Apple filling buns

Which one is apple?
Hehe...you can find it easily, but they look so lovely, don't you think so?

Sour dough with tea leaf crust and apple filling inside.
The core of apple is stick pretzel, and leaf is a biscuit.

At first, make sourdough, and make apple preserve with raisin. OK, get ready, proof the final dough!!

Apple filling buns (make 7)
Sourdough
50g High grade flour
50g Water
1 teaspoon of sourdough starter

Apple preserve
2 apples (peel and cut into dice)
30g raisins
2 tablespoon of Sugar
1 tablespoon of Lemon juice

Final dough
250g High grade flour
50g Plain flour
1 bag of tea leaves
5g salt
2 table spoon of Sugar
195cc Water
20g oil
Sourdough polish

Decoration
Pretzel (stick type)
Biscuits (or something like leaf)
Any type of jam

Prepare
In a small container, combine flour, water and sourdough starter and stir 16-20 hours to ripen at room temperature.


In a small sauce pan, heat apple, raisin, sugar and lemon juice with low heat, and stir  constantly, until sugar is dissolved. Stir in apple and simmer until apples are transparent.

1. In a large bowl, mix final dough flours and sugar, salt, tea leaves. Add sourdough starter and water, oil. Mix with your finger combine the ingredients till water and flour combined well.
Place the dough onto the floured counter, then knead it for 10 minutes till it becomes smooth and elastic.

2. Put the dough into a container with cover, place it warm place (35℃) till it becomes double size (about 8 - 12hours). I set overnight.

3. Pour the dough onto floured counter, then deflate it, knead briefly. Divide into 7 pieces(70g each). Shape them into balls.
Set the dough with cover for 20 minutes.

4. Punch the dough, make a round shape with a roll pin. Put the apple filling on the dough. Seal the dough tightly, try not to put air in.

5. Place them into the warm place(40℃) for 30 minutes. Preheat the oven at 200 ℃。


6. Bake them at 190℃ for 15 minutes, until golden brown.

7. Decorate leaves. Use any type of jam as glue. Cool them on a wired lack.
Poke cores on the centre of buns.