Alternative pineapple bag
This is a stuffed pineapple bun with inconsistent skin and bread body
Recipe Recommendations
- high-gluten flour 150 grams
- milk powder 10 grams
- eggs half a
- butter 30 grams
- milk 70 grams
- yeast 1 teaspoon
- low-gluten flour 50 grams
- powdered sugar 25 grams
- egg liquid half a
- cocoa powder 10 grams
- salt 1 gram
- fine sugar 30 grams
- sweetening
- baking
- ten minutes
- simple
Steps for Alternative pineapple bag
1
Use the post-oil method to put the ingredients of the bread body into the bread machine for fermentation
2
Knead the ingredients of the pineapple peel into dough and divide into 6 points
3
The bread body is fermented twice, divided into 6 minutes to ferment for 15 minutes, and one portion is wrapped in five-kernel stuffing.
4
Take a portion of cocoa crust, flatten it and cover it on the bread body, and slowly press tight. Use a knife to mark the diagonal
5
Place on a baking sheet and allow for partial fermentation for 30-40 minutes
6
Oven 180 degrees for 15 minutes