Pineapple Bread

Overview

I made a lot of carrot bread dough at one time, and made some small meal bags. I specially reserved some dough to make several pineapple breads, so as not to make the same type of bread at once and bore the children. The carrot meal bag is simple, that is, no more distribution, only carrot bread.

Tags

• baking
• children
• bread
• breakfast
• beginning of autumn
• butter
• carrot puree
• egg
• high gluten flour
• sugar
• yeast powder
• pineapple
• salt
• water

Ingredients

Steps

1. 1 Cut the pineapple into cubes, add sugar, and marinate for about an hour

   

2. 2 When all the sugar has melted, simmer over medium-low heat

   

3. 3 Cook until the sugar juice is almost gone and it looks like candied pineapple. Let cool and set aside.

   

4. 4 The mixed carrot dough has reached the expansion stage and the film can be pulled out

   

5. 5 Let the dough ferment until it doubles in size

   

6. 6 Exhaust agent.

   

7. 7 Take a piece of dough and put it into the mold. I used a pie plate, and press the dough into the shape of the mold

   

8. 8 I also made a few other shapes and put them all into the baking pan

   

9. 9 Moisturize and ferment until doubled in size. Cover the round buns with pineapples and stuff pineapples at the intersections of the braided buns.

   

10. 10 Preheat the oven to 180 degrees for 5 minutes and bake for 15 minutes,