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1. Put milk, eggs, salt, and sugar into the bread machine.
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2. Add the flour and knead the dough with yeast for ten minutes.
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3. After ten minutes, add 15 grams of vegetable oil and continue to knead the dough for 30 to 40 minutes.
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4. It can pull out a thin and flexible film and kneading is finished, without any film, continue to knead.
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5. The dough rounds up the yeast dough.
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6. When the dough is fermented, let's make crumbs. Mix 20 grams of vegetable oil, 30 grams of low-gluten flour, and 10 grams of sugar.
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7. Knead it into granules by hand, and put the crisps in the refrigerator for later use.
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8. The dough has grown to 2.5 times its size.
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9. Move to the chopping board and press to exhaust.
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10. Close the round lid and let it stand for ten minutes.
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11. Roll out the awake dough into a square shape, the shape of which is the size of your baking pan.
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12. Put it in the baking tray to ferment, mine is a 9-inch square plate. The 8-inch can also be baked and will be thicker.
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13. Place the pineapple chunks to 1.5 times the size and press down.
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14. Brush with a layer of pure milk and sprinkle with the crispy grains made in advance.
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15. Preheat the oven for ten minutes in advance, and bake the middle and lower layers at 160 degrees for 25 minutes.
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16. Remove from the oven and let cool and cut into pieces for consumption.
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17. The taste and texture are really amazing.
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Tips:The temperature of each oven is different. The baking temperature and time are only a reference. The specific situation is adjusted according to your own oven.
