1. Put all the ingredients in the main ingredient except lard and eggs in a basin and stir evenly to form a smooth dough
2. Keep living out
3. Add lard
4. Keep the dough alive until you can pull out beautiful gloves to touch
5. Knead and ferment
6. Fermentation is twice as big
7. While fermenting, cut the pineapple into small pieces, remove the pit, chop the jujube, and add sugar to make pineapple filling
8. Knead the fermented dough vigorously and evenly divide the bubbles into 12 parts and round the dough
9. Flatten by hand
10. Pick up a dough and put a tablespoon of stuffing on top
11. Tighten up
12. Wrap all the embryos and close the mouth down
13. Pick up a spoon and press the pattern on the back of the spoon
14. Put it in a greased baking dish
15. Cover with plastic wrap for secondary fermentation
16. Brush a layer of egg liquid on the fermented bread embryo
17. Sprinkle bread crumbs on top
18. Put it in a preheated oven and heat up and down 180 degrees, bake for 25 minutes
19. The toasted bread is placed on the grill to dry
20. Isn't it pretty?
21. Here comes one sweet and sour! So delicious~
22. In the finished picture, my son said that the color of the roast was too heavy. He didn't know that I brushed the eggs from my own chicken, so it was so beautiful!
Tips:1. The absorption of flour is different in each family, so do not add milk at once
2. When adding eggs, leave a little less egg liquid and finally brush the bread embryos.
3. If there is no bread flour, you can use flour without adding it.
