Peel the apples, divide them into quarters, slice them into 0.2cm thick slices, and melt the butter in a pot.

Add sugar powder and stir-fry so that it does not stick to the pan.

Boil until dark brown, add apples, cinnamon powder, and sugar, boil until the soup is small and cool.

Place flour, whole wheat flour, sugar, salt and cold butter in a cutter, return for 10 to 15 seconds, add cold water, and lump together the dough.

Cover the dough with plastic or plastic wrap and rest in the refrigerator for an hour, press the dough to a thickness of 0.3cm, and stamp it with a circular cutter 8cm in diameter.

Apply extra oil to the bottom of the muffin & tart maker, place the dough, press down from the inside of the pan with your fingertips, and make a hole in the bottom with a pot. (You can use muffin frames instead of muffin & tart makers.)

Fill with apple filling, cover with muffin & tart maker and bake for about 10-13 minutes.