Pineapple bag
By VicentaLakin
A pineapple bag made of yogurt。
Recipe Recommendations
- high-gluten flour 240 grams
- low-gluten flour 40 grams
- Homemade thick yogurt 160 grams
- eggs 50 grams
- egg liquid 30 grams
- butter 15 grams
- sugar 20 grams
- salt 3 grams
- yeast 4 grams
- powdered sugar 60 grams
- milk powder 5 grams
- sweetening
- roast
- a day
- ordinary
Steps for Pineapple bag
1
All the bread, except butter, is placed in the bread drums, and a one-and-a-face programme is covered with thick film。
2
Add butter。
3
One more one-faced program is ready for the film。
4
Put it in the basin, cover it, freeze it for more than 10 hours, and ferment it up to two times. I rubbed my face the first night, put it in the fridge until noon the next day。
5
The next day, we'll take out the noodles and warm up and start making pineapple skin. The butter room is softened, and when it is whitened, salt, sugar, powdered milk is mixed, and the egg fluid is tuned three times, low powdered and smoothed. 9 copies of the same。
6
Take a pineapple skin, round and flatten, preferably with thin middle edges, such as wrapping the bread noodles, squeezing them in the right hand by the outward way, and allowing the pineapple peels slowly to “crawl” onto the noodles。
7
Let the pineapple wrap three-quarters of the dough. It's the only way a man can take pictures again. Can you imagine me taking pictures with my hands full of oil, my hands full of noodles and my cell phones
8
If you're in line。
9
The oven is fermented up to two times the size of the oven, the surface is brushed with egg fluid, and the plaster is gently drawn with a knife. Fire in the oven at 180 degrees, about 20 minutes. On the surface, it's golden, it's dry until the temperature of the hand is kept in a bag, and it's as soft as the next day。
10
Group
11
One more headshot
12
POSS