65
3
5
4
ƙ
Do not press
ഖဂ
(Cancel)
ő
Open the lid when you hear the beep sound.
Add the cookie dough.
①
Place the bread dough in the middle of the bread
pan again.
②
Place the cookie dough on the bread dough with the
egg-coated side facing downward.
③
Slightly press the sides of the dough (do not press hard)
④
Sprinkle granulated sugar from above.
Within 15 min
Close the lid
Restart
＊
The bread will be deformed upon over exertion.
When you hear any beep sound, press
ഖဂ
(Cancel) and take
out the bread.
After the bread pan is cooled down for about 2 min,
take out the bread
Method of cookie dough making
Ɲ
ƙ
ƛ
Ɯ
*
Making Dough
①
Mix low-gluten flour and baking powder and shift
them together.
②
Use a wooden spatula to mix the butter
at room temperature till they become
creamy.
③
Add granulated sugar by
small quantity in 2
ċ
3
times. Mix the butter after
each addition till the butter
become whitish and smooth.
④
Add eggs by small quantities in 3
ċ
4 times.
Fully mix after each addition. Finally,
add the vanilla essences.
＊
Reserve 1/2 teaspoon of egg liquids.
Add the powder mix in Step
①
and evenly mix them till
the granules of powder
disappear.
⑤
Tips for making pineapple bread!
●
You may also cut patterns on the
surface of the cookie dough.
Use a bamboo stick to cut patterns
in a depth of not over 1 mm.
The cookie dough may crack
and break down if the patterns
are cut too deep.
●
Do not put in the cookie dough
before it is flexible and bendable
enough.
That helps to make good-looking
pineapple breads.
(
⑥
Make the dough a round
shape, cover with plastic
wrap and put it in the refrig-
erator for over 20 min.
Rolling flat
Use a rolling pole to roll the
dough into a flat circle with
a diameter of 14
ċ
15 cm.
⑦
＊
Cover the dough with a
plastic wrap for the conve-
nience of rolling.
Coat one side of the dough with the reserved
egg liquids (1/2 teaspoon).
⑧
Time required: about 2 h and 15 min.
Bread
Pineapple bread
