Pineapple bag
By VicentaLakin
Recipe Recommendations
- high-gluten flour 400g
- salt 4g
- sugar 140g
- milk powder 12g
- egg liquid 40g
- water 200g
- sugar-tolerant yeast 5g
- butter 50g
- low-gluten flour 130g
Steps for Pineapple bag
1
The cook ' s barrel adds all the skin material except butter。
2
Start the 2nd set for 10 minutes。
3
Add butter, 10 minutes in fourth。
4
Squeeze a small section of the face, which can support a thin membrane with no more than 28 degrees。
5
The noodles are smooth and the room fermented for an hour。
6
Soft butter is added to sugar and mixed evenly。
7
Add egg fluid。
8
Sends the size of a feather。
9
Add milk powder。
10
Add low-banded flour。
11
Scratched to dry powder and placed in the refrigerator for an hour。
12
The noodles are fermented up to twice the size of the vent。
13
We split it into 12 small, flat-sized noodles, 15 minutes up。
14
Pineapple peels are cut into 12 pieces, averaging about 27-28 grams each。
15
Rolls each herd of air。
16
Pineapple peels are rounded。
17
Good pineapple cover on the bread, then tighten。
18
Scratch the pineapple out of the line。
19
Put a pot of warm water under the oven and start the fermentation。
20
fermented and evenly painted an egg fluid and the oven preheated 140 degrees in advance。
21
The preheat continues up and down the pipe for about 25 minutes。
22
The finished product。
23
The finished product。
24
The finished product。Pineapple bag Make Tips
1. The amount of flour consumed varies from one brand to another, leaving a small amount of 10-20 grams of water after observation before considering the need for additional water. I've got a very low amount of water in my recipe。