A pineapple bag
By VicentaLakin
There's some stuff left in the milk yellow bag, and some pineapple buns my daughter likes. The square uses the formula of a Japanese milk roll. Since a Japanese milk roll was made, the husband has ordered bread to be made after. It's a really nice recipe. It's soft for three days. It's like a bakery。
Recipe Recommendations
- high-gluten flour 210g
- white sugar 15g
- yeast 4g
- water or milk 120g
- salt 3g
- milk powder 9g
- egg yolk 36g
- light cream 15g
- butter 45G
- wampee 100g
- Powder sugar or white sugar 80g
- whole egg liquid 30g
- low-gluten flour 140g
- milk fragrance
- baking
- several hours
- ordinary
Steps for A pineapple bag
1
Putting Chinese material into a bakery machine opens the face rub and ferments twice as large. (It can also be taken out for one night after the pasta application is completed and put in a cold fermentation bag)。
2
All the materials of the main flour, with the exception of butter, are placed in the bakery, with the Chinese crumbs cut together, and the face rubbed for 15 minutes and the stop button。
3
Add softened butter and restart the face rubling process until the end. (My bakery is 30 minutes, so it's 45 minutes for the whole time)。
4
Look, the perfect biblical film. (This formula is higher, and can easily come out of thin film)。
5
One hour to two times larger fermentation。
6
Let's do it while it's fermenting. Butter softened, all materials were squeezed into groups with their hands, covered with protective membranes and frozen loosely for 20 minutes。
7
The milk is 30 grams a piece, rub it in a ball。
8
The fermented pasta removes the pressure exhaust in 10 places, approximately 60 grams/piece. Covered with a thin membrane for 10 minutes。
9
Take a piece of pasta, open it, wrap it in a milk yellow。
10
Pack it up, put it in the oven。
11
Soccer 28-30 g/piece, 10 copies. Put the film on top of it and make it thin。
12
Lifting up the skin membranes, holding bread in one hand, covering bread in the other hand, gently lifting the membranes of the other, covering three quarters of the bread with a small knife, crushing the pineapple. The second fermentation was about 1.5 times larger, with egg yolk brushed。
13
Put it in a pre-heated oven and bake it at 350°C (180°C) for 20 minutes。
14
Out of the oven。
15
Soothing soft。