Desktop pineapple bag
By VicentaLakin
Pineapple buns are famous, and there's a bread in the baking ring that's very good for starters. How can you miss that? Pineapple bags are of three kinds: Hong Kong, wide, and desktop today, with a very good-looking desktop, but the three methods of production are similar. It's just a little bit of ointment, and the Hong Kong pineapple skin doesn't feel the same way about sugar, and it's not wrapped up, but on the back. It's all for sale, and it's not a good idea. It's better to eat pineapple skin, especially if it's just baked. It's like you're so excited to think that Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha! There will be more baked in the future, and slowly try to take pictures of the work。
Recipe Recommendations
- high-gluten flour 200g
- white granulated sugar 40g
- eggs 10g
- milk 120g
- butter 15g
- salt 2g
- yeast 3g
- low-gluten flour 80g
- powdered sugar 60g
- milk powder 15g
- sweetening
- baking
- half an hour
- simple
Steps for Desktop pineapple bag
1
pineapple wraps first, raw materials other than butter are ploughed into the baker, then butter is added, and then two rubbing programs reach full expansion, and then they wake up twice as big
2
It's time to make pineapple skin. Butter with sugar powder gets lighter
3
this is when you slowly add 20 g of egg fluid to the equation
4
sift in 80g low powder, tuned with a rubber razor, then put in a freezer for 30 minutes (for plastics)
5
it's a 35-g piece
6
It's time to vent the good noodles
7
Split six pieces, 20 minutes in the middle of the roll
8
Once again, pineapple skin, pineapple skin, pineapple skin
9
Push it up slowly, like making mooncakes. Out
10
He's got a knife and he's got a tattoo
11
It's twice the size
12
The oven preheats at 180 degrees in 12-15 minutes