Pineapple burrito

Recipe Recommendations

• high powder 225 grams
• low powder 25 grams
• fine sugar 40 grams
• milk powder 10 grams
• water 115 grams
• unsalted butter 30 grams
• eggs one
• instant dry yeast 4 grams
• salt 3 grams

• sweetening
• roast
• several hours
• ordinary

Steps for Pineapple burrito

1

(a) Take appropriate pineapple sauce, add a little starch, mix it, heat it with a little fire, and mix it constantly, to the point where it is sticky, cool and ready for use

2

(a) The noodles are extended to pull out the film, round the basin and freeze in the fridge for one night

3

Refrigeration room temperature of 7 degrees, distributed overnight to full basins, removed from the freezer room, slightly press pressure exhaust, roll round, room temperature returning one hour

4

When you get back to the temperature, you flip, press pressure, you pump, you press pressure to grow squares, then you use your scepter to make it big and thin

5

(b) The face is covered with pineapple jam, the top of which is used as the core of bread, and then the face is rolled up slowly, to the end edge, and the finger is held tight

6

Quickly separated the bar from the middle with a knife, divided into four equals for each segment, for a total of eight dough; cut the face in the mold, with a small hand to expand the lower band slightly and maintain the same height

7

(b) Covering the film, two rounds of one hour at room temperature, an egg brush, a soufflé, an oven with a preheated temperature of 180 degrees, mid-floor, 20 minutes; and, last 5 minutes, covering the surface with tin paper

Recipe Categories

• baking Recipes