1. Prepare ingredients: 100g milk, 80g whipped cream, 5g salt, 35g whole egg liquid, 40g caster sugar, 15g milk powder, 30g low-gluten flour, 270g high-gluten flour, 5g dry yeast
2. Put the liquid and salt on the bottom of the bread bucket, with flour in the middle and yeast on the top. After turning on the kneading mode for 25 minutes, knead again for 25 minutes for a total of 50 minutes until the fully expanded stage
3. Put the kneaded dough into a clean, water-free container and cover with plastic wrap
4. Put it in the oven, put a plate of hot water at the bottom, turn on the fermentation function for about an hour and a half
5. The dough is fermented to 2.5 times its size. Use chopsticks to poke a hole in the middle. If it does not retract, it means that the fermentation is complete
6. Take out the dough and vent a little
7. Divide into three equally, roll round, cover with plastic wrap and let stand for 20 minutes
8. Take out a dough and roll it out into a strip
9. Roll up from top to bottom
10. Cover everything with plastic wrap and let stand for 10 minutes
11. Take out the dough, put it upright and roll it out again
12. Roll up from top to bottom
13. The size of the roll should be the same, not too thick, about 2 and a half turns are enough
14. Make them all and put them in a toast mold. The direction of the rolls is best
15. Put it in the oven for secondary fermentation, when it is 9 minutes full, take it out and cover it
16. Put it in the preheated oven and heat the middle layer up and down at 180 degrees for about 40 minutes.
17. Cut toasted toast into evenly thick slices of bread
18. 2 slices of toast bread, 1 red apple, 20 grams of sugar, 10 grams of jam (I used raspberry and strawberry jam)
19. Take a piece of toast and press the middle part into a square with your hands
20. Spread jam
21. Cut out the middle part of another piece of toast with a knife
22. Superimposed on the first slice of toast
23. Clean the apple and remove the core in the middle
24. Cut the apples into thin slices (the thinner the better) prepare a plate of light salt water, not necessarily boiling water, put the cut apples in the salt water to prevent surface oxidation
25. Add 20 grams of sugar and 30 grams of water, put it in a non-stick pan and bring to a boil, let the sugar melt completely
26. Put the soaked apples into a non-stick pan, blanch the apples (not too high a fire) and quickly remove the apples when they become transparent (preferably red apples, the color of the apples will fade when heated)
27. Drain water slightly
28. Take out the apple slices and stack them together, a total of 10 slices
29. Then roll up from right to left
30. Organize it and place it in the box of the slice of bread
31. Make four apple blossoms
32. Then use a little red yeast rice powder and a little water to mix thoroughly, outline the outline of the apple and decorate it (you can also use red food coloring)
33. Finished picture
34. Finished picture
