Crispy Pineapple Jam Rolls

Overview

Please enter a recipe description

Tags

• baking
• cake flour
• egg
• high powder
• instant dry yeast
• milk powder
• unsalted butter
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Take an appropriate amount of pineapple jam, add a little starch, mix well, heat over low heat, stirring constantly until the jam is thick, let cool and set aside;

   

2. 2 Beat the dough until it expands, you can pull out the film, round it into a basin, and put it in the refrigerator to ferment overnight;

   

3. 3 The temperature in the refrigerator is 7 degrees, and the pot is filled overnight. Take it out from the refrigerator, press it slightly to release the air, roll it into a round shape, and let it return to room temperature for 1 hour;

   

4. 4 After the dough has warmed up, turn it over, press, deflate, press into a rectangular shape, then use a rolling pin to roll it into a large long piece, roll out the bottom edge thinly,

   

5. 5 Spread pineapple jam on the dough sheet, press the top with your hands to serve as a bread core, then slowly roll up the dough sheet to the final edge, and pinch the joint tightly with your fingers;

   

6. 6 Use a knife to quickly separate the dough stick from the middle, and then divide each section into 4 equal parts, a total of 8 pieces of dough; put the cut dough into the mold, expand the dough slightly with your hands, and keep the height the same,

   

7. 7 Cover with plastic wrap and let it rise for an hour at room temperature. Brush the surface with egg wash and sprinkle with crispy chips. Place in a preheated 180 degree oven on the middle and lower racks for 20 minutes. For the last 5 minutes, cover the surface with tin foil;