Brioche Cheese
1.
Mix the dry and wet ingredients together until the dough is smooth and elastic. Add the cream and stir until the dough is complete.
2.
Basically ferment for 40 minutes at room temperature 30°C.
3.
Divide into 60 grams and relax in a round for 30 minutes.
4.
Vent the dough into the cheese filling.
5.
Sprinkle the crispy pineapple into the mold, and put the dough into the mold.
6.
Fermented at 30°C and room temperature for 50 minutes.
7.
The upper heat is 200℃, the lower heat is 180℃, cover a baking tray and bake for 15 minutes.