Raisin and pineapple bread

Raisin and pineapple bread

Introduction:

Production steps:

Step 1: put the bread ingredients into the toaster

Step 2: knead into dough

Step 3: ferment to twice the size

Step 4: soak pineapple in salt water, wipe dry with kitchen paper and control the moisture

Step 5: after the raisins are soaked in warm water, dry them with kitchen paper to control the moisture

Step 6: divide the fermented dough into three parts, drain the air and let it rest for a while

Step 7: take one portion of the dough and roll it into a rectangle

Step 8: as shown in the picture, cut both sides into strips

Step 9: spread the fruit in the middle

Step 10: cover the noodles on both sides of the fruit one by one, and finish the end;

Step 11: decorate the surface with some fruits; ferment for 20-30 minutes

Step 12: preheat the oven at 180 ℃ and bake for about 30 minutes, then the surface of the bread is golden

Materials required:

High gluten flour: 300g

Water: 150g

Corn oil: 20g

Fine granulated sugar: 50g

Dry yeast: 1 teaspoon

Salt: 1 teaspoon

Milk powder: 12g

Raisins: moderate

Fresh pineapple: right amount

Note: * it's the same with other fruits. Try to control the water content of dry fruits as much as possible. Otherwise, the bread will be wet and taste bad. If the color is too fast, you can cover it with tin foil

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Fruity