Monster Academy Mike’s Pineapple Bread

Overview

Pineapple bread is a favorite bread for many children because it tastes very sweet. Today's Mike's pineapple bread uses the Chinese method. The inner texture of the bread is softer. Although the outer puff pastry is beautiful green, it is actually dyed with natural spinach juice without any artificial coloring. It will be absolutely safe for children to eat.

Tags

• baking
• children
• afternoon tea
• birthday
• baking powder
• bamboo toner
• butter
• cake flour
• cocoa powder
• egg liquid
• high gluten flour
• low gluten flour
• milk powder
• spinach juice
• sugar
• milk
• salt
• water

Ingredients

Steps

1. 1 Mix all medium-grade ingredients (150G high-gluten flour, 10G egg liquid, 40G baking powder, 2G water, 54G) into a dough and leave it to ferment for about 1 hour to 1 and a half hours.

   

2. 2 Put the fermented Chinese seeds into the bread machine, mix with the remaining dough ingredients: 20G high-gluten flour, 45G sugar, 40G salt, 2G milk powder, 5G butter, 30G water, 40G and knead into a film-forming dough.

   

3. 3 Leave for 40 minutes for the first fermentation.

   

4. 4 After the first fermentation is completed, gently press out the internal air, divide it into eight small portions, knead into small dough and leave it for about ten minutes for intermediate fermentation.

   

5. 5 After the first fermentation is completed, gently press out the internal air, divide it into eight small portions, knead into small dough and leave it for about ten minutes for intermediate fermentation.

   

6. 6 During the medium fermentation time, you can prepare three colors of meringue. Make the green meringue first, (25G butter, 20G sugar, 65G low-gluten flour, 65G spinach juice 10G). Let the butter soften at room temperature and stir together with the sugar until it becomes white. Add the spinach juice, mix well and sift in low Gluten flour, mix evenly and knead into a ball and put it in the refrigerator for more than an hour. Do the same for white (butter 10G sugar 10G low-gluten flour 30G milk 4G) and black pastry (butter 10G sugar 10G low-gluten flour 30G milk 4G bamboo charcoal powder 1G).

   

7. 7 Take a small green round puff pastry, place it in plastic wrap and roll it into a round sheet.

   

8. 8 The dough that has finished fermenting in the middle is rolled into a small round shape again.

   

9. 9 Wrap the green puff pastry.

   

10. 10 Take out the white pastry, roll it into thin slices, and use a round mold of appropriate size to cut out the outline of the eyes.

    

11. 11 Attach the white eye outline to the green pastry dough.

    

12. 12 Roll out the black pastry into thin slices and use a smaller round mold to cut out the black eyes.

    

13. 13 Use a mold larger than the black eye to cut out the outline of green eyes on the green pastry

    

14. 14 Attach the eye set to the bread dough, and attach two cute corners to Mike.

    

15. 15 Mix all the chocolate ingredients for painting the mouth (cream, 10G sugar, 10G egg liquid, 10G low-gluten flour, 15G cocoa powder, 3G) into a paste and put it into a piping bag. The front end has a narrow opening. Draw a big smiling mouth for Mike.

    

16. 16 After everything is done, let it ferment for about 30 minutes for the second fermentation. After the second fermentation is completed, preheat the oven to 170 degrees and bake for about 17 minutes.