1. Material preparation: 120g high-gluten flour, 30g low-gluten flour, 2g cinnamon powder, 3g high-sugar tolerant dry yeast, 20-30g white sugar, 2g salt, 1/2 egg yolks, 95g milk, 20g butter, 1 fresh diced apple. The remaining egg white and half egg yolk are reserved for brushing bread noodles; ...

2. Peel and core the apple and cut it into dices of about 1 cm, weighing 120g. Please click to enter a picture description.

3. Put the high-sugar tolerant dry yeast, white sugar, salt, half egg yolk and milk into the pot and let it stand for 1 min to let the yeast naturally dissolve in the liquid.