Pineapple bag
By VicentaLakin
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Recipe Recommendations
- sweetening
- baking
- several hours
- simple
Steps for Pineapple bag
1
flour 150g, milk 70g, sugar 30g, yeast 2g, whole egg fluid 10g, salt mixed in small amounts into swarms。
2
add butter 15g, smooth。
3
It ferments twice as big in warm places。
4
Scratch the noodles and split them into four equals。
5
pineapple peels are made while waiting for fermentation. butter, 20g, 20g white sugar, a little salt, 10g full egg fluid, passing. add flour 40g, corn starch 10g, tweaking。
6
Split into four。
7
THE PINEAPPLE PELLETS WERE CRUSHED, HALF-PACKED, PINEAPPLE STRIPS WERE DRAWN WITH A KNIFE, EGG FLUIDS WERE BRUSHED, FERMENTED TWICE IN THE OVEN, AND THE PINEAPPLE WAS SENT TWICE AS BIG AS THE PINEAPPLE, 350 F FOR 15 MINUTES。