pineapple
By VicentaLakin
The pasta pineapple sauce, which we used to make for bread, was a very good one, and today we're making a little jam bun, and this time we're fermenting it with liquid seed。
Recipe Recommendations
- high-gluten flour 66g
- milk 100g
- yeast 5g
- eggs in 1
- liquid species
- salt 3g
- milk powder 10g
- white granulated sugar 65g
- butter 40g
- passion fruit pineapple sauce appropriate amount
- sweet and sour
- roast
- several hours
- ordinary
Steps for pineapple
1
Milk eggs mixed。
2
The yeast mix。
3
High-banded flour mix。
4
Cover the film and ferment for an hour。
5
The fermented noodles can see a lot of bubbles inside。
6
Add pasta material other than butter to the cook's mixer。
7
Low-speed mixing to no dry powder, high-speed mixing for eight minutes。
8
It's just a thick film。
9
Low-speed mixing to butter absorption。
10
And then the high-speed mixing out of the glove membrane in 10 minutes。
11
Scramble it, put it on the grill, cover it up for an hour and a half。
12
The fermentation is followed by an air flow, divided into about 50 or so agents, rounded and loose for 20 minutes。
13
A nice, loose noodle, a jam, half of a noodle。
14
Roll it up, put it in the oven。
15
Cut open with a cutter and ferment the second time for an hour and a half。
16
Put egg fluid on。
17
200 degrees and 20 minutes in the middle of the oven。
18
Roast out of the oven。