Hong Kong pineapple bag
By VicentaLakin
Pineapple buns, a sweet bread of Hong Kong origin, are said to be famous for the golden, condensed crust of pineapple after it has been baking? I'll teach you to make this soft and sweet pineapple bag today
Recipe Recommendations
- high-gluten flour 300g
- low-gluten flour 60g
- whole egg liquid 36g
- milk 140g
- light cream 50g
- salt 3g
- yeast 5g
- butter 30g
- powdered sugar 90g
- egg liquid 50g
- milk powder 10g
- sweetening
- baking
- an hour
- simple
Steps for Hong Kong pineapple bag
1
In turn, heavy-weed flour, low-weed flour, milk, whole egg fluids, light cream, sugar, salt, yeast and butter are poured into the bowls and tumbled into the dough。
2
Once the fermentation is 1.5 times the size, a hole is stamped with a finger and the hole is not condensed。
3
the fermented pasta is ventilated in 10 pieces of approximately 65-70 g each, and the rounding room is lax for 15 minutes。
4
Preparation for pineapple skin: butter, sugar powder, salt in the iron basin, and egg-beating until white。
5
Add egg fluid three times. (In each case, the egg fluid should be fully mixed with butter for the next time so that the oil is not separated and the soothing of pineapple skin is affected。
6
It is fully integrated into butter and egg fluid, which is poured into low-banded flour, milk powder, and softly smoothed with silicone razors。
7
slipped to the point where the hand was not sticky, the pineapple skin was placed on the crime desk with a little dry powdered in strips and cut into 10 pieces of about 40 g。
8
The left hand picks up a piece of pineapple skin, the right hand picks up a piece of dough, presses it a little harder on the pineapple skin, squeezes it in the right hand in the outward way, and lets the pineapple skin slowly “crawl” up to it。
9
Draw pineapple pellets gently with a cutter。
10
When the pattern is drawn, the final fermentation can take place, which is about 1.5-2 times the size。
11
fermented bread on a thin layer of whole egg fluid。
12
Put it in a pre-heated oven, with a top-down tube 180 degrees baked for about 15 minutes。
13
You can eat it when you're out of the ovenHong Kong pineapple bag Make Tips
1. When making pineapple skin, if it's still sticky when mixed, you can add some low-band powder. 2. When grafting with a razor, do not cut too deep, so that the pineapple skin does not crack during the roast. At the time of the roast, if the pineapple skin colour is in place, you can turn off the fire until the end of the hour。