Classic pineapple bag
By VicentaLakin
Chinese pineapple buns, softer, cosy crust, soft and sweet bread inside. It's simple, and it's easy to make membranes. The soothing system requires butter, coconuts, thick coconuts. It smells unique! Skinned, with no scratches, and it's bursting and delicious! A plate of 6080 can be baked 10, evenly coloured. Tea with pineapple bags, perfect
Recipe Recommendations
- high-gluten flour 300 grams
- sugar-tolerant dry yeast 4 grams
- milk 95 grams
- egg white 65 grams
- salt 2 grams
- butter 70 grams
- powdered sugar 60 grams
- room temperature whole egg liquid 36 grams
- low-gluten flour 112 grams
- milk powder 10 grams
- coconut 20 grams
- fine sugar 60 grams
- whole egg liquid appropriate amount
- sweetening
- baking
- several hours
- divine level
Steps for Classic pineapple bag
1
Preparation material. Early production in Chinese. Some of these materials are liquid and powdered, and yeasts and salt are not exposed. Kitchen machine 1 was mixed to dry powder, and the third was turned into a group. The materials are dry and need not be smooth. Put it in the basin, cover the film, freeze the fermentation for 12-24 hours。
2
The yielding shrunk is 2-2.5 times larger, pulling up into a beehive form (which may also be distributed to the same state at no more than 28 degrees of room temperature) and splitting into small pieces and putting it into a plume. Adding materials other than butter to the main laminate, a mixture of which is then transferred to the thick membrane phase. (Summer temperature high, ice bag controlled surface temperature)
3
Add softened butter. Shift 2 to blend butter and pasta. Turn four to the membrane phase。
4
Make a soccer during the noodles. The Butter Room is softened, mixed with sugar powder and salt, razors to prevent the splashing of sugar powder, and uses electric an egg-cutting medium to achieve microlite. Three times with full egg fluid. Every time you get an egg fluid, you'll have to add it to the next one, until all the egg fluid is added。
5
Fluctuated butter paste, low powder and powdered milk are sifted in a uniform manner。
6
And pour into the coconut, softly and softly. Load a cold bag。
7
The face is removed, the face is held in both hands, the circle is folded to the outside of the body, and a piece is slowly torn apart to see a thin and strong membrane。
8
SPLIT THE NOODLES INTO 10, 80 GRAMS A PIECE. RIGHT-HAND ANTI-C-SHAPED FACE-SHARP, COUNTER-CLOCKWISE ROUND。
9
Soothing 28 grams apiece. Rounded on the side of the bag, the bag folded, and light-skinned with a scepter to round
10
Rip out the skin, remove the skin, put it on the roller face and touch the skin. Then we put the soothing on the bottom of the lasagna, just a little tighter. Put it in a round oil simulator and discharge it into the oven。
11
Scratch a layer of whole egg fluid. A little water. If you want to draw your own path, brush your egg fluid and draw your own path。
12
The oven fermentation chamber, 34 degrees in two rounds. The fermentation in about 30 minutes is twice as big。
13
Get ready, get out in advance, preheat oven, 200 degrees up and down。
14
The pineapple pack will then be placed in the middle of the preheated oven and will be turned up and baked at 180 degrees for 20-25 minutes, with the colour satisfactory and timely coating of tin paper。
15
You'll be safe when you're out. Hot and cold。
16
The finished product。
17
The finished product。
18
The finished product。