Pineapple bread is also my favorite bread, and it's a sweet bread from Hong Kong.It is said to be named after the pineapple-like (i.e. pineapple-like) crisp peel of the pineapple-like (i.e. pineapple-like) pineapple-like (i.e. pineapple-like) pineapple-like (i.e. pineapple-like) pineapple.When eating pineapple pack, bite first a bite of the crisp outer skin, then a bite of the soft part, let the two tastes alternate with each other, that's the perfect enjoyment.

WHAT YOU NEED

Ingredients

High starch flour 300 grams
20 grams of milk powder
50 grams of sugar
20 grams of egg juice
2 grams of yeast
140 ml of water
20 grams of sugar
20 grams of egg juice
5 grams of milk powder
1 gram of salt
Pineapple peel: 100 grams of low-fat flour
60 grams of butter
A little salt.

How TO MADE Banana wrappers

Steps 1 to 4

1. All materials are well weighed, except for butter, which is poured into the inner cylinder of the packaging machine.

2. Select the work file and the mask.

3. After 20 minutes, add the butter and continue to knead the dough.

4. Check whether the dough is kneaded to the full expansion stage.

Steps 5 to 8

5. The first fermentation is twice as large as the original, and the dough is gently squeezed by hand to remove the bubbles.

6. The dough is divided into eight equal parts, kneaded into circles, and fermented for 15 minutes.

7. Butter softened at room temperature.

8. Add sugar to whiten it.

Steps 9 to 12

9. Add the egg juice and stir until the butter is completely mixed with the egg juice.

10. Low-fat flour poured into a sieve.

11. Mix until dry, smooth and non-sticky, divided into eight equal parts.

12. Take a piece of bread and a piece of cake.

Steps 13 to 16

13. The peel is pressed flat, then the dough is pressed on top of the peel, squeezed from the outside in until the pineapple peel covers about two-thirds of the dough.

14. The pineapple skin is facing upwards, and after moulding, a small knife is used to cut the mesh on the pineapple skin.

15. Formed dough is placed in a pan, placed in an oven for final fermentation for 15 to 20 minutes.

16. Remove after fermentation and brush a layer of egg juice on the surface.

Steps 17 to 20

17. Preheat the oven, 180 degrees, the middle layer burns up and down for 15 minutes.

18.

Handy cooking tips

　　1 After mixing, the pineapple skin is still sticky, and a small amount of low-fat flour can be added.The pineapple peel doesn't stick to your hands.The most difficult part of the two pineapple wrappers is to wrap the working part of the bread with the crust, be patient, do not put the crust on the board, this will stick to the board, unless you put a lot of dry powder, but too much dry powder will affect the crispness of the crust.Do not use the kneading method to stir the dough, so that the dough does not rise and affect the doughiness.The dough is topped with pineapple peel, so the second fermentation is about twice and a half the size of the dough.