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Mix low-gluten our and baking powder
and shift them together.
Use a wooden spatula to mix the butter
at room temperature till they become
creamy.
Add granulated sugar by
small quantity in 2 ~ 3
times. Mix the butter after
each addition till the butter
become whitish and smooth.
Add eggs by small quantities in 3 ~ 4
times. Fully mix after each addition. Finally,
add the vanilla essences.
Reserve 1/2 teaspoon of egg liquids.
Add the powder mix in Step
c
and evenly mix them
till the granules of powder
disappear.
Making Dough
Rolling at
Tips for making pineapple bread!
Method of cookie dough making
Make the dough a round
shape, cover with plastic wrap
and put it in the refrigerator for
over 20 min.
Use a rolling pole to roll the
dough into a at circle with
a diameter of 14 ~ 15 cm.
Cover the dough with
a plastic wrap for the
convenience of rolling.
Coat one side of the dough with the reserved
egg liquids (1/2 teaspoon).
You may also cut patterns on the
surface of the cookie dough.
Use a bamboo stick to cut patterns
in a depth of not over 1 mm.
Do not put in the cookie dough
before it is exible and bendable
enough.
That helps to make good-looking
pineapple breads.
The cookie dough may crack
and break down if the patterns
are cut too deep.
Open the lid when you hear the beep sound.
Close the lid
When you hear any beep sound, press “Stop” and take out
the bread.
After the bread pan is cooled down for about 2 min,
The bread will be deformed upon over exertion.
Add the cookie dough.
Restart
take out the bread
Within 15 min
Do not press
“Stop”
①
Place the bread dough in the middle of the bread pan
again.
②
Place the cookie dough on the bread dough with the
egg-coated side facing downward.
③
Slightly press the sides of the dough (do not press
hard)
④
Sprinkle granulated sugar from above.
Bread
Pineapple bread
EN27
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