Classic pineapple bag
By VicentaLakin
Growing up children have a memory of a pineapple bag, and the variety of bread has not diminished for more than a decade now。
Recipe Recommendations
- high-gluten flour 250g
- fine sugar 25g
- whole egg liquid 25g
- dry yeast 3g
- milk powder 15g
- milk 50g
- qingshui 75g
- unsalted butter 15g
- low-gluten flour 70g
- egg yolk one
- salt 2g
- sweetening
- roast
- several hours
- ordinary
Steps for Classic pineapple bag
1
Add all the foods except butter and salt to the mix bowl。
2
Cooker machine 2-3 begins to mix to smooth the face of the face。
3
At that time, softened butter and salt would be added and the two to three tranches would continue to be covered。
4
Keep rubbing your face until it can tear out a thin, luminous film. When a thin film is pierced, the edge of the mouth is in an irregular shape, at which point it reaches the stage of expansion that we need (sweet bread usually only to reach the extension stage, which, if it continues, will make the film more resilient and, even if it is broken, will appear in a rule-based circle, which is called the full phase. Toast bread needs to be made to the full extent。
5
Rounded noodles are placed in large bowls, then in a hot steam oven, choosing the fermentation mode, 40 degrees/30 minutes. fermentation up to twice the size is desirable。
6
The pasta fermentation is accompanied by a soothsay section. Soft butter and fine sugar mixed。
7
The whole egg fluid is added three times in a smooth and smoother, and the egg fluid is added after full integration。
8
Scan low-banded flour and powdered milk. Smash it evenly, cover it up, put it in the freezer, make it a little tougher, it works。
9
Quietly placed until the noodles are fermented twice as big。
10
When the noodles are fermented up to twice the size, they can be stamped with finger sticky flour, not condensed, not bounced, or fermented。
11
Flows, grow bars, cut into eight large little pieces, and round balls。
12
Covering the membrane to prevent the loss of moisture, the room temperature was loose for about 15 minutes。
13
Take the refrigerated soccer out, rub the growth strips, cut into the same eight equivalents of a small agent, pounce the round, take a noodle and cover it on the surface。
14
When done, the mouth coded down into the grill, and an extra egg yolk on the soothing surface, with toothpicks and a net similar to pineapple skin。
15
The noodles are placed on the grilled oilpaper and the final fermentation takes place at 35° 45 minute fermentation temperature, which is 2 - 2.5 times larger。
16
180 degrees preheat, placed in the middle of the oven, with a hot wind convection pattern of 180 degrees / 20 minutes bake (please adjust the oven temperature and timing) and the pineapple bag is ready。Classic pineapple bag Make Tips
One, the noodles need to be more patient if they do not have a cuisine machine; two, the butter needs room temperature to be softened before they can be used; three, the fermentation can stop when the size becomes larger, the fermented flour becomes acidic and affects the taste; and four, the skin of the surface must not be too thin and scratched to be too deep, otherwise it will crack and affect beauty。