Homemade pineapple bun
By VicentaLakin
The delicious Hong Kong pineapple bag is homemade, making this bread at home on the last day of the 51st. ~ The weather is so good for bread
Recipe Recommendations
- high-gluten flour 250 grams
- low-gluten flour 50 grams
- salt 2 grams
- fine sugar 33 grams
- whole egg liquid 30 grams
- yeast 3 grams
- water 170 grams
- butter 30 grams
- low powder 100 grams
- milk powder 10 grams
- egg liquid 30 grams
- powdered sugar 50 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Homemade pineapple bun
1
It's a liquid before it's classified into a bread barrel, a semi-sum program, a meta-face program for 15 minutes
2
Add butter, continue a half-sum program, and ferment after the extension
3
When it's fermented
4
The vents split into 70 grams of small noodles and rolled for 15 minutes
5
It's time to make pineapple. Butter soften with sugar powder
6
We'll add the whole egg fluid in half. We'll have to absorb all the butter
7
It's a state of complete egg fluid
8
Add all powders
9
It's like it's even
10
♪ A nice, loose noodle flattens and wraps it in pine ♪
11
Wrap and roll round
12
The pineapple skin is split into eight flat pieces and flattened, covered in bread, and two-thirds of the bread must be wrapped in bread, which is not fermented twice, and fermented twice in the warm, in the 180 degree oven for about 25 minutes
13
Done