Meringue Pineapple Bread

Meringue Pineapple Bread

1. Pineapple skin making materials:

2. Pineapple peel production 1: Naturally softened butter and sugar powder, stir evenly with a rubber spatula

3. Make pineapple skin 2. Add egg yolk and stir well

4. Making pineapple skin 3. Then add milk powder and low-gluten powder and mix into a ball with a spatula

5. Pineapple skin making 4. Wrap the dough with plastic wrap and put it in the refrigerator for 1 hour for later use

6. Ingredients for soup noodles:

7. Making noodle soup 1. Pour the powder and water into the pot

8. Making noodle soup 2. Cook while stirring on low heat until it becomes a paste

9. Making soup noodles 3. Cover the cooked noodles with plastic wrap to prevent water loss, and keep them in the refrigerator for 1 hour for later use

10. Pineapple bun making materials:

11. 1. Mix the high flour and low flour together, weigh out 160 grams and put aside with salt for later use, and put the other dough materials together

12. 2. Add the noodles prepared in the soup and mix together, and use a spatula to mix evenly into a paste

13. 3. Add 160 grams of powder and salt together with a blender to mix and stir

14. 4. Stir the dough until it can pull out a delicate film.

15. 5. Take out the stirred dough and knead it into a ball, cover it with plastic wrap for the first fermentation

16. 6. The dough is fermented until the volume is enlarged and soft

17. 7. Divide the fermented dough into 50 grams each, and then round it

18. 8. Divide the refrigerated pineapple pastry into 25 grams each, knead round and set aside

19. 9. Take a small dough and press it with your hands to flatten the air, and add some stuffing you like in the middle, (the raisins added in the picture)

20. 10. Wrap it again, squeeze and close the mouth again

21. 11. Spread plastic wrap on the table, squeeze the pineapple skin dough, turn the wrapped dough on top of the pineapple meringue, bottom up

22. 12. Lift the plastic wrap and put the dough on your hands. Tear off the plastic wrap, wrap the pineapple pastry on the dough, and use a spatula to press stripes on the pineapple peel.

23. 13. Place all pressed and spaced in the baking tray, put it in the oven (not open the temperature), put a pot of hot water under the baking tray, close the oven door and carry out the second fermentation for 1 hour

24. 14. After fermenting, take out, preheat the oven to 180 degrees, and bake the middle layer for about 16 minutes (time is for reference only), and bake until the surface is golden brown and it will be out of the oven (the egg mixture can be brushed or not before baking)