Pineapple-Filled Bread
Pineapple bread filled with jam or cream, topped with a crispy pineapple crust.
Ingredients
bread flour
500 g
granulated sugar
90 g
salt
5 g
dry yeast
10 g
butter
20 g
egg
50 g
water
250 ml
butter (for pineapple crust)
150 g
bread flour (for pineapple crust)
220 g
powdered sugar
100 g
egg (for pineapple crust)
50 g
egg wash (for brushing surface)
to taste
coconut powder (for decoration)
to taste
jam or butter (for filling)
to taste
Instructions
1
Make the dough
Refer to the "Basic Dough Method" on pages 14 and 15. Divide the dough into 50 g portions and roll each into a cylinder from top to bottom.
2
Prepare for adhesion
Brush with a little water so the pineapple crust adheres more easily.
3
Prepare the pineapple crust
Flatten the pineapple crust.
4
Cover with the pineapple crust
Place the pineapple crust over the dough and press gently.
5
State before fermentation
Reference image before fermentation. The dough is about 8 cm long and 4 cm wide.
6
State after fermentation
Comparison image after fermentation. The dough is about 9 cm long and 5 cm wide.
7
Brush egg wash and bake
Lightly brush with egg wash, then place in the oven to bake.
8
Prepare the filling
Once baked and cooled, slice the bread in half but do not cut all the way through.
9
Finish
Spread with jam or butter, then sprinkle with coconut powder to complete.
