Cooking Steps

1. 

   Step1:Make yeast seeds one night in advance. Mix 50g high powder and 60g clear water with 0.5g yeast. Mix until there is no dry powder. Refrigerate overnight.

2. 

   Step2:Mix 35 grams of brown sugar and 160 clear water one day in advance and refrigerate overnight.

3. 

   Step3:The next day, mix the yeast seeds and all ingredients except butter in the bread bucket. Stir and knead for 20 minutes.

4. 

   Step4:Add butter. Continue kneading for 20 minutes. It takes 1.5 to 2 hours to ferment rice wine.

5. 

   Step5:Use the dry flour to poke a hole in the dough. The dough will not shrink or collapse.

6. 

   Step6:Take out the dough. Tap with your hand to exhaust.

7. 

   Step7:Divide the dough evenly into two parts.

8. 

   Step8:Turn it on.

9. 

   Step9:Spread the cheese stuffing, sprinkle with pineapple, dry the raisin, roll it up, tighten the bottom edge, and tighten the ends. Otherwise, the filling will leak out easily.

10. 

    Step10:Mix the decorations used.

11. 

    Step11:Spray water on the bread. Seal it down. Pick up the bread and occupy it in the nut plate.

12. 

    Step12:Put it into the oven for fermentation at 35 ℃ for 40 minutes. Put a pot of 45 ℃ hot water under the baking tray. Increase the humidity.

13. 

    Step13:Heat the oven 180 degrees. Heat the oven 185 degrees. Bake for 28 minutes.

14. 

    Step14:Out of the oven.

15. 

    Step15:Filling making - melt cheese during fermentation. Mix well with sugar. Add milk powder and cream. Continue mixing.

16. 

    Step16:Let it all merge.

17. 

    Step17:Pineapple stuffing production - one day in advance. Cut the fresh pineapple into pieces. Marinate it with sugar until it comes out of the water. Pour it out. About half an hour. Bake it in the oven at 160 ℃ for 40 minutes. Then dice.

18. 

    Step18:Finished product.