Passion Fruit Pineapple Toast

Put all ingredients except butter into the mixing bowl.

First, stir at low speed until there is no dry powder.

Then adjust to high speed and stir for 5 to 10 minutes, until a coarse film appears.

A rough membrane appears, the membrane is relatively thick, and when pierced, the edges of the hole are somewhat jagged.

Add butter and mix at low speed until the butter is absorbed.

Then whisk at high speed for 5 to 10 minutes, until a glove-like film appears.

When a thin glove-like membrane appears, it is ready for proofing.

Cover with plastic wrap to ferment, ferment at room temperature of 30 degrees for one hour. Because it rained and the temperature dropped today, it was not 30 degrees, so I fermented for one and a half hours.

Let the dough rise until it doubles in size.

Exhaust, then cover with plastic wrap and let rest for 20 minutes.

Let the relaxed dough release air, then roll it into a long strip.

Flip it over, with the smooth side facing up.

Spread on the jam.

Roll up, thin out the bottom.

After rolling it up, make a few cuts on the surface.

Put it in the loaf pan and let it ferment until it is 80% full.

The dough that has been kneaded.

Fill the cut with jam.

Bake on the lowest rack of the oven with both top and bottom heat at 180°C for 35 minutes, cover with foil after the surface is browned.

Give it a few shakes when it comes out of the oven.

Demolding and cooling.

Slice after cooling.