Pineapple bag
By VicentaLakin
The pineapple bag, a sweet bread originating in Hong Kong, is said to have been named for its golden, condensed, pineapple-like skin after its baking. I've been thinking about doing it for a long time. Today I'm pulling grass while I'm resting
Recipe Recommendations
- high-gluten flour 150 grams
- eggs a
- milk 40 grams
- fine sugar 25 grams
- unsalted butter 25 grams
- salt 1 gram
- yeast 2 grams
- egg yolk liquid appropriate amount
- butter 30 grams
- powdered sugar 25 grams
- milk powder 10 grams
- whole egg liquid 5 grams
- low-gluten flour 50 grams
- sweetening
- roast
- several days
- senior
Steps for Pineapple bag
1
With the exception of butter, all the bread material is put in a bread machine and made of noodles。
2
Put butter on it and continue rubbing it out (I repeat three shampoo programs)。
3
It's fine with a mural, and it ferments twice as big。
4
fermented noodles。
5
Start making pineapple peels while the noodle ferments, pouring soft butter into the basin, mixing milk powder, sugar powder together。
6
It's all in the whole egg fluid again. It doesn't have to be funneled。
7
Finally, we add low-banded flour, and we mix it into a noodle that covers the film and freezes for 15 minutes。
8
Both the bread-body exhausts the roller round and the soccer is split into a flat little agent。
9
Soothing circle wrapped in bread。
10
Take the mold out of the diamond。
11
Put it on the grill with egg yolk, preheat in the oven, 180 degrees, mid-level, 20 minutes。
12
It's done. It's on the grill。
13
It's delicious, soufflé。