Hong Kong pineapple bag
By VicentaLakin
Recipe Recommendations
- high-gluten flour 330 grams
- sugar 45 grams
- salt 3 grams
- milk powder 15 grams
- whole egg liquid 65 grams
- milk 160 grams
- yeast 4 grams
- butter 35 grams
- soften butter 60 grams
- powdered sugar 45 grams
- eggs 25 grams
- low-gluten flour 120 grams
- whole milk powder 10 grams
- sweetening
- roast
- several hours
- divine level
Steps for Hong Kong pineapple bag
1
Let's start with the soccer, softened butter and sugar powder, evenly pressed。
2
Add egg fluid。
3
Flip evenly。
4
再加入低筋面粉，奶粉，盐，Flip evenly。
5
Press pressure into groups。
6
Split 25 grams of a little agent。
7
Cover it with oilpaper。
8
Squeeze the big thin。
9
Put it in a freezer to be used。
10
Flour + sugar + milk powder + yeast all pour into the cook's barrel。
11
Add an egg and milk。
12
Mixed even。
13
Smash even。
14
As far as the thick film is concerned。
15
Add butter and salt。
16
Keep punching out the gloves。
17
Round, put in the fermenter box, room warm fermentation for about an hour。
18
One round, fermented noodles, take out the exhaust。
19
Split into 8 equals。
20
Round up。
21
Relax 20 minutes。
22
Take out a noodle。
23
Cover a piece of soccer。
24
Squeeze the diamond。
25
Put it in the paper tray。
26
Just an embryo。
27
Finish everything in turn。
28
The oven, which is not open, is at a temperature of 36 degrees and is 85 per cent wet and fermented for about an hour, with a bowl of hot water under it to help with the fermentation。
29
At the end of the day, the fermented bread is made of eggs。
30
Put it in a pre-heated oven, mid-level, 160 degrees and 20 minutes of roast。
31
Out of the oven。
32
Thick skin, soft inside。
33
I'll take another one。Hong Kong pineapple bag Make Tips
Don't rub it too long, or it'll crack. Two rounds too big, or it'll collapse. Out of the oven, when it's hot, the soccer is the best。