1. Weigh the dough materials with an electronic scale
2. Pour the sugar, milk powder and dry yeast into the flour bowl first
3. Knock the eggs into the flour bowl
4. Stir well
5. Pour in clean water, don’t pour it all at once, set aside 10 grams of water
6. Add oil after stirring to form a dough
7. Stir again into a smooth dough
8. Put it in a fresh-keeping bag and put it in the refrigerator for several hours before use. I usually refrigerate it overnight and use it the next day. Keeping fresh in the refrigerator is to increase the strength of the dough, so that the dough can fully absorb water and become softer. It saves time and effort to make the dough knead out of the glove film faster
9. Take out the dough in the refrigerator and put it in the bread machine to knead it.
10. Knead the dough for 10 minutes to form a primary glove,
11. Continue to knead the whole procedure
12. After kneading the dough, check the glove film again, and the dough has been fully expanded.
13. Take the dough out of the bucket of the bread machine and put it in the bowl, cover it with a fresh-keeping bag, and wait for it to ferment. We will make the pineapple filling using the time the dough is fermented.
14. 400 grams of two peeled pineapples
15. Cut the pineapple into bites
16. Put it in the pot and fry the water
17. Add sugar and continue to fry, stirring constantly, so as not to stick to the pan
18. Stir-fry until the sugar melts and the water becomes dry
19. Add water to cornstarch to make that water starch
20. Add tomato sauce and continue to fry,
21. Add water starch and stir-fry again
22. Stir fry until the filling becomes dry and sticky
23. Let it cool and pour it into a bowl. The sweet and sour pineapple filling tastes great!
24. The dough rises to more than twice its size
25. Check if the dough is fermented. Use your fingers to stick the flour and poke the dough. Pull out your fingers to leave a perfect belly button. The dough will not retract, indicating that the dough has been fermented.
26. Pour the dough onto the chopping board to exhaust,
27. Divide into 9 equal parts
28. Round one by one,
29. Cover with plastic wrap and relax for 15 minutes
30. Take a dough and squash
31. Spoon two spoons of pineapple filling and wrap it like a bun,
32. Put it in the bread tray and wait for the second fermentation. I use the oven for two shots,
33. When it's done, take it out and brush the egg liquid
34. Brush the egg liquid
35. Sprinkle with ripe sesame seeds
36. Bake the oven at 160°C and 150°C for 20 minutes. After the bread is colored, cover it with tin foil and bake it.
37. Finished product
Tips:Adjust the heat according to the temperature of your own oven,
