Honey Bean Crispy Pineapple Toast
1.
Add the bread materials other than the butter to the bread machine barrel, knead the dough for a procedure, then add butter, and knead for a procedure to produce the film, fully expanding the stage. Then press the fermentation program for one hour.
2.
You can make crispy pineapple skin when it is first served. The butter is softened, add sugar and salt to loosen it, add egg liquid in portions and stir evenly, then add low powder and milk powder, and stir to form a dough.
3.
Put the dough in a fresh-keeping bag, roll it into a rectangle slightly smaller than the toast box with a rolling pin, and put it in the refrigerator for later use.
4.
Once the shot is over, you can poke a hole with your fingers in flour, without shrinking or collapse.
5.
Once the hair is over, the dough is vented, and then rounded without dividing it, covered with plastic wrap, and let it rest for 15 minutes. After the relaxation is over, roll out into a rectangle, spread the honey beans, roll it up, and put it in a toast box for two servings.
6.
When the dough rises to six minutes full, cover it with crispy pineapple skin and spread it flat on the surface of the dough.
7.
Bake in the oven for 30S, bottom layer, 170 degrees for 40 minutes, and cover with tin foil after 20 minutes to prevent the pastry from being burnt. Get out of the oven and cool down.
Tips:
Generally, the toast must be served to nine points, this bread will rise very high during the baking process, so do not over-ferment, just six points full. The meringue on top is amazing!
