The classic Hong Kong pineapple bag
By VicentaLakin
Pineapple pineapple, which uses pork oil and a small amount of bubble powder, has a very good taste, which can swell with beautiful flowers without cutting, and can be replaced with corn oil if you do not like pig oil. Bread uses soup, and its addition increases the rate of water consumption, slows the aging of the bread, and soft bread combines the pineapple skin of the fragrance
Recipe Recommendations
- high-gluten flour 20g
- water 100g
- milk powder 30g
- ice water
- eggs one
- fine sugar 30g
- salt 3g
- yeast 3g
- butter 30g
- low-gluten flour 80g
- unsalted butter 20g
- lard 30g
- baking powder 1g
- milk fragrance
- baking
- half an hour
- simple
Steps for The classic Hong Kong pineapple bag
1
Get ready for the material。
2
The soup materials are placed in the milk pan, the small fire is heated and constantly mixes into a paste, so as to cool off。
3
Add soup and pasta material, other than butter, to the cook ' s mixer, select the rubbing pattern and open the 2nd tranche and then turn the 4th tranche。
4
Noodles are smoother, softened butter is added, low-level butter is absorbed
5
Add salt, turn four and wipe。
6
Noodles are so good as to pull out thin membranes。
7
The noodles are rounded and placed in the bowl, and the film is protected。
8
An electric oven, selected for fermentation, has a 60-minute time, and the noodles are put into base fermentation approximately twice as large。
9
fermentation time for making pineapple souffles: mixing powder through sifting, adding softened butter and all other souffles Leather materials, mixed into clusters, covered in cold storage。
10
The fermented noodles take out the appropriate exhaust, split into 9 equals, and the lids are put in place for 20 minutes。
11
The frozen pineapple skin is divided into nine equals, and rounded up on ice bags to keep it cool and operational。
12
Squeeze the pineapple skin, take the loosely-loved face, hold the souffle in one hand. The skin section, with the other hand pressing the lasagna, has gradually been fully wrapped and duly rounded。
13
All the dough is ready, put it in the bread sheet。
14
An electric oven, selected for fermentation, has a 50-minute time frame, a bowl of hot water is placed on the lower grilled web and wet, and the noodles are fermented twice as big。
15
The fermented pasta is removed, and an egg yolk is washed on the sofa。
16
An electric oven, preheated 180 degrees in advance and baked in the middle for about 18 minutes。
17
When the bake is over, the bread comes out of the oven immediately, and after a shock, the dish goes out and hangs on the net。The classic Hong Kong pineapple bag Make Tips
1. Due to the different water intake properties of flour, liquids are not added at all at once and the condition of the face group is adjusted as appropriate. 2. The temperature and timing of the baking is for reference purposes only, adjusted as appropriate。