Hong Kong pineapple bag
By VicentaLakin
I hope that the autumn wind will take away all summer's regrets, and that this fall will bring more good news #Liqiu #24 festivities # ceremonial feelings # #Autumn ceremonial feelings # #Autumn ceremonial feelings # #Autumn — the day before — I went to a Hong Kong tea restaurant and ordered two pineapple buns and other gold velvet foods — I'm sure I'll be able to unlock one more pineapple buns at home today, so that the pineapple bag will be free, ha ha ha ha ha ha ha ha ha
Recipe Recommendations
- high-gluten flour 250 grams
- sugar 30 grams
- sugar-tolerant yeast 3 grams
- cold milk 130 grams
- milk powder 20 grams
- salt 3 grams
- egg liquid 50 grams
- butter 30 grams
- powdered sugar 30 grams
- low-gluten flour 75 grams
- whole milk powder 15 grams
- sweetening
- roast
- several hours
- divine level
Steps for Hong Kong pineapple bag
1
250 grams of high-strength + 30 grams of powdered flour + 50 grams of sugar + 50 grams of egg fluid + 130 grams of ice milk are all placed in the cook ' s machine (ice bags outside the cook ' s machine, high outdoor temperatures in the summer)。
2
Noodles in the thick membrane form, 30 grams of butter, 3 grams of salt. Now it's hot, it's hot and yeasts are added to prevent early fermentation。
3
Continue to betwixt the mural (the whole process should not exceed 15 minutes in order to avoid over-temperature)。
4
Frozen noodles (not more than 26 degrees) rounded, placed in the container, covered with a lid, basic fermentation, room temperature fermentation for an hour and a half。
5
We'll make pineapple peels, 60 grams butter + 30 grams of sugar powder while the noodles ferment。
6
Smash with an eggbeater。
7
To the butter tarp。
8
Add 15 grams of egg fluid, evenly mixed。
9
Add 75 grams of low-banded flour and 15 grams of milk powder。
10
Quite evenly, pineapple peels are fine, covered with film to keep the wind dry。
11
Now we'll make a soufflé, 60 g butter + 30 g sugar powder + 1 g salt + 35 g egg fluid + 75 g milk powder。
12
Smash it evenly, the soufflé will be fine。
13
The noodles are fermented。
14
Press pressure to exhaust。
15
Split into six equal points。
16
They are rounded, covered with protective film, and room temperature is loose for 20 minutes。
17
Take out a noodle。
18
Pack in the soufflé。
19
Round。
20
Take out 30 grams of pineapple souffle。
21
It's in the skin。
22
Pineapple souffle covered in bread。
23
Crushing a diamond with a mold。
24
Bread is good。
25
After all, put it in the oven, put it in the unopened oven for a second fermentation, and put a bowl of hot water under it, helping to ferment, with a temperature of 38 degrees and a humidity of about 80 per cent for 40 minutes, with bread fermenting twice as large。
26
The fermented bread is fermented, and a layer of tart。
27
Put it in a preheat oven, mid-level, 150 degrees, and roast for 18 minutes. The temperature and time can be adjusted as appropriate, depending on the temper of the oven)。
28
It's so fragrance, and it's finished with the soothing Hong Kong pineapple bag
29
The finished chart。
30
The finished chart。
31
The finished chart。
32
The finished chart。