#the 4th Baking Contest Cum is Love to Eat Festival#pineapple Crisp Bread
1.
Put milk, eggs, salt, and sugar into the bread machine.
2.
Put in the flour and knead the dough with yeast for ten minutes
3.
After ten minutes, add 15 grams of vegetable oil and continue to knead the dough for 30 to 40 minutes.
4.
It can pull out a thin and flexible film and kneading is finished, without any film, continue to knead.
5.
The dough rounds up the yeast dough.
6.
When the dough is fermented, let's make crumbs. Mix 10 grams of vegetable oil, 30 grams of low-gluten flour, and 10 grams of granulated sugar.
7.
Knead it into granules by hand, and put the crisps in the refrigerator for later use.
8.
The dough grows to 2.5 times the size
9.
Move to the chopping board and press to exhaust.
10.
Close the round lid and let it stand for ten minutes.
11.
Roll out the awake dough into a square shape, the shape of which is the size of your baking pan.
12.
Put it in the baking tray to ferment, mine is a 9-inch square plate. The 8-inch can also be baked and will be thicker.
13.
Place the pineapple chunks to 1.5 times the size and press down.
14.
Brush with a layer of pure milk and sprinkle with the crispy grains made in advance.
15.
Preheat the oven for ten minutes in advance, and bake the middle and lower layers at 160 degrees for 25 minutes.
16.
Remove from the oven and let cool and cut into pieces for consumption.
