Pineapple cream bun
By VicentaLakin
THE SOUFFLÉ HAS ALWAYS BEEN MY FAVORITE, AND ALL I'VE EVER DONE BEFORE IS THE SOUFFLÉ. THIS TIME, THE PINEAPPLE BAG WAS COMBINED WITH THE SOUFFLE BAG. BIG SOUFFLÉS, WITH PINEAPPLE PEELS THAT ARE MUCH MORE CRUMPIER THAN MEXICAN SKIN. PERFECT! THE FORMULA IS IN FOUR PARTS, THE SOUFFLÉ AND PINEAPPLE BUTTER IS SO BIG THAT IT CAN MIX WITH THE A-WORDS OF THE COOK MACHINE, FREE YOUR HANDS. CAN MAKE SOME MORE, COLD STORAGE. IT'S EASY TO DO WHEN YOU WANT。
Recipe Recommendations
- high powder 175 grams
- sugar 15 grams
- milk 35 grams
- water
- yeast 3 grams
- salt 3 grams
- eggs 25 grams
- butter 25 grams
- whole egg liquid 75 grams
- powdered sugar 67 grams
- milk powder 180 grams
- low powder 165 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Pineapple cream bun
1
The Chinese are produced in advance and the Chinese materials are mixed into clusters. The room is fermented to the inside of the finger in the form of a web of spiders, and the fermentation time is based on room temperature, 25 degrees, for approximately 60 minutes。
2
The fermented Chinese are torn into small pieces, and the material from the main noodle is torn into the cook ' s barrel. Slow-disturbing until the material is substantially mixed, quickly causing the presence of a thick film. Add butter to slow beat。
3
The face-to-face group has been fully extended and the basic face-to-face group has been completed。
4
Put the noodles in the fermenter box for basic fermentation。
5
THE SOUFFLÉ AND PINEAPPLE SKIN NEED TO BE REFRIGERATED AND MADE EARLY. WAY TO GO. THE BUTTER ROOM IS SOFTENED, SUGAR POWDER IS ADDED TO THE MIXER DRUMS, WITH THE CHOICE OF A SOLUTE, AND SUGAR POWDER IS FULLY INTEGRATED WITH BUTTER AND THE WHOLE EGG FLUID IS ADDED IN STAGES. EVERY TIME THE BUTTER AND EGG FLUID ARE FULLY INTEGRATED, THE NEXT TIME IT IS ADDED. MAKE A SOUFFLÉ WITH FULL MILK POWDER。
6
Following the completion of the above-mentioned steps, pineapple peels are evenly mixed with low powder. Both the soufflé and pineapple skins need to be put in the freezer so that the final combination can be operational。
7
Finish the base fermented noodles, split into six minutes and roll round. Take it easy for 15 minutes。
8
It's about 30 to 40 grams each. Pineapple skin split into 30 grams one。
9
Take pineapple skin and put it under the noodles. Pineapple peels are easy to operate as quickly as possible。
10
The soufflé is placed above the face of the dough, which is wrapped first, and then the pineapple skin is evenly wrapped over the whole bag。
11
Like making pineapple buns, there's no need for a pineapple peel at the bottom. Wrap it up and put it in a paper tray. Brush the whole egg fluid and ferment twice. About 60 minutes. The fermentation temperature does not exceed 28 degrees. The temperature is high and the pineapple skin melts。
12
The oven is 200, 180 and 18 to 25 minutes. The temperature of the oven is adjusted as appropriate. Watch the colour。Pineapple cream bun Make Tips
1. The butter of the soufflé and pineapple shall be fully softened. 2. The whole egg fluid of the soufflé and pineapple skin shall be warm. 3. The state of the soufflé and pineapple skin should be smooth cream. In the case of particles, the separation of butter from egg fluids。