Pineapple toast(bo luo feng wei tu si )

Pineapple toast

Introduction:

"We made a can of pineapple jam in April, only a small part of it was used, and most of the rest are still stored in the refrigerator. Due to the jam in the production process of frying time is relatively long, dehydration is more thorough, sugar is also a lot of, so the rest of the jam is pectin and sugar, generally not easy to deteriorate. Today, we use homemade pineapple jam to make a family version of sweet toast. Because there is pineapple jam in it, we call it "pineapple flavor toast". The main products are as follows: Note: if you like homemade jam, please click the link to view it for reference; http://home.meishichina.com/space-96059-do-blog-id-176560.html ”

Production steps:

Step 1: first weigh the flour, then pour in sugar, yeast and salt, and then add salad oil. Grasp the flour evenly by hand, and then scoop out half of the mixed flour in a measuring cup. Divide it into two parts, and do not put it into two mixing basins.

Step 2: put pineapple jam into one portion of flour and mix well. Put eggs into another portion of flour and scratch well.

Step 3: mix the flour mixed with jam with 60ml water to form a dough, cover it with plastic film for basic fermentation.

Step 4: another portion of flour that has been mixed with eggs is mixed with 100ml milk and 40ml water to form a dough, kneaded to the complete stage, and then covered with plastic film for basic fermentation.

Step 5: when the dough is fermented to twice the size, take it out and press flat to exhaust the air inside, then knead the two pieces of dough separately, roll the dough into two cakes of the same size with a rolling pin and stack them.

Step 6: roll it into a one centimeter thick rectangle and sprinkle with dried longan.

Step 7: Sprinkle the dried longan on the dough, then sprinkle the raisins and broken walnuts, press the fruit firmly by hand, and spray a layer of fog water on it with a spray kettle. After spraying the fog water, roll up the dough by hand, and the tighter the roll, the better.

Step 8: after coiling, put the blank into the mold for final fermentation.

Step 9: when the blank is fermented to twice the size in the mold box, apply a layer of egg liquid on the blank with an egg brush.

Step 10: set the oven at 180 degrees and preheat it for 5 minutes, then put the mold into the middle and lower rack of the oven for baking, and bake it at 180 degrees for 35 minutes.

Step 11: bake the surface of the bread until golden yellow.

Step 12: bake the surface of the bread until it is golden, then take it out, and put it on the air rack to cool.

Step 13: slice when eating. At this point, all operations are completed.

Materials required:

High gluten flour: 250g

Dry yeast: 3 G

Eggs: 60g each

Fresh milk: 100ml

Salad oil: 17 G

Water: 40ml

Peach kernel: 30g

Dried longan: 20g

Raisins: 20g

Sugar: 15g

Salt: 2G

Note: This toast features golden color, fragrant smell, soft taste and slightly sweet taste. Warm tips: 1. In the production process, the skin dough should be kneaded to the complete stage, while the heart material jam dough only needs to be kneaded more delicately. 2. Fruit materials should be spread on the dough layer by layer. If the fruit materials are mixed together, the spreading will be uneven. 3. The billet should be tight when rolling, and the tighter the rolling, the better. This privately made "pineapple style toast" with big spoon is ready. It tastes soft and slightly sweet, with various tastes. It's very good for your reference!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Bo Luo Feng Wei Tu Si