1. After mixing the milk, eggs, salt, and sugar, add all the remaining bread ingredients, put it in a mixer and knead until the glove film is formed
2. Put the kneaded dough in the container and cover it with plastic wrap to ferment to 2.5 times its size. Use your fingers to insert a hole in the fermented dough without shrinking and sticking
3. After the fermented dough is taken out and exhausted, roll it out with a rolling pin, and roll it out to the size of the non-stick bakeware used (pictured)
4. Brush the sides of the baking pan with oil, then put in the dough
5. Put it in the oven for the second fermentation, 35°, 40 minutes, put a bowl of warm water at the bottom of the oven
6. Take out the second-made dough and place the pineapple appropriately
7. Sprinkle with crumbs (all the crumb materials are mixed and knead into granules)
8. Then put it in the middle layer of the preheated oven, and bake for 20-25 minutes at 165 degrees.
9. Cut into pieces after being released from the mold
