Pineapple bag
By VicentaLakin
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for Pineapple bag
1
(b) Material blending of the main lasagna, with the exception of butter, to activate the face rubling function of the bakery for 20 minutes
2
In 20 minutes, butter is added, which continues into the extension phase and is fermented directly in the bakery
3
When the fermentation is twice as big, it continues to rub its face for five minutes, exhausts it (hand-painted, direct hand-painted) and divides it into 10 pieces, fermenting the oven twice, and hot bowls in the oven, twice as much
4
(b) pineapple skins can be prepared in two rounds: softened butter, mixed with sugar to smooth and swell
5
The yolk is joined three times and mixed
6
After mixing
7
(a) Sifting low powder
8
(b) Combination (with manual operation), and do not overwhelm, in order to avoid stretching
9
pineapple peels are divided into 10 pieces, with a coating of the film, and a flatting, thinning edge
10
Lightly press pineapple with a knife back
11
(b) Put one-time gloves on the hand (or a bag of pineapple skin) and move pineapple skin along with the protective film to the one-time glove, covered in the pineapple face, covered in a naked spot, with a light push on the edge
12
170 degrees preheat oven, mid-level, 20 minutes