Happy birthday! That day, it's your birthday! All these years, no matter how far away I am from you, I'll always send you a message: "Happy birthday!" This year, I've said it 20 times! Your, sixty-year-old birthday! That day, I said: "I used to be a child, you're a middle-aged woman!"

WHAT YOU NEED

Ingredients

375 grams of high-quality flour
6 grams of salt
4.5 grams of dry yeast
38 grams of white sugar
45 grams of butter
255 ml of water-diluted egg juice (the sub-volume is 750 grams of toast)
Apples in moderation
A moderate amount of white sugar
Adequate water
Cinnamon powder in moderation

How TO MADE Apple and cinnamon bread

Steps 1 to 4

1. I used an egg, and I added a little bit of warm water at about 20 degrees, and it was exactly 255 milliliters.

2. The egg juice is poured into the container, poured into the melted butter, and the white sugar (white sugar) is stirred to prevent the hard stuff from scratching the non-sticky coating of the bread container, which I stirred with a hairbrush!

3. Pour the flour into the high-quality flour, put the salt in the corner of the bread barrel!

4. In the packaging machine, start the ordinary bread process

Steps 5 to 8

5. Peel the apple, cut it into small pieces, put it in a small pot, add the right amount of water, add the right amount of white sugar, burn it on high fire, cook it into apple sauce, cook the water to dry, turn off the fire, pour it into cinnamon powder, mix it into apple cinnamon filling (the amount of apple, white sugar, water, cinnamon powder is entirely up to your liking, add a little apple, add a little filling, the bread will be better to eat)

6. After the first fermentation of the dough in the bread barrel, remove the dough and press the dough directly on the board with your hands!

7. Touching a layer of apple sauce

8. Fold the left side of the mask one-third and apply a layer of apple sauce!

9. Fold the right side of the mask one-third and apply a layer of apple sauce.

10. Roll it from the bottom up, roll it into dough.

11. Continue fermenting in the container (remove the mixing knife from the bread pan and add the dough) and baking

12. After fermentation, a layer of diluted whole egg juice is applied to the surface and the peanuts are baked together.

13. The finished bread, while the bread still has some residual heat, is sealed in a fresh storage bag, so that the bread crust does not harden! It should be stored at room temperature, not refrigerated!