Mini pineapple bun
By VicentaLakin
Recipe Recommendations
- Arowana bread flour 100 grams
- Arowana cake powder 10 grams
- Lao Mian 20 grams
- white granulated sugar 20 grams
- salt 1 gram
- milk powder 8 grams
- butter 8 grams
- water
- protein 20 grams
- fresh yeast 9 grams
- powdered sugar 35 grams
- eggs 15 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Mini pineapple bun
1
Put material other than butter in the chef's machine. Medium
2
When you're in the middle of a thick film, you add butter and then you expand
3
During fermentation, pineapple skins are made, butter is softened with white sugar, salt is even, egg fluids are added in fractions, powdered with milk when it is fully absorbed, low powder is mixed up in groups
4
Wrap it up with a film and put it in the freezer for over an hour
5
The fermented pasta is divided into six pieces, covering 15-20 minutes of membrane laxity
6
Take a pineapple skin, cover a fresh bag, and be round
7
Scroll it on the noodles, draw a graft
8
Two fermentations in a six-storey cake model
9
When the fermentation is twice as large, the surface is brushed with egg fluid and placed in the oven for baking. The temperature of 170 degrees baked for 15-18 minutes and felt the temper of the oven at its own discretion. Watch the color
10
Out of the oven is naturally cold, sealed and preserved. I prefer a more colorful one, and a more fragile one。