116
ʝ
ʛ
ʜ
ʙ
Ɨ
Mix low-gluten flour and baking powder and
shift them together.
Ƙ
Use a wooden spatula to mix the butter at
room temperature till they become creamy.
ƙ
Add granulated sugar in
small quantities 2
ċ
3
times. Mix the butter after
each addition till the butter
becomes whitish and
smooth.
ƚ
Add eggs in small quantities 3
ċ
4 times.
Fully mix after each addition. Finally, add the
vanilla essence.
＊
Reserve ½ tsp of egg liquids.
ƛ
Add the powder mix in
Step
Ɨ
and evenly mix
them till the granules of
powder disappear.
Ɯ
Make the dough a round
shape, cover with plastic
wrap and put it in the
refrigerator for over 20 min.
Ɲ
Use a rolling pin to roll the
dough into a flat circle with
a diameter of 14
ċ
15 cm.
ƞ
Coat one side of the dough with the reserved
egg liquids (½ tsp).
ő
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.
ő
Do not put in the cookie dough
before it is flexible and bendable
enough. This helps the cookie
dough to form a better shape.
＊
Cover the dough with a
plastic wrap for the conve-
nience of rolling.
The cookie dough may crack
and slide down if the patterns
are cut too deep.
Making Dough
Rolling flat
Tips for making pineapple bread!
Method of cookie dough making
4
Close the lid
Restart
Ɨ
Place the bread dough in the middle of the bread pan
again.
Ƙ
Place the cookie dough on the bread dough with the
egg-coated side facing downward.
ƙ
Slightly press the sides of the dough (do not press hard)
ƚ
Sprinkle granulated sugar on top of the cookie dough.
Open the lid when you hear the beep sound.
Add the cookie dough.
3
ő
Do not
press
ഖဂ
(Cancel)
Within 15 min
Time required: about 2 h and 15 min
＊
The bread may become deformed upon over-exertion.
5
Press
ഖဂ
(Cancel) when you hear the beep sound.
Take out the bread pan and cool it for about 2 min. Then
take out the bread
Pineapple bread
③
