I used the amount of four apples to make the pomace of juicer. Remove the skin and core before juicing. If you cut the whole apple directly into cubes for stuffing, it tastes much better than this.

2.

Make apple stuffing and melt it with butter.

3.

Pour in apple pomace and squeeze out the juice. Basically, the pomace is a little oxidized. The color will return when it is finished.

4.

Then stir with a shovel, because the juice has been squeezed out, basically no soup can be produced, just wait for the apple pomace to become mature and soft.

5.

After stir-frying, add water starch and mix a spoonful of starch. Stir again until the filling becomes sticky and mature. Wait for the filling to cool.

6.

Prepare a piece of dough and divide it into small doses of about 20g. There is nothing in my dough except yeast. If you like a sweeter taste, you can add some sugar or milk powder.

7.

Roll it into a small cake, add a piece of apple stuffing, and then wrap it up, and you can prepare for baking.

8.

Five pies were wrapped for breakfast, only one-third of the stuffing was used, and the remaining two-thirds were reserved for bread.

9.

Bake them until they are golden on both sides, and then they can be cooked. In addition, if you bake two more buns to make meat buns, you can compare the sizes of the buns and the buns.

10.

It's just a super healthy little pie with less oil and sugar.