Pineapple buns
By VicentaLakin
There's a little tea plaster at home. Everything's going to taste like tea
Recipe Recommendations
- high-gluten flour 160 grams
- salt 1/4 teaspoon
- milk powder 1 tablespoon
- fine sugar 30 grams
- egg liquid 1 tablespoon
- yeast 1 teaspoon
- warm water 70 grams
- butter 15 grams
- low-gluten flour 50 grams
- powdered sugar 25 grams
- matcha powder 5 grams
- sweetening
- baking
- ten minutes
- simple
Steps for Pineapple buns
1
Make bread first. The yeast will be bubbled with warm water, taken together with other materials for the removal of butter, and then slowly added to the yeast water, and will begin to rub its face。
2
It's enough to tear a hole to add softened butter and continue to extend。
3
Covering the membrane chamber with warm fermentation for more than an hour。
4
The fermentation is 2-2.5 times larger, and a hole is poked with flour with a finger。
5
Excretion, split into four pieces, rolling round, 15 minutes still。
6
Now do the pineapple peel. Soft butter is used in egg-pumping until it is white, mixed with sugar powder, salt and milk powder, and in three stages mixed with egg fluid。
7
Add tea powder evenly。
8
Scan low-banded flour
9
Light flip, no egg-beating, to avoid the bulges affecting soccerity。
10
Take a piece of tea with pineapple peels, and round it up。
11
A little push, flatten the pineapple skin, cover it up in the face, pull it aside。
12
Scratch the pineapple skin with a small knife and lightly brush the egg fluid on its surface。
13
Put it in a pre-heated oven, 180 degrees for about 20 minutes。
14
It's done
15
Fresh pineapple buns。