Pineapple bun
By VicentaLakin
There's a window in front of the Delaware restaurant. Lobbie, I have no patience. I only buy it when there are few. It's delicious. It's the pineapple skin above. The rest of the queue saw the master making pineapple buns through the window, and the pineapple peel came out of a knife round the board, and I was inspired to go home and do it, and add a bit of excitement to spring. It's good. Flour's strength, sweet smell of sour skin, it's all in one
Recipe Recommendations
- high-gluten flour 250g
- milk 100g
- cheese 20g
- whole egg liquid 35g
- white granulated sugar 25g
- salt 3g
- yeast 3g
- olive oil 20g
- lard 60g
- low-gluten flour 130g
- sweetening
- baking
- several hours
- senior
Steps for Pineapple bun
1
All materials except the skin are placed in the bread machine, the materials are dropped on a liquid-to-solid basis, salt and sugar are placed on the corner, the European soft bread menu is chosen, work is started and the bread machine is stopped when the face group ferments to eight minutes. Take it out, rub it back in its original state, put it in a bag sealed, fermented cold for more than 20 hours. I put it in the fridge the first night, and made it the next night。
2
(a) pineapple skins: pig oil heating with 30 grams of white sugar to melt to white sugar
3
If the sugar is insulated, the insulated water melts
4
25 grams of egg fluid in two stages, evenly mixed
5
Add 130 grams of low-banded flour, evenly mixed
6
(b) Scratch the face, which is sticky, and put in a bag to freeze in the fridge for a while, which is good for plastics
7
The white noodles that leave the refrigerator in advance are warmed to room temperature with an average of seven equals
8
The face of pineapple is also divided into seven equals
9
Take a pineapple and crush it with a vegetable knife
10
Put it on the face and shut it down
11
Roll round with your hands
12
pineapple stubble
13
And then make pineapple buns
14
Second fermentation in the oven; because of the cold, the dish is distributed with hot water to promote fermentation
15
The second round was completed with a brush of egg fluid, the oven was preheated at 165 degrees and the upper and lower middle layer was roasted for about 18 minutes。
16
Pineapple buns, they're delicious! No more pineapple buns
17
Product Map AdvantagePineapple bun Make Tips
1. After fermenting the base of the noodles, if you do not want to ferment the refrigerator, you can make pineapple buns. If you have time to try the low-temperature fermentation taste, you know what's different. No pineapple marks are available to use, and natural cracks are beautiful. A friend who likes butter can exchange butter for butter. 4. Without a bakery, handmade and pasta, it is difficult, as is the fermentation of room temperature cotton. 5. The temperature of the oven is adjusted to the condition of the oven。