Cranberry pineapple bun
By VicentaLakin
For the first time, pineapple buns were wrapped in soft bread, and it was a good meal。
Recipe Recommendations
- Jinxiang high-gluten flour 150 grams
- milk 70 grams
- soft white sugar 15 grams
- salt 1 gram
- whole egg liquid 15 grams
- yeast 2 grams
- corn oil 15 grams
- dried cranberries appropriate amount
- Pineapple peel: butter 25 grams
- Pineapple peel: powdered sugar 25 grams
- Pineapple peel: whole egg liquid 20 grams
- Pineapple peel: low powder 55 grams
- Pineapple peel: Matcha powder 2 grams
- Pineapple peel: purple potato flour 2 grams
- Surface decoration: coarse sugar appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Cranberry pineapple bun
1
Flour, milk, sugar, salt, whole egg fluid, yeast, corn oil, all in the mixer。
2
Scratch to expansion。
3
Put it in the cranberry dry rubbing。
4
Put it in warm and wet and fermented。
5
The fermentation was twice as big。
6
During fermentation, pineapple skins can be made: soft butter with sugar powder is evenly mixed with egg-pumpers。
7
Add egg fluid in fractions。
8
Sift low powder and form a noodle。
9
On average, the noodles are divided into two, one with lasagna and one with tea powder。
10
We split the two colors into two, and the pineapple skin is ready。
11
Noodles extract exhausts, divided into an average of four pieces and rolling round。
12
The pineapple skin is condensed into a circular form, with all the pineapple pelvis up and down, and the pineapple pellets in the middle。
13
Lift up the film above, put the small noodles on the pineapple skin and close the mouth。
14
The pineapple skin and the pasta were retrenched in the other hand with a protective film。
15
Rip off the protective film, clean up the pineapple skin, and tie the pineapple skin to the face by two thirds。
16
On the surface, a layer of rough sugar was found, and traces were crushed. Two rounds for about half an hour。
17
The oven is on the second floor, 180 degrees hot, about 20 minutes。