Pineapple milk bread
Step 1 . Put the ingredients other than butter into the toaster and stir for 20 minutes.
Step 2 . Add butter and stir for another 20 minutes to form a dough with a slightly transparent film.
Step 3 . Put the dough into the container and cover it for basic fermentation.
Step 4 . Crispy Granule: mix 30 grams of sugar powder, 50 grams of low powder and 5 grams of milk powder, add 40 grams of chopped butter, and gently knead it into a uniform loose shape by hand for standby. (the unused can be put in the refrigerator for refrigeration)
Step 5 . Wash the pineapple, cut it into small pieces, put it into a basin, and marinate it with sugar.
Step 6 . Marinate fruit juice and pectin.
Step 7 . Boil in a stainless steel pot
Step 8 . After the juice thickens, add an appropriate amount of maltose and continue to boil.
Step 9 . Thicken it and let it cool to make pineapple stuffing.
Step 10 . The fermented dough is divided into 12 equal parts, and the fresh-keeping film on the back cover is loosened for 10 minutes
Step 11 . Gently flatten the dough, roll it into a round cake shape with a small rolling pin, and wrap an appropriate amount of pineapple stuffing.
Step 12 . Tighten the mouth of the agent, put it into the mold, and place it in a warm and humid place for secondary fermentation.
Step 13 . Brush a layer of egg liquid on the surface of the fermented dough and sprinkle with crisp granules.
Step 14 . Preheat the oven at 170 ℃ for about 25 minutes.
Step 15 . Finished product drawing
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