Kneadless pineapple bread, which is a simple and delicious recipe that eliminates the need for a tedious chef to knead dough, allows you to enjoy baking in a relaxed way. Imagine the dough sitting quietly in the fridge overnight, and on the second or third day, you just need to simply shape it and you can bake delicious bread. In addition, the texture of this bread is not inferior to that of bread baked with a chef's machine, and it is full of Q-elastic texture and rich aroma.
Today, when you want to taste the fragrant pineapple bread, just prepare the dough and the crispy pineapple skin at the same time. The dough slowly rises in a warm environment, while the pineapple skin gives off an enticing aroma in the oven. When the two are perfectly combined, you can taste the fragrant pineapple bread. It has a crispy outer skin and a soft interior, and every bite is filled with a rich pineapple aroma that will leave you with a lingering aftertaste.
Knead-free pineapple bread is not only simple and easy to make, but also delicious. You can easily bake such bread at home and enjoy the joy of sharing the meal with family and friends. Whether it's breakfast, lunch or dinner, it's a rare delicacy. Come and try it, let the aroma of no-knead pineapple bread fill your home, and let the joy of food accompany you every day!
Ingredients: Dough: 300 grams of gluten flour, 4 grams of yeast powder, 36 grams of sugar, 215 grams of milk, 4 grams of salt, 25 grams of olive oil
Pineapple skin: 55 grams of cream, 65 grams of powdered sugar, 25 grams of egg mixture, 125 grams of cake flour, 7 grams of milk powder
1. Prepare the dough a day or two before: add yeast and sugar to the milk and mix well. Put gluten flour and salt in the large box, then pour the freshly mixed milk yeast sugar into the dough, then knead the olive oil into the dough, cover the lid, and put it in the refrigerator to ferment at a low temperature.
2. When you have time, take out the rod to the surface to be smooth, and it is easier to divide it into two rods. I roded three times. Roll well, very smooth surface. Divide into two portions, put back in the box, put back in the box to continue the low-temperature fermentation, and put it back in the refrigerator.
3. After one night, when I was making bread, I took it out, and some dough had been distributed. Divide into 12 portions (46-48 grams each) and set aside to ferment for 50 minutes. Now prepare the pineapple skin: first beat the cream, then add powdered sugar, milk powder, egg liquid, and finally add low-gluten flour to form a ball, put it in a plastic bag, put it in the freezer for 3 minutes, and then take it out for better operation.
4. Remove the pineapple skin and divide into 12 portions. Spread each piece of pineapple peel on each dough, draw the lattice with a spatula and place it on a baking sheet. After 50 minutes, apply the egg mixture to the pineapple skin. Preheat the oven to 175 degrees and bake the pineapple bread at 175 degrees for 20 minutes.