Chocolate pineapple bun
By CoyKessler
Ingredients: salt,chocolate,butter,sugar,water,yeast,high powder,custard powder,lard,low powder,egg liquid
Recipe Recommendations
- sweet and sour
- baking
- an hour
- ordinary
Steps for Chocolate pineapple bun
1
Ingredients for pineapple bag: 150g of high flour, 1 tablespoon of egg liquid, 70g of water, 15g of butter, 2 g of yeast, 30g of sugar, 1/4 teaspoon of custard powder (which can be replaced by milk powder), 1/4 teaspoon of salt.
2
Pineapple peel ingredients: 55g of low flour, 1 tablespoon of egg liquid, 40g of chocolate (chopped)(the original formula is sugar and dark chocolate, I use ordinary chocolate), 1/2 teaspoon of custard powder, a little salt, 15g of butter, 15g of lard.
3
Remove the butter from the raw materials of the pineapple bag, knead them into a ball, and add butter.
4
Knead and knead to create a membrane.
5
Mix into a smooth dough.
6
The fermentation is twice as large (it can be fermented in a warm place. I put it on the balcony and covered with plastic wrap all night, and it started growing in the morning).
7
Divide the dough into 4 pieces and relax for 15 minutes.
8
Stir the butter and lard evenly, and use chopsticks to stir in one direction. Add the egg liquid in three times, mixing well each time.
9
Mixed effect.
10
Mix flour, cheese powder, salt, and chocolate, microwave for 30 seconds, and crush the chocolate with a spoon.
11
Add 3 to 2.
12
Knead into dough. The dough is very soft, which reminds me of the skin of Cantonese mooncakes.
13
Divide it into four parts. Start wrapping it together below.
14
Press the dough on the skin.
15
Press the dough flat, and press the dough with your right fingers from the outside in.
16
Help with your left hand to gather it inward and let the dough wrap around the dough little by little.
17
Wrap 1/4 of the dough.
18
Wrapped pineapple buns.
19
Use the tip of the knife to draw vertical and horizontal patterns.
20
Put into the oven, put in a bowl of hot water, and ferment twice to twice the size.
21
On the secondary-fermented bag, the lines I carved are too deep and the skin is exposed. I need to be lighter next time.
22
At 180 degrees for 15 minutes, the exposed skin can just show the degree of roasting.