Pineapple Ice Bread Recipe

Sponge preparation:

Mix all ingredients in the sponge mixture together, slow speed for 5 minutes, then fast speed for 2 minutes.

The mixing water temperature should be 20-25℃, the dough temperature after exiting the mixing bowl should be 20-26℃, and the gluten content should be 50-60%.

Refrigeration method: Refrigerate at 12℃ for at least 8 hours, until the volume doubles.

Direct method: Proofing chamber 28℃, humidity 85%, 120 minutes, until the volume doubles.

Main dough preparation

Mixing: After thoroughly mixing all the dry ingredients, add the scalded base, the starter culture, and the liquid ingredients.

Stir slowly for 3 minutes, then stir quickly for 4 minutes, until the gluten is 70-80% developed.

Add butter

Stir until the gluten is fully developed.

Divide the kneaded dough into four portions, each weighing 530 grams, i.e., 530 grams of plain dough.

Mix 3 grams of matcha powder with the matcha powder, mix 5 grams of black cocoa powder with the chocolate powder, and mix 7 grams of dragon fruit powder with the dragon fruit powder.

Relaxation: Relax for 30 minutes at room temperature of 27°C and humidity of 45%.

Divide the dough into 40-gram portions.

Harvest into a circle

Resting: Let the dough, shaped into a round ball, rest again for 30 minutes at room temperature (27°C).

Shaping: Flatten the dough to release air.

Roll into a ball

Cover the surface with 12 grams of pineapple crust and seal it at the seam of the bread as shown in the picture.

Proofing: Place the shaped dough in a proofing box at 35℃ and 80% humidity for about 45 minutes.

Baking: Bake the proofed bread at an oven temperature of 210℃ (top heat) and 170℃ (bottom heat) for about 14 minutes.

Decoration: After the baked bread has cooled, poke a hole in the side of the bread (stir the inside of the bread with chopsticks to make the internal space larger), and pour in 50 grams of cream filling.

Product completed

Pineapple peel

Soften the butter and mix it with the powdered sugar until smooth.

Add the eggs in batches and mix well.

Divide the flour into four portions, each weighing 190g and each portion weighing 152g. Add 2g of matcha powder, 3g of cocoa powder, and 3g of dragon fruit powder to each portion.

Add the egg mixture to the flour and mix well with a spatula.

Remove from the refrigerator, wrap in plastic wrap, and refrigerate.

Remove the pineapple skin and roll it out with a rolling pin to a thickness of 2mm.

Simply cut it out using a round mold SN3850.

For the iced cream filling: 1. Whip the heavy cream B until it reaches 90% stiffness and refrigerate for later use.

2. Mix the sugar, cornstarch, low-gluten flour, and water until smooth and set aside.

3. Soften the cream cheese and stir until smooth. Add the cream cheese from step 2 in batches and stir well.

4. Bring the milk and heavy cream A to a boil in a pot.

Add the ingredients from step 3 in batches and mix well.

Pour it back into the pot

Cook over low heat, stirring constantly, until thickened. Turn off the heat.

Add butter and mix well.

Seal with plastic wrap and refrigerate until ready to use.

Divide the whipped cream filling into 4 portions, each weighing 675 grams.

Original flavor with 5 grams of lemon juice

Divide the whipped cream B into 4 portions, each weighing 337 grams.

Mix well with the cream filling and refrigerate until ready to use.

Add 5 grams of matcha powder for matcha flavor

Chocolate flavored with 150g melted dark chocolate + 100g crushed Oreos

Peach cream filling with 210g diced peaches

Oreo crumbs can be mixed in before the final use.