Hong Kong pineapple bag
By VicentaLakin
The family loves pineapple buns, so they make some. As for the taste, it's gone
Recipe Recommendations
- high powder 310g
- water 120g
- eggs one
- milk powder 30g
- butter 30g
- yeast appropriate amount
- sugar 60g
- salt appropriate amount
- low powder 100g
- egg liquid 30g
- white oil 30g
- baking soda appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Hong Kong pineapple bag
1
Set up all the material (except butter) and put it in the cook machine (bread machine). Start
2
Flour is basically covered in groups and can be added to butter. Keep going
3
Bring up the rubbed noodles and ferment for about 1.5 hours
4
Put the pineapple peel material in pressure
5
This is a fermented pasta, some flour on a silica
6
It's divided into about eight small groups, rolling around。
7
The pineapple skin is softly flattened, it is softly placed on the bun and it continues to ferment for a while in the oven。
8
Baking
9
Hey, it's out
10
pineapple skin
11
A close-up
12
The organization inside! Super soft! HeyHong Kong pineapple bag Make Tips
A classic among classics! Everyone finds it strange that I don't use a knife to score my pineapple crust. However, the crust comes out of the oven looking very natural! The secret is adding a little baking soda. Honestly, while scoring the crust with a knife creates a beautiful pattern, I personally feel that adding this bit of baking soda makes the texture more natural, and it tastes incredibly crispy! I also added the right amount of salt; besides adding a savory note, it balances out the cloying sweetness. This reminds me of the pineapple buns I had in Macau—the crust had a slightly salty flavor