Pineapple bread
By VicentaLakin
today's introduction to the practice of pineapple bread, which was given last year (http://home.meishichina.com/recipe-252510.html), is strictly “japanese.” today's practice is that of real pineapple buns, using the fermentation skin to swell the cracks that are naturally produced, not the beauty
Recipe Recommendations
- water
- milk
- eggs of 1
- high-gluten flour 250 G
- sugar
- salt
- fast fermentation mother
- unsalted butter 30 G
- fine sugar 50 g
- low-gluten flour 100 g
- vanilla pod
- sweetening
- baking
- several hours
- ordinary
Steps for Pineapple bread
1
Bread pasta: milk, water, eggs, high-banded flour, sugar, salt (no sugar), dry yeast (no salt or sugar) in the main basket, choice of the noodle model (one fermentation) and making of bread pasta. Noodles continue to be made at about 10 minutes from the start of the operation, when the cream is fed into the returning room temperature。
2
Biscuit noodles: salt-free cream in the sauce is softened in the room temperature, followed by an egg-beater to microlite, followed by sugar and salt to the point where sugar and salt are completely non-particle-free. Vanilla seeds are mixed in the egg fluids and added to the cream three times; the egg fluids are mixed with the cream each time they are fully absorbed. Finally, with a razor, the low-banded flour is mixed completely into the powder, which is not visible to the ground, and the striped face is put in the freezer for at least one hour。
3
When made, the noodles were removed in eight pieces, rounded and covered with fermentation for 10 minutes。
4
Waiting for bread pasta to wake up, the biscuit noodles in the refrigerator are distributed on the table with a small amount of condensed flour, and the dry noodles are divided into eight pieces, which are rounded and crushed with the palm of their hands, and are condensed with a cane that is approximately 2 mm thick。
5
The wake-up noodles are three-and-a-half-heavy, and they're rounded。
6
After taking a bread pasta (5.), which is covered with 4. biscuit, the skin and bread are squeezed with a little hand. Renew fermentation for 50 minutes。
7
THE MOLD IS PLACED IN AN OVEN THAT HAS BEEN PREHEATED TO 210 DEGREES C FOR 15 MINUTES. REMEMBER THAT WHEN IT WAS PAINTED ON THE FACE OF THE FACE (ABOUT FIVE MINUTES) IT WAS COVERED WITH BAKED PAPER, SO THAT THE SURFACE OF THE FACE WAS TOO HOT。
8
Roasted bread takes out and cools on the shelf. Done。
9
four kings of desktop bread http://home.meishichina.com/space-9018909-do-blog-id-96334.htmlPineapple bread Make Tips
1. The cookie dough should wrap around the bread dough as completely as possible for the baked pineapple bun to look nice.
2. Before baking, you should brush the surface of the bread with egg wash; I forgot :p