Pineapple buns
By VicentaLakin
I've been making bread since I got the oven. Now the bread's getting better. But it's not as soft as the outside. It's usually very soft on the same day and not so soft on the next day. This is the first time that bread is made out of soup, which is so soft that it's too soft to make dry flour in order to make it better. But it doesn't affect the taste. This soft feeling makes me want to cry. Two days is still soft. That's great! I didn't know the soft taste would last for days, because I'd wiped it out two days later。
Recipe Recommendations
- coconut appropriate amount
- butter 20g
- sugar appropriate amount
- eggs of 2
- milk powder appropriate amount
- milk 200g
- high-gluten flour 300g
- coconut juice 100g
- low powder 15g
- salt 2g
- sweetening
- roast
- several hours
- senior
Steps for Pineapple buns
1
prepare soup first. water and condensed flour are reduced to a ratio of 5:1. i used 100g water and 20g high powder。
2
With a large pot of water to the side of the pot, small bubbles are started, a small fire is turned off, a thin pot is placed in hot water, and it is constantly strung until it becomes thicker and thicker and white. These soups can be used twice as much as my bread. It can be kept in a sealed refrigerator。
3
the bakery contains 200 g of milk, a broken egg, sugar and salt across the corner. salt is only about 2g, sugar appropriate. i used ice-cooled milk to make the noodles easier。
4
the completely cooled soup plant will be put in, followed by 300g high powder. a small pit was dug in the middle and some 5g yeast powder was placed. i put in all the soup that i made this time, and it turned out that the noodles were too soft and bad. but baked bread tastes particularly soft。
5
bread machine and face program three times. at the halfway point of the second exercise, about 20 g butter was added. flour absorbs different amounts of water, and therefore cannot be fully implemented in the formulation. it'll be a little thinner at first, and it'll just be a minute. and wait for fermentation。
6
Now make a yellow milk. Many are made of steam. This practice requires softening butter, followed by a sugar break. And every five minutes when it's steamed. It always feels like time and trouble. It's easier when I'm fired. Hit two eggs。
7
Add appropriate amount of sugar to mix。
8
add 100 g coconut juice. i bought coconuts, so there were little particles。
9
Sift in 15 grams of low powder, and sift in suitable milk powder. Combine to thin paste. And We split it with low powder and platinum, and only low powder。
10
burn the pot and release it into about 20 g butter。
11
It's pouring into thinness, and the fire doesn't stop, and it'll soon be in the middle. It's not like I'm going to be able to do it until I'm ready to do it. It's good. It's done in a minute or two, and it's not sticky。
12
Take a piece of milk yellow and squirm, wrap it into homemade pineapple sauce, and then seal it and squirt it in a garland. The pineapple is in the middle of a picture of a bag of bread。
13
And the niced noodles take out the exhaust, and divide them into the equals you need. My soup is so soft that I can't handle a few dry flours。
14
Pack the material in the oven and then re-ferment. I'm going to heat the oven with 100 degrees for three minutes, then I'm going to put a bowl of 60 degrees of hot water, and then I'm going to put the oven in a double fermentation for half an hour。
15
The fermented bread is removed and an egg fluid is applied to the skin of the bread while the oven is preheated. Then it's in the oven at 180 degrees for 12 minutes。
16
It's different. Time is up to you. Because the material is ripe, it should not be roasted for long. When it's done, it's taken out of the cold and it's sealed。