Pineapple bag
By VicentaLakin
China is rich in material, food and food, some of which are well known, but its friends, especially foreigners, who have never tasted them, are often misled by their names, such as wife cakes, red-burned lion heads, trees on ants, donkey rolls, fish fragrances, and couples' lungs. Today's pineapple bag without pineapple is also “unnamed”, but it's delicious, and its colours are so bright and yellow, its face is so sweet and its face is so soft and soft。
Recipe Recommendations
- bread dough appropriate amount
- high-gluten flour 300 grams
- white sugar 57 grams
- eggs one
- yeast 3 grams
- milk 130 grams
- salt 2 grams
- corn oil 25 grams
- Pineapple peel dough appropriate amount
- low-gluten flour 100 grams
- lard 60 grams
- whole egg liquid 1 tablespoon
- sweetening
- baking
- several hours
- ordinary
Steps for Pineapple bag
1
Make noodles. 300 grams of condensed flour, 30 grams of white sugar, 1 egg, 130 grams of milk mixed to dry powdered and sealed for one night (or more than 30 minutes of room temperature bubble) in the freezer。
2
Make pineapple skin. 100 grams of low-strength flour, 57 grams of white sugar, 60 grams of pig oil (or butter), a large spoon of all egg fluids are evenly mixed, smoothed to the face of the face, covered with a mosaic, and placed in freezer to some hardening state。
3
The noodle is removed, the yeast is added to the yeast, the yeast dissolves without particles, the salt is added to the salt, the salt melts to the salt, and finally the corn oil is added, and the thicker film, which is more resilient and smooth, can be removed (without removing the glove sheet). After a night-long freeze-up, the noodles are naturally sprouted, and the next day they are removed from the refrigerator, and a slightly thick, very resilient membrane can be pulled directly by hand。
4
No fermentation, straight into 4 equals and rounding. Take out the frozen pineapple pasta, split into four equals, and round. Depending on what you like, if you want to be a small one, you get a few more。
5
It was covered with a pineapple skin, crushed into a tortilla, covered with pineapple skin and covered with about three quarters of it, with the mouth closed and rounded。
6
Put it in a paper circle, finish all the noodles in turn, and use a razor gently to crush the pineapple, and this time I don't have a pineapple, and the product is natural tortilla, and it's beautiful。
7
The membrane is fermented twice as large and the surface is painted with an egg fluid. Put it in a pre-heated oven, mid-level, top-fire, 130 degrees baked for about 25 minutes (satisfactory tin paper on top, bake time, temperature adjusted for home-based oven)。
8
It's yellow and sweet。
9
Floating, soft, nutritious。Pineapple bag Make Tips
1. When pineapple skins are made, pineapple skins, which are adhesive, may be fitted with appropriate low-banded flour and may be suitable for pineapple skins that are not adhesive. 2. The bake time and temperature are adjusted to the home oven. 3. During the baking process, the bread surface is coloured to cover a layer of tin paper to prevent it from being too dark. 4. The quantity of milk used is increased or decreased based on the water intake of flour. 5. Flour is used to allow flour to absorb water and to form a cramp, which is very beneficial for the graft。