Bake Hawaiian beans at 160℃ for 10 min, cool, break and mix with souffle evenly. You can also change your favorite stuffing. Take a dough, pat it out and flatten it with air, roll it out with a rolling pin, turn it over and add the souffle filling, and roll it up from top to bottom.

Roll it up tightly, put it down and put it in the cake baking mold. You can also put baking paper in the baking mold. I use a separate non-stick mold, spray the surface water into the oven, put a cup of hot water at room temperature of 26 degrees to help double it, and make it 50 minutes after the oven.

Take out the baking mold and put it in the oven 190 degree preheating 10 minute.

Spread the whole egg liquid on the dough surface and sprinkle with pineapple granules.

My little oven in the oven 150 degree baking 18 minutes. Pay attention to coloring, take it out and shake it, and put it on the grill to cool it, so as not to burn it. The original baking temperature was 170/ 170 and 18 minutes.

Let it cool, the bread is super tender, and the bread is really super soft ~

It's done.