I made a jar of "pineapple jam" in April, only a small part was used, and the remaining half of the jar was still stored in the refrigerator. Because the jam takes a long time to fry during the production process, is dehydrated more thoroughly, and has a large amount of sugar, most of the remaining jam is pectin and sugar, which generally does not deteriorate easily.
Today, homemade pineapple jam is used to make a home version of sweet toast. Because it contains pineapple jam, it is called "pineapples flavor toast". The main production is as follows;
Note: If friends like homemade jam, please click on the link to view it as a reference;
http://home.meishichina.com/space-96059-do-blog-id-176560.html
Pineapple toast
By AlyciaErnser
Recipe Recommendations
- high-gluten flour 250 grams
- dry yeast 3 grams
- eggs 一枚 60 grams
- fresh milk 100ml
- salad oil 17 grams
- qingshui 40ml
- cooked walnut kernels 30 grams
- dried longan 20 grams
- raisins 20 grams
- fine sugar 15 grams
- salt 2 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Pineapple toast
1
First weigh the flour, then pour in sugar, yeast and salt, then add the salad oil and grasp it evenly with your hands until there are no particles in the flour. Then use a measuring cup to scoop out half of the mixed flour and divide it into two portions. Put it into two combined basins.
2
Add pineapple jam in one portion of flour and mix well. Add eggs in the other portion of flour and grasp well.
3
Mix the flour mixed with the jam with 60ml of water into dough, cover it with plastic wrap for basic fermentation.
4
Another portion of flour that has been mixed with eggs is used to synthesize dough with 100ml of milk and 40ml of water, kneaded until complete, and then covered with plastic wrap for basic fermentation.
5
When the dough is fermented to twice the size, take it out and drain the air inside, then knead the two pieces of dough separately, and use a rolling pin to roll the dough into two cakes of the same size and stack them on top of each other.
6
Then roll it into a one-centimeter-thick rectangular piece, and sprinkle with dried longan on top first.
7
After sprinkled with dried longan fruits on the dough, sprinkle with raisins and crushed walnuts, then press the fruit ingredients firmly with your hands, and spray a layer of fog water on it with a spray kettle. After spraying the fog water, roll the dough with your hands. The tighter the better.
8
After rolling, place the blank into a mold for final fermentation.
9
When the blank is fermented in the mold box to double its size, use an egg brush to apply a layer of egg liquid to the blank.
10
Set the oven at 180 degrees, preheat for 5 minutes, then place the mold in the lower and lower shelves of the oven for baking, and bake with upper and lower heat at 180 degrees for 35 minutes.
11
Bake the surface of the bread until golden brown and remove.
12
Bake the surface of the bread until golden brown before taking out. After taking out, place the bread on a drying rack and hang it to cool.
13
Slice it when eating. At this point, all operations are completed.Pineapple toast Make Tips
Characteristics of this toast: golden color, fragrant smell, soft taste, slightly sweet taste. Warm tips: 1. During the production process, the skin dough should be kneaded until it is complete, while the jam dough with the core material should be kneaded more delicately. 2. Sprinkle the fruit ingredients on the dough layer by layer. If you mix the fruit ingredients, it will be uneven. 3. The blank is more important when rolling, and the tighter the roll, the better. This privately made "pineapple flavor toast" with a large fried spoon is ready. It tastes soft and slightly sweet, has a variety of flavors, and is very good for friends to refer to!