1. Mix all the materials in the liquid dough, ferment for 4 hours at room temperature, and refrigerate for 12 hours for later use;
2. Mix the high powder, cocoa powder, sugar, yeast, and water evenly;
3. Add liquid dough and stir quickly to 8 layers of gluten;
4. Add butter and salt and mix slowly for 3 minutes;
5. Finally add half of the diced pineapple and mix well;
6. Take out the dough and let it rise for 40 minutes to twice its size;
7. Exhaust and divide into small doughs of 30g each, knead and relax for 10 minutes;
8. After relaxing, squeeze the palms slightly into thin slices, and pack an appropriate amount of chocolate beans and diced pineapple mixture;
9. The end is facing down, arrange the code and put it into the baking mold;
10. Put a basin of boiling water in the oven for 30 minutes final proofing; after proofing, brush with egg liquid and sprinkle with biscuit crumbs;
11. Put it in the Depp oven and bake at 180 degrees for 20 minutes.
Tips:Tips: The baking temperature can be changed according to the oven model;
