Coco pineapple bun
By VicentaLakin
pineapple buns are a sweet bread from hong kong, which is famous for being baked with a golden, condensed, pineapple-like skin. but i don't like to stay the same, so i'm turning into chocolate. main noodles: 250 g of condensed flour, 55g of egg fluid, 50g of fine sugar, 3g of salt, 3g of yeast, 120g of milk, 25g of butter, 40g of cocoa pineapple flour: butter, 40g of fine sugar, 40g of eggs, 90g of low-weed flour, 10g of cocoa powder: bean sand appropriate
Recipe Recommendations
- high-gluten flour 250g
- egg liquid 55g
- fine sugar 50g
- salt 3g
- yeast 3g
- milk 120g
- butter 25g
- low-gluten flour 90g
- cocoa powder 10g
- bean paste appropriate amount
- sweetening
- baking
- several hours
- senior
Steps for Coco pineapple bun
1
Coco pineapple pasta first: butter softened at room temperature and added fine sand Sugar
2
Manually broken to roughly even, and then turned on the electric omelet into a lighter, bigger size
3
Add egg fluids in fractions
4
Smuggle evenly; every time you wait for the egg fluid to be fully integrated into butter, you'll be next
5
Scan low-banded flour and cocoa flour
6
Combination
7
Then we'll pack the dough and put it in the freezer
8
Then we start making the main noodle: put the main noodle material in the bread drums. Medium
9
Start the program to rub it in a smooth pasta, and then put it in soft butter
10
Keep rubbing the noodles into the extension phase and then continuing the basic fermentation on the top of the barrel
11
Fermentation complete
12
Take the noodles out and rub the exhaust
13
And split the noodles into 12 pieces
14
It's 15 minutes wide
15
Take the time of the pasta and make the pre-cooked cocoa pine. And then the raisins were smoothed and split into 12 pieces and rounded up
16
Take a pineapple pasta and crush it and put it on top
17
When you press the pressure gently, you'll be rounded up with a cane
18
Put an appropriate amount of bean sand in the center
19
Wrap it and seal it tight and then close it down
20
Scrambling the pineapple skin with a razor
21
Then you put the plastic face in the oven. Medium
22
The surface is covered with a skin protection film, which is fermented last at room temperature, 1.5 to 2 times the size
23
Then you put the oven on the third level of the oven, 170 degrees, about 20 minutes
24
When you're out of the oven, it's sealedCoco pineapple bun Make Tips
1. Pineapple paste is more sticky when ready, and it's better to use it after cooling; 2. If it doesn't fit, it's enough to flatten the pineapple skin directly to the loose outer section; 3. Because of the oil content of the pineapple skin, the final fermentation at room temperature is sufficient, not in the warm and wet environment that we normally use