Pineapple bag
By VicentaLakin
Cream, soft inside, with butter
Recipe Recommendations
- #Dough Part #Flour 300g
- #Dough Part #Water 165g
- #Dough Part #Eggs 45G
- #Dough Part #Fine Sugar 45G
- #Dough Portion #Yeast 4g
- #Dough Part #Salt 3g
- #dough portion #powdered milk 12g
- #meringue part #low-gluten flour 120g
- #meringue part #eggs 45G
- #meringue part #fine sugar 60g
- #meringue part #butter 60g
- #meringue part #milk powder 5g
- sweetening
- baking
- an hour
- ordinary
Steps for Pineapple bag
1
The pineapple bag is divided into two stages of making the bread inside and the pineapple skin of the shell. We'll start with the noodles. It is simple to mix all the materials made of the noodles into clusters, rubbing them to the surface smooth, covering them with a protective film and fermenting them for 40 minutes。
2
pineapple skins are made while waiting for fermentation, first with butter and sugar, and then with egg fluids, evenly mixed。
3
Flour and milk powder are then sifted into pineapple skin。
4
The fermented pasta and the pineapple skin were divided into an average of six pieces of pineapple and turpentine for 15 minutes。
5
The pineapple skin was thinned, covered in the noodles, and the diamond-shaped grid was drawn out on the surface with a knife for 50 minutes。
6
The Depp oven sets temperature: a fast-hot preheat of 173 degrees for 10 minutes puts awakened pineapple buns in the oven for 12-15 minutes, so that the surface is yellow。
7
It's finished