Hong Kong pineapple bag
By VicentaLakin
Many tea restaurants in Hong Kong supply pineapple buns with milk tea for breakfast or tea in the afternoon, and it is hard to forget about the pineapple skin. When fresh pineapple buns are removed horizontally and a piece of cold butter is caught, the butter is melted by the temperature of the pineapple buns, and the fragrance of butter is so thick that it is eaten. The traditional pineapple packs are unplugged and, if modified, they can be made with a variety of materials, such as bean sand, milk yellow and pineapple, etc。
Recipe Recommendations
- high-gluten flour 150 grams
- milk powder 15 grams
- salt 1.5 grams
- fine sugar 30 grams
- whole egg liquid 15 grams
- dry yeast 5 grams
- water 65 grams
- butter 15 grams
- low-gluten flour 60 grams
- powdered sugar 30 grams
- milk fragrance
- baking
- several hours
- simple
Steps for Hong Kong pineapple bag
1
All bread materials except butter (the main ingredient in the details of the food items) were poured into the bread machine and the face rub was activated for about 25 minutes。
2
It is possible to ferment in an environment of around 28 degrees of temperature when it is rinsed into butter in 10 minutes and the pasta is fermented into an extended phase。
3
The fermentation is twice as big, and a hole is poked in the face。
4
Scratch exhausts split into 5 pieces, rolling round, fermenting in the middle for 15 minutes。
5
At this point, pineapple skin can be prepared. Soft butter is poured into white, into sugar powder, salt, milk powder, evenly mixed。
6
The egg fluid was added three times, each time fully blended with butter and next time, to be fully integrated with the egg fluid。
7
Put low-banded flour in, softly plattered with spoons, and no more eggbeaters。
8
A smoother hand is sufficient, and if it is still sticky, it can make up some low-banded flour. The case was covered in thin powder, and the pineapple skin was divided into five. pineapple peels can also be made before the pasta is rubbed, and cold storage is available。
9
Here we go, wrap the pineapple skin and press the noodle on it. A little push, flatten the pineapple。
10
The right hand squeezed the noodles by an outward inlet, and the pineapple skin slowly “crawled” to the dough. Until the pineapple skin was wrapped in more than three quarters of the dough。
11
Keep it down, pineapple wrap。
12
Light brushing of egg fluid on the skin of pineapple。
13
Scratch the pineapple with a knife。
14
When you're done with the pattern, you can ferment. The fermentation is about twice as large, placed in a pre-heated oven, approximately 170-180 degrees baked for 15 minutes, and pineapple skin is just colored。