Bread made with pineapple jam, sweet and sour cocoa.

WHAT YOU NEED

Ingredients

250 grams of flour
40 grams of fine sugar
30 grams of unsalted butter
3 grams of salt
10 grams of milk powder
115 grams of water
4 grams of instant yeast
A moderate amount of pepper
A little starch.
100 grams of pineapple sauce

How TO MADE Cinnamon and jelly rolls

Steps 1 to 4

1. Take the right amount of pineapple jam, add a little starch, stir, heat with a small fire, stir continuously until the jam is sticky, cool and ready to use.

2. The material, other than butter, is placed in the container and a melting process is initiated;

3. After a kneading process, put in butter and continue a kneading process;

4. The dough is beaten until the thin film can be pulled out.

Steps 5 to 8

5. Collect in a bowl, refrigerate in the refrigerator and ferment overnight;

6. The temperature of the refrigerator is 7 degrees, overnight it is filled to the brim, removed from the refrigerator, slightly pressurized exhaust,

7. Roll and reheat at room temperature for 1 hour;

8. After heating, the dough is rolled, pressed, exhausted, pressed into a square shape, then ground into large long slices with a rolling stick, thin at the bottom,

Steps 9 to 12

9. Apply pineapple sauce to the face, press the top with your hands as a breadcrumb, then slowly roll the face up, roll to the last edge, squeeze the joint with your fingers;

10. Use a knife to quickly separate the dough from the middle, then divide each section into four equal parts, for a total of eight doughs; put the cut dough into the mold, extend the dough slightly with your hands, keep the same height,

11. Cover with a preservative film, boil for an hour at room temperature, brush the surface with egg juice, sprinkle with ghee, preheat in a 180 degree oven, middle and lower layer, 20 minutes; last 5 minutes, cover with tin paper; then take out to cool;

Handy cooking tips

　　The dough is covered with a preservative film and stored in the refrigerator for fermentation.