Meringue Pineapple Bread
1.
Prepare materials
2.
Weigh 48 grams and 20 grams of Carlo Animal Butter, which are two parts of butter for the meringue and dough, which are softened in advance
3.
Making soup: take 15 grams of high powder and 65 grams of water (this is outside the above ingredients), stir well to dissolve, then heat on a low fire and stir constantly to make it a paste
4.
Cover with plastic wrap and refrigerate for one hour. This is the soup. Exactly 70 grams
5.
Next, make the meringue, add powdered sugar to the softened butter, and stir
6.
Whisk slightly with a manual whisk, add the egg yolk liquid, and beat evenly
7.
Add milk powder and low powder
8.
Stir it with a spatula, wrap it in plastic wrap, and refrigerate for 1 hour
9.
The refrigerated soup and the part of the dough except the butter are added to the bread machine, kneading the dough for a procedure, then adding the butter, and continuing the kneading procedure. Put on the lid of the bread machine and make a shot. It’s very hot in summer, about 30 to 40 minutes, and it’s only double the size.
10.
Take out the fermented dough, divide into 6 equal parts, round, cover with plastic wrap and relax for 10 minutes
11.
The frozen meringue is also divided into 6 equal parts, and rounded
12.
Take a piece of dough, exhaust it by hand, and round it again. Flatten the pineapple skin to cover the surface of the dough
13.
Turn it over, use a spatula to press the vertical and horizontal stripes on the pineapple peel, put it in the baking tray, and perform a second round, about 30 minutes
14.
The z6 oven is 180 degrees for about 20 minutes, and I also turn on the steam function. Cool it out of the oven, the outer skin is crispy, and then immediately bagged and sealed for storage
Tips:
The embossing of the pineapple skin does not need to be too deep, otherwise it will crack when baked.
