1. The ingredients in the main ingredient are leaven ingredients, and the ingredients in the auxiliary ingredients are the main dough ingredients. After putting the starter ingredients together and mixing them, put them in the refrigerator to ferment for one night. The surface looks like there are large bubbles surging underneath. When you pick it up gently, you can hear the sound of bubbles bursting, and the inside is honeycomb-shaped.
2. Put the fermented starter into the bread bucket, add the ingredients in the auxiliary materials (except butter, pineapple jam, sugar needles)
3. Add butter after setting up two kneading programs,
4. Continue to set up a dough-making program, and then set up a dough-making program,
5. About an hour and a half, the dough will rise well.
6. Vent the fermented dough and divide it into small doses.
7. Reunite
8. A hole in the middle
9. Put the shaped dough into the mold,
10. Put it in a warm place and ferment to double its size. Brush with egg wash
11. Put it in the preheated oven and bake at 180 degrees for 12 minutes
12. Bring out of the oven, let it cool slightly, turn it over, and smear with pineapple sauce
13. Sprinkle with sugar pin for decoration.
Tips:1. After the dough is put into the mold, use your hands to help shape it again to make the dough around the same size.
2. This small agent of mine is about 30 grams each, which is a bit big and the hole in the middle is not very obvious, so I turned it over and decorated and took pictures. If I want to get a better effect, I can divide the amount of dough a bit less.
