Sweet pineapple bun
By VicentaLakin
Every time I go to a teahouse in Hong Kong, there are two directions: one is intestinal powder and one is pineapple. The classic way to eat pineapple buns is to cut them in the heat and not cut them, and then put salt and butter in the cut, and remember to be thick. A sip of pineapple skin, hot and fragrance bread, and a little bit of butter melted by the warmth of bread, a combination of which, be it taste or taste, brings a strong sense of shock, which is not a classic。
Recipe Recommendations
- high-gluten flour 150g
- milk powder 10g
- egg liquid 10g
- unsalted butter 15g
- low-gluten flour
- powdered sugar 22g
- whole egg liquid 15ML
- quick-growing dry yeast 2g
- qingshui 80g
- salt 1g
Steps for Sweet pineapple bun
1
First of all, make a soothsay, prepare the soothsay material. I put low-banded flour, powdered milk, salt together. Butter doesn't have to be unfrozen
2
(b) As in the case of the plumes that make the soothing towers, the whole material is evenly mixed, presses into clusters, and is then covered with a protective film and placed in a freezer for 30 minutes
3
When the freeze is over, the cones are removed and the column is formed
4
Repackaging fresh film and cold storage
5
(b) The full material of the noodles is placed in the bread machine, choosing “and the wind bread”, pending the end of its fermentation
6
at the end of the fermentation, the noodles are removed and the exhausts are split into eight small, even-sized groups of approximately 35 g each. after a roll, cover the film with 10 minutes of laxity
7
At the end of the laxity, the refrigerated cones are removed, also divided into eight small pieces and rounded
8
(b) Take a soccer noodle and flatten it off the membranes
9
Covering the noodles
10
(b) Draw the edges of the noodles in the middle and rotate them in the hands
11
A base noodle will be ready until the soothing cover is almost complete
12
(b) Handle all the small noodles in turn, close the mouth and put them on a pre-sortted grill of baked paper
13
A layer of yolk (out of weight) on the face of the dough. If you like a plaid, you can draw a plaid on the soccer at this step. I'm in trouble, and I prefer to be stupid, and I've omitted this move
14
Flour chambers are fermented at a temperature of 2 ~ 2.5 times the size
15
The oven preheats 190 degrees. After preheating, the grill is sent to the oven, the middle layer, up and down, 180 degrees, and baked for 12-15 minutes, or to the extent that it is coloured on the surface to its own liking
16
When the bake is over, it's out of the oven, and it's on the net, and it's cold until it's cold. If you like butter, you can cut it from the middle while it's hot, and then you can put a thick, frozen salt butter on it。