1. Low-gluten flour 30g high-gluten flour 170g fine sugar 50g butter 20g milk powder 12g eggs 40g salt 3g dry yeast 5g water 88g; knead the above materials into a dough until the dough becomes gluten, and when the dough is stretched, it can barely form a layer of film. . Ferment the kneaded dough (about 25 degrees) for an hour, and ferment to 2-2.5 times its original size. I used the fermentation function of the bread machine
2. Press the fermented dough out of air by hand, let it rest at room temperature and relax for 20 minutes; when the dough is relaxed, you can prepare the butter for wrapping. Cut 70 grams of butter into slices and spread them flat in a fresh-keeping bag. Use a rolling pin to roll the butter into even slices through the fresh-keeping bag
3. The loose dough is rolled out with a rolling pin and rolled into a dough piece. Spread the butter slice in the center of the rolled dough; wrap the butter slice into the dough, and press the opening tightly
4. Use a rolling pin to roll out the butter-wrapped dough sheet again into a rectangular thin dough sheet; turn the dough sheet toward the middle from the 1/3 of one end of the dough sheet
5. The other end is also folded from 1/3 to the middle. This is the first three-fold discount. Put it in the refrigerator to chill and relax for 20 minutes; after taking it out, place it on the chopping board again and roll it out with a rolling pin. Repeat the above 8 and 9 once again for three folds. This is the second three discount
6. Put the three-folded noodles in the refrigerator again to chill and relax for 20 minutes, roll out the rectangular thin noodles again; fold it in four for the last time
7. Fold the noodles in quarters, refrigerate and relax for 20 minutes; roll them out into thin slices
8. Use a mold to make a circle; then use a rolling pin to gently roll it out
9. Cut the apple into small particles; add some butter to the pan (this butter is not in the ingredients, just prepare a small piece)
10. Stir-fry the apple diced, sugar, and cinnamon together; stir-fry until the sticky state turns light brown and turn off the heat
11. Take a dough and brush the edge with egg wash, put an appropriate amount of cinnamon apple in the middle, and then fold it up
12. Put it into the baking tray for secondary fermentation, leaving some space in the middle; the appearance after fermentation is complete
13. Brush the egg liquid, preheat the oven to 200 degrees, about 18-20 minutes, observe the degree of coloring in the middle, and adjust the temperature and time by yourself
Tips:The oven is 200 degrees, about 18-20 minutes, observe the degree of coloring in the middle, and adjust the temperature and time by yourself!
