Pineapple buns
By VicentaLakin
Sweet bread is very, very popular in our house. It was so lucky to have the freedom teacher's bread lessons and to have the truth about the Statue of Liberty. Learning to bring home a big box of bread, the mother-in-law's share of the bread, that there was nothing happier. "How much did you say you bought this bread?" My classmates couldn't guess, and my son was happy to say, "Let's tell you, my mother did it!" And the little boys were shocked. And I made the boy say, "Isn't the girl in your class so eager to marry you because your mother is so good at cooking?" Mom gave you a lot of points." My son said, "You really put a gold on your face!" How can I talk to your mother? This pineapple bag is really good, so don't miss it. It's based on my teacher, Lady Liberty's little pineapple bag. Thanks
Recipe Recommendations
- high powder 210 grams
- low powder 56 grams
- milk powder 20 grams
- fine sugar 42 grams
- salt 1/2 teaspoon
- dry yeast 3 grams
- whole egg liquid 30 grams
- milk 85 grams
- soup seed 84 grams
- butter 22 grams
- water 80 grams
- baking powder 1 gram
- red bean paste 200 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Pineapple buns
1
(B) SOUP VARIETIES: 16 GRAMS OF CONDENSED FLOUR AND 80 GRAMS OF WATER IN MATERIAL B ARE EVENLY MIXED, BOILED, MIXED WITH COOKING, AND SHUT DOWN AT 65°C, I.E., BOILED TO PASTE. IT'S FOR COOLING OR FREEZING AFTER THE NIGHT。
2
PINEAPPLE SKIN PRACTICE (MATERIAL C) SOFTENED THE BUTTER ROOM, EVENLY MIXED IT WITH A HAND-HELD EGG-BEATER, AND ADDED FINE SUGAR TO LIGHT COLOURS AND SWELLING. THE WHOLE EGG FLUID IS ADDED IN FRACTIONS, AND THE NEXT TIME IT IS FULLY MODULATED, THE HAND RESISTANCE INCREASES WHEN THE EGG FLUID IS SMITTEN, AND IF IT REMAINS SOFT AND HAS LITTLE RESISTANCE, IT PROVES NOT TO BE GOOD. LOW-BANDED FLOUR AND POWDERED BUBBLES ARE SIFTED WITH RUBBER RAZORS TO THE POINT WHERE THERE IS NO DRY POWDER AND PLACED IN A FREEZER。
3
THE POWDER IN PART A OF THE MATERIAL IS SALTED, FINE SUGAR MIXED INTO POWDERED WALLS, WITH SOUP AND WHOLE EGG FLUID IN THE MIDDLE AND MIXED WITH SOME FLOUR WITH SCRATCHBOARD。
4
THE YEAST IN MATERIAL A ARE ADDED TO THE MILK AND MIXED TO MELT. THE MILK YEAST MIXTURE CONTINUED TO BE ADDED TO THE POWDER WALL, MIXED WITH SCRATCHBOARDS, AND THE POWDER AND LIQUIDS MERGED AND BEGAN TO RUB THEIR HANDS。
5
SCRAMBLING TO THE FACE OF THE DOUGH, ADDING SOFTENED BUTTER IN THE MIDDLE OF MATERIAL A, RUBBING THE FALL BELT TO AN EXTENDED STATE, SMOOTHING THE SURFACE OF THE VISUAL FACE OF THE FACE, WITH SMALL BUBBLES, COVERING THE SKIN MEMBRANES AND SETTING WARM AREAS FOR BASIC FERMENTATION. A SOUP-BASED NOODLE WOULD BE MORE STICKY, DON'T PUT POWDER ON IT, JUST HOLD ON A LITTLE BIT
6
The base fermented pasta fermented with a small amount of flour on its finger and a small hole in the middle, which is either condensed or fermented。
7
An average of 8 pieces of pasta, rolled round, covering approximately 15 minutes of conservative membrane laxity; pineapple skin was also removed from the refrigerator in 8 equals and rounded; and red bean sand was 25 grams/pieces in 8 pieces and rounded。
8
When the noodles are loosely in place, a small amount of powder is spilled on the board, the pineapple skin is put on, the pineapple is put on, the pineapple is flattened, and the red bean is put on。
9
Noodles are collected inwardly, covered with red bean pie, and pineapple skins are rounded up. The pineapple skin does not have to wrap the whole dough, and part of it is left at the bottom。
10
The pineapple skin is covered with fine sugar。
11
Scratch the pineapple on the skin and line it to the grill. The bread surface does not cover anything, and it is fermented at the direct chamber temperature. The oven preheats 180°C, mid-level, top-fire, 20 minutes. Move it out of the oven to the grilled net。