Pineapple Milk Bread
by Cooking for baby
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put the ingredients except butter into the bread machine and blend for 20 minutes.
2. Add the butter and stir for another 20 minutes to form a slightly transparent film-like dough.
3. Put the dough into the container and cover it for basic fermentation.
4. Puffy grains: 30 grams of powdered sugar, 50 grams of low powder and 5 grams of milk powder, mix well, then add 40 grams of chopped butter, gently knead it with your hands to form a uniform and loose shape for later use. (If you can't use it up, you can put it in the refrigerator)
5. Wash the pineapple, cut into small pieces, put it in a basin, and add sugar for pickling.
6. The juice and pectin are marinated.
7. Boil in a stainless steel pot
8. After the juice has thickened, add an appropriate amount of maltose and continue cooking.
9. After thickening, let cool and serve as pineapple filling.
10. The fermented dough is divided into 12 equal parts, and the dough is rounded and covered with plastic wrap to relax for 10 minutes
11. Flatten the dough gently, roll it into a round pie shape with a small rolling pin, and pack an appropriate amount of pineapple filling.
12. Tighten the mouth of the agent, put it into the mold, and place it in a warm and humid place for secondary fermentation.
13. The surface of the fermented dough is brushed with a layer of egg liquid and sprinkled with fluffy grains.
14. Preheat the oven at 170 degrees for about 25 minutes.
15. Finished picture
