Hong Kong pineapple bag
By VicentaLakin
Speaking of Chinese's favorite bread, it's not a stick, it's not a bagel, it's not like a country bread, it's like a country bread, it's gotta be a bean bread, a soy bag, a pineapple bag, and so on. pineapple buns must be the best. But, you know, pineapple bags are a lot of different, port, desktop, wide. In Hong Kong's tea restaurant, the famous "Ice Fire pineapple oil" is a Hong Kong pineapple bag with butter. Hot pineapple buns with cold butter, which I can't think of except for home and real teahouses. I'll teach you to make homemade pineapple
Recipe Recommendations
- high-gluten flour 250g
- water 120g
- eggs 40g
- fine sugar 35g
- salt 3g
- yeast 3g
- butter 25g
- egg liquid 25g
- low-gluten flour
- sweetening
- baking
- several hours
- ordinary
Steps for Hong Kong pineapple bag
1
Post-oil, handmade or bakery cooker rubbing to full expansion stage, rolling round for first fermentation (reference formulation: manual laminate)
2
during the fermentation, we made pineapple skins, softened 60 g butter in the egg basin, smoothed it
3
and then it's down to 72 g fine sugar mix
4
and then two times into 25 g egg fluid
5
Just give it a smooth one
6
pineapple skin is less demanding
7
It's a rubber razor. pineapple skins are a little sticky at this point, so if it's not very plastic, you can put them in the freezer for a while
8
Take out the pasta exhaust once fermented
9
splits into eight equal rolls. about 57g each
10
pineapple skin split into eight equals, around 34 g each
11
Take a pineapple skin and hold it in your hand
12
I'm up there, I'm at the mouth. Move
13
The left hand is on the map, the right hand is on the bag, and the bag is around a quarter of the rest of the dough
14
In turn, as shown in the figure
15
Brush the egg fluid with a pineapple wrap
16
The room's about twice the size. The oven's about 180 degrees and 18 minutes
17
Or you can do it without scratching, and when the fermentation's done, you can do it straight into the oven