Crispy pineapple jam bread roll
Published Sep 3, 2021 at 23:57pm ET

Make bread with pineapple jam. Its sweet and sour.
Food Material List
- 1 High powder 250g
- 2 Berry sugar 40g
- 3 Unsalted Butter 30g
Operational steps
- 1 Take appropriate amount of pineapple jam, add a little starch, stir well, heat with small fire, continue stirring until the jam is sticky, cool and stand by.
- 2 Material other than butter is put into the bread machine bucket and a noodle blending program is started.
- 3 After a noodle blending process, add butter and continue a noodle blending process.
- 4 Beat the dough until the film is pulled out.
- 5 Put it in a bowl and refrigerate for one night.
- 6 Refrigerator temperature 7 degrees, overnight to the full basin, take out from the refrigeration room, slightly press the exhaust.
- 7 Roll round and return to room temperature for 1 hour.
- 8 The dough after warming up is rolled over, pressed, exhausted, pressed into rectangular shape, then rolled into large sheets with a rolling pin, and rolled thin at the bottom.
- 9 Spread pineapple jam on the face, use hand as bread core at the top, roll up the face slowly, roll up to the last edge, and pinch the joint tightly with your finger.
- 10 Use a knife to quickly separate the bat from the middle and divide each section into four equal parts, totaling eight dough. Put the cut dough into the mould and extend the dough slightly with your hands to keep the same height.
- 11 Cover with plastic film for two hours at room temperature, brush egg liquid on the surface, sprinkle fragrant crisp grains, heat 180 degrees oven, middle and lower layers for 20 minutes, cover with tin paper for the last 5 minutes, then take out and cool off.
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