, 2 grams of salt, 5 grams of high-sugar-tolerant yeast. Add it together and make the dough and make it well.
