Pineapple Bread with Chocolate Filling in 10l Oven

Pineapple Bread with Chocolate Filling in 10l Oven

1. All materials

2. A material mix

3. Knead into a dough, add water slowly, the water absorption of each flour is different

4. Take the method of rubbing clothes and beating, adding corn oil three times during the period, and finally rubbing it into glove film

5. Steamer water fermentation

6. The butter is softened at room temperature and beaten with a whisk until the color turns white

7. Pour in sugar, pour in egg wash twice,

8. Sieve low-gluten flour

9. Live into dough, refrigerate for later use

10. After the dough is fermented, stick a hole in the dough with your fingers and do not shrink back

11. Take it out and roll it out several times

12. Divided into six doughs, you can wake up for 15 minutes with the help of an electronic scale

13. The meringue is also divided into six

14. Take a piece of dough, roll it out, and wrap it with chocolate chips

15. Close your mouth like a bun

16. Come here, close your mouth down

17. Roll out the meringue and put on the dough

18. Slowly close to three quarters

19. Reverse plastic surgery

20. Wrap it and put it on the baking tray. My oven is small and can only be used on the grill. Use a fruit knife to make some patterns. You can’t cut it.

21. Put the oven in the second fermentation until it becomes bigger

22. After the fermentation is complete, the middle is stretched and deformed. Brush the egg liquid

23. Preheat the oven at 180 degrees for 10 minutes, select 140 degrees for 25 minutes, the specific temperature is determined by the personal oven

24. After baking

25. The internal organization is very soft

Tips:

The more strenuous bread making is the filming. You can rub the clothes or beat the dough. Generally, it takes half an hour to make the film. It takes me 20 minutes.