Mango Pineapple Bread

Name: Mango Pineapple Bread
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g High fan; 15g White sugar; 170g milk; 2g salt; 3g Dry yeast; 20g butter; 60g Dried mango; 6 slices Pineapple slices; Some Pearl candy; 30g yolk; 15g Low-gluten flour; 40g Caster sugar

by Selina Mole

4.6 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

4

[Works of Bai Cui's Fifth Food Contest] It’s a long holiday and it’s enough to give this rain a whole lot of rain. If I am in a bad mood here, I will make up the meeting from there. This is my usual practice. Anyway, I will never let myself live every day without opening my heart, especially for irrelevant things and things. Happiness is for myself. Therefore, treat each day kindly and enjoy each day. Don't say that I am heartless, living in the present, I must be at ease. Continue to make bread, it will be cold in a few days, and it will take too long to make bread, which will cause you to feel unmotivated. So don’t dislike it,
I promise this bread is delicious, with a variety of flavors impacting your taste buds, making you want to stop.

Mango Pineapple Bread

1. The main ingredients, except butter, dried mango (chopped) pineapple slices, and pearl sugar, are all placed in the bread machine and kneaded into a smooth dough. Add butter at room temperature and knead to the expansion stage

2. Add dried mango and knead evenly

3. Put it in a container and cover with plastic wrap

4. Fermentation is 2 times larger

5. Take out the dough and let it ventilate. Divide into 4 parts and let it rest for 15 minutes.

6. At this time, make the custard sauce. Stir the egg yolk and low powder evenly. Mix the milk, sugar, and butter until boiling, then slowly buffer the milk material into the egg yolk material, stir evenly while flushing, and pour it into the pot Keep stirring while boiling until it is thick, so as not to paste the bottom, let cool and set aside

7. Take out the loose dough and roll it into a circle

8. Then put the dough sheet in the mold, pay attention to the size of the dough sheet not to cover the mold completely, and arrange the uneven areas to make the dough sheet fit the mold

9. Then squeeze the custard sauce in the middle

10. Put another piece of pineapple slice on top, make the final fermentation twice as big, brush the whole egg liquid on the surface and sprinkle with pearl sugar. Preheat the oven to 180°C, the middle layer for 15 minutes. After coloring, pay attention to cover with tin foil (time depends on the situation of your own oven. adjust)

Tips:
Pineapple slices are canned pineapples. Take out and drain the water before using. Cover the tin foil in time after coloring, and adjust the time to test your own oven separately