Red bean pineapple bun

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All materials except butter are placed in a bakery, start and face, 20 minutes

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Add room temperature softened butter and continue the selection and face procedure

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(b) Frozen fermentation with a cap, after which the noodles and Cheng can be pulled out of the glove membrane

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(a) Beans are bubbled one night ahead of schedule; 5. Bubbleed red beans add equal quantities of water to the high-pressure pan and turn the fire into a small fire for 25 minutes; 6. When the red beans are boiled, the heat is even with the right amount of white sugar and oil; 7. pineapple skin is made and soft butter is softly yellow; 8. Added white sugar continues to stir until it becomes larger

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(b) Fluctuated red beans added equal quantities of water to the high-pressure pan and turned into a small fire for 25 minutes

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When the red beans are boiled, they are evenly mixed with appropriate amounts of white sugar and oil

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pineapple skin made, softened butter softly yellow

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Add sugar to continue to stir until it becomes larger

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(b) Add egg fluids in fractions, and then the next time after each disturbance is even

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Add sifted low-banded flour and powdered powder

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(a) Be evenly mixed and placed in the refrigerator for 30 minutes before being frozen

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Flour fermented to 2.5 times the size of the fermentation, poking a hole with a finger, which does not shrink

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The fermented noodles are pumped out of the air and then split into a uniformed pasta for 20 minutes

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It also divides frozen pineapples into equal amounts

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– Good noodles are rounded with red beans in the middle

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Packed breadballs placed in a paper model

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The pineapple pellets are also crushed into circles larger than breadballs

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Full coverage of pineapple skins on bread balls

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Pineapple prints on the skin of pineapple with a breadboard

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Pineapple packs ready to go into the oven and continue to ferment until they reach the full seven or eight of the molds

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Take it out and brush it on the surface

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(b) In a preheated oven of 170 degrees, in the lower middle floor for 20 minutes

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24. Fresh and delicious red bean pineapple buns are ready。

pineapple peels are just too sticky and unworkable to operate, so they need to be frozen for 30 minutes; pineapple peels, if they are still sticky, can be filled with low-banded flour, which is just like pineapple skins; dry powder, if it is too much, can affect the sounderness of the pineapple; 2. The hardest part of the pineapple bag is to wrap the work part of the bread, be patient, not to put the skin on the board, so it will stick to the board; flatten the pineapple skin, with the right hand, with the outward-directed side, so that the pine The pineapple is free of cuddles, and you can make it with all kinds of casseroles, such as bean soybeans, cream and pineapple, etc.; the red bean pie I put in, the red bean bubbles one night ahead of time, the equivalent amount of water, the cooking, and the proper amount of salt and oil mix evenly, can be made directly as a cuddle; 4. The pineapple buns are warm at the end of the day and the wet is not necessary; the bread is baked in accordance with the temperature of the ovens to the back, so that it is not too hot or too hot for the fire; and the pineapple coating is enough to cover or shut down the fire directly。