Pineapple bread
By VicentaLakin
The pineapple bag is known for its golden, condensed, pineapple-like skin after the pineapple has been baking, and the pineapple bag does not actually have pineapple composition and no pineapple in the bread. Pineapple buns are said to have been made of early Hong Kongers who were not satisfied with the original bread and considered it to be insufficiently tasted, so that sugar and sugar were added to the bread. The pineapple is the skin of the outer surface, the soul of the pineapple bag, with a taste for ordinary bread。
Recipe Recommendations
- high-gluten flour 160g
- milk powder 20g
- salt 1g
- yeast powder 2g
- water 42g
- egg liquid 30g
- butter 20g
- fine sugar 25g
- soup seed 70g
- pure water 86g
- low-gluten flour 65g
- powdered sugar 30g
- egg yolk 15g
- sweetening
- roast
- several hours
- simple
Steps for Pineapple bread
1
All the materials in pineapple skin are placed in large bowls, and butter requires room temperature softening and hand-stamping in clusters (with gloves) in refrigerators. The correct way, of course, is for butter to be even with sugar powder, then with egg fluid, and then with sifted powder, to mix it into groups。
2
The materials of the soup are placed in a non-coated pot, and the group makes soup。
3
Bread drums, first liquid and soup。
4
A sifted powder is then placed on the liquid and a small pit is then dug on the flour and placed in yeast powder to avoid direct contact with salt and sugar。
5
After the first lasagna, add butter, and continue with a lasagna, the lasagna is ready, and a lasagna, which I use, is about 12 minutes. If the lasagna is longer, you can rub the lasagna with butter when you can pull out a thick film。
6
The fermentation is based on a fermented face that is fermented in a bread-crum, and when the fermented face is twice the size of the original, the fermentation will be the result of the fermentation if the fermentation fails。
7
The fermented pasta is divided into six pieces, and the fermented pasta is divided into six small pieces on average。
8
Take a soothing pasta, top-down mat to protect the membrane from viscerality, and use a bumpy noodle stick to graft it into a shape like a dumpling skin, which can fit in the bread mass。
9
When all the dough is wrapped, the pineapple wrap is pressed with a razor and placed in the oven for a second fermentation。
10
When the fermentation is over, it is placed in the middle of the oven, up and down at 180 degrees and baked for 15 minutes。Pineapple bread Make Tips
The roasting time given here is a reference value, depending on the actual state of the oven and the bread。