pineapple bread
By VicentaLakin
I've been in fashion for some time, and I've been working with the wind. I've added an old piece of black wheat with a unique flavor and a homemade pineapple pie. Because the pie is homemade and there's not much sugar in the noodles, so Mom likes it. I found an angel cake mold, I got a circle, so I could bake a little less. It's not hard to make a hairball, just rub it in and ferment it, make it like a caterpillar, just cut the little one, and then bake it with a line。
Recipe Recommendations
- Black whole wheat noodles 100 grams
- high-gluten flour 200 grams
- high active dry yeast 2 grams
- eggs 55 grams
- milk 90 grams
- butter 25 grams
- Homemade pineapple filling appropriate amount
- surface brushing egg liquid a little
- salt 3 grams
- white sugar 15 grams
- sweet and sour
- baking
- several hours
- ordinary
Steps for pineapple bread
1
Large photo of the material: Black all-wheat was removed early from the freezer room。
2
All materials except butter can be placed in a scavenging drum, where the black whole wheat is cut into small pieces to facilitate rapid integration with other materials; the softening butter when rubbing into the skin is soft and smooth enough to support the thick film; and flour is not water-sucking or milk-intensive enough to reserve 20 grams of milk, as appropriate, to be added to the scavenger state。
3
Low-speed bludgeoning of butter into the noodles, high-speed twitching, soft, non-scalding of the noodles, and the extraction of a thin film that is transparent and resilient; as black whole wheat accounts for one third of the noodles, it is not necessary to pursue the marrow。
4
The fermentation of the fermentation base in the warm and wet parts of the fermentation basin is covered by rounded noodles; the temperature of the fermentation box is 28 and the humidity is 75; the water is sprayed with the oven。
5
The pasta is twice as big, the finger-tip flour is poking a hole in the top of the flour, it does not collapse, it does ferment。
6
The noodles fall down on the board, and the vents are slashed, weighing six equals, rounding the basins or permafrost for about 15 minutes, with the finger on the face, and the pointer is loosely placed without a bullet, if the addition is not sufficient。
7
Zephyr, which is flatted with a soft, smoothed face, oxen in the tongue, cut with a scraping plate at a point of one-two, covered with pineapple at the top of the whole skin and replaced with other materials such as red bean sand, meat pine, etc。
8
From top to bottom, the tail must be pressed below。
9
The face rolls are processed in sequence and coded in the mould; the width of the rolls is designed in advance in order to prevent deformation from being squeezed when coded; the warm and wet fermentation is repeated; the temperature is 38 and humidity 80, if used in the fermentation box; and if not above 38 degrees in the oven, the appropriate spray water increases humidity。
10
When sent nearly twice as big, an egg fluid is painted on the surface; the oven is preheated 195 degrees。
11
Send it to the lower middle of the pre-heated oven and fire 190/195 degrees up and down for 20 minutes。
12
This is the bread that is about to come out of the oven, and it has a great swelling power; it's just a few clicks, disembowels, cools and eats。
13
Old corny cornball pineapple bread, soft, and deliciouspineapple bread Make Tips
Without an angel cake mold, either with an ordinary chili cake mold or an empty cake mold, either with any other mold, this formulation applies to a mould and non-modulator, which can vary in shape and type, and which can be filled with non-depreciated material, as it pleases; 2. The old face, i.e. the head of the medium dome, is a small piece of yeast, which is separated from the fully fermented face for next use; the next day, which is cooled with a freezer and kept with a cold freezer on several days; the old black wheat face is 100% black full wheat fermented; in addition to increased nutrition, it adds a unique taste; and 3. The temperature and time of roasting is adjusted to the reality of the oven and to the pattern。