Yogurt pineapple toast

Dough ingredients: 250g flour, 35g fine sugar, 1/4 tsp salt, 3g yeast, 80g plain yogurt, 80g water, 20g butter. Pineapple peel: 40g softened butter, 30g powdered sugar, 15g whole egg liquid (I want 2 quail eggs), 55g cake flour, 10g milk powder

Pour all the dough ingredients except butter into the bucket to start the dough mixing process

Check the extent of gluten expansion

Pour in the butter and start the dough mixing process again

Check that the gluten can be stretched until the film is very thin and not easy to break, then it can be fermented

Ferment until 80% full

$Yogurt pineapple toast step 6$

Divide into thirds and continue to relax

Roll out the dough

Roll it up from top to bottom and roll it out again with the rolled edge facing down

Put it into the mold and continue fermentation for the second time

Make pineapple skin: soften butter at room temperature and add quail eggs

Pour in caster sugar

Pour in the sifted milk powder and low-gluten flour and mix well

Reconciled dough

Lay out the prepared pineapple skin (the weather is too hot and the production time is too tight. The skin is not yet frozen and hard to roll out, which is very unsightly)

Bake in the preheated middle and lower racks at 190 degrees for 40 to 45 minutes

Pay attention to the coloring process during the process. You can press the bread with your fingers. If there is a concave mark, it will return to its original shape immediately and it is baked

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