Pineapple bag
By VicentaLakin
Pineapple buns have always been my favorite, like pineapple-skin fragrances, and bread is soft, though there's no pie in it
Recipe Recommendations
- high-gluten flour 250g
- butter 20g
- white granulated sugar 50g
- water 80g
- milk 20g
- yeast 4g
- salt 2g
- eggs one
- low-gluten flour 50g
- milk powder 5g
Steps for Pineapple bag
1
Get everything ready
2
I'll mix the pineapple peel flour with the milk powder and pour it on the pressboard and open an empty circle in the middle
3
Add sugar, butter, eggs evenly
4
Just add flour slowly, fold it evenly, and cover it up
5
And then we'll prepare the noodles: a smooth mix of sugar, milk, water, eggs
6
Add high-strength flour, yeast mix it, so that the flour fully absorbs water, soften it up
7
When the face of the face is smooth and not sticky, add butter, then the salt is smooth until the face is smooth enough to pull out the thin film
8
After 10 minutes of static, a small roll of 50 grams each (only one plate on the map) will be fermented in the oven
9
Put the pineapple peel in the circle
10
Two times the size of the fermented group. Move
11
Scratch the egg fluid, scratch the face of the toothpicks like a diamond
12
BAKE IN A PRE-HEATED OVEN, 170 DEGREES ON FIRE, 150 DEGREES ON FIRE, 12 MINUTES ON TOAST (USING CKTF-30GS)
13
It's coming out