Cooking Steps

1. 

   Step1:Mix ingredient a (200g high gluten flour, 40g low gluten flour, 25g egg, 150g milk, 150g yeast, 3G sugar, 40g milk powder, 10g salt and 1g salt) and knead it into dough, then knead it for about 10 minutes until the dough has a little gluten expansion stage.

2. 

   Step2:Cut the butter of material B (25g butter) into small pieces and add them to the dough. Continue to knead until the butter is completely absorbed by the dough. The dough is smooth and elastic. Take a small piece of dough and test it. Slowly stretch it to pull out the translucent film. That is, the expansion stage.

3. 

   Step3:Put the dough into a container with a wet towel. Put it in a warm and moisturizing place for the first fermentation. About 6090 minutes.

4. 

   Step4:Mix the butter and sugar powder in material C (pineapple peel - 45g butter, 45g sugar powder, 30g egg liquid, 5g milk powder, 80g low gluten flour, 5g cocoa powder and 1g salt). Beat evenly with the eggbeater. Add the egg liquid twice. Stir evenly. Then add the milk powder, low gluten flour, cocoa powder and salt to mix well into the chocolate pineapple peel. Leave the bag loose for 20 minutes.

5. 

   Step5:Take out the dough that has been fermented to twice the size. Press the dough gently with both hands to let the big bubbles out. Divide the dough into 60 grams of small dough and knead. Cover with wet towel and relax for 10 minutes.

6. 

   Step6:Exhaust the small dough and roll it into a circle. Put some honey beans on the rolled round dough. Wrap and roll. Ferment for about 40 minutes One point five Times the size.

7. 

   Step7:Divide the pineapple peel into 30g pieces. Flatten or roll them into slices. Cover the bread in half.

8. 

   Step8:Use a scraper to cut a diamond shape on the pineapple skin. Put the bread code in the baking pan. Then put it in a warm and humid place for the second fermentation for about half an hour. The dough is fermented to One point five Times the size.

9. 

   Step9:Preheat oven 180 degrees. Brush the surface of the bread with egg liquid. Put it in the middle and upper layer of the oven. Bake for about 15 minutes.