Pineapple bag
By VicentaLakin
Pineapple buns are the first bread I've ever had, and the first flash in my head is pineapple buns whenever I walk through any bakery. Let's get back together! Classic pineapple bag
Recipe Recommendations
- high powder 160g
- low powder 40g
- white sugar 35g
- eggs one
- yeast 1 teaspoon
- warm milk 90ml
- butter 20g
- salt 1 teaspoon
- whole egg liquid 50g
- milk powder 5g
- sweetening
- baking
- several hours
- simple
Steps for Pineapple bag
1
flour raw materials: high powder 160g, low powder 40g, sugar 35g, egg 1, yeast 1 spoon, warm milk 90ml, butter 20g (softified room temperature), salt 1。
2
All pasta raw materials are placed in bread drums, with function 8, fermented noodles, and basic fermentation。
3
skin raw materials: butter 60g (soft under room temperature), whole egg fluid 50g, milk powder 5g, low powder 125g, salt 1g.
4
Use the fermentation time to make the soccer: soft butter will be distributed。
5
Add a full egg fluid (with a little to brush the face of the bread while baking), milk powder, salt, low powder for slicing。
6
The mixer is placed in a fresh bag and placed in the fridge to form。
7
The fermentation is over after 1:30. Press your finger and don't bounce。
8
on average, the fully fermented noodles are divided into six points, each about 60 g. make a circle。
9
It's 20 minutes of laxity on the cover。
10
the raw materials are taken from the refrigerator and divided into an average of six points, with each of the approximately 50 g. flattening the skin with a cane。
11
We'll wrap loosely in the sofa, about three-quarters。
12
Pineapple on the surface of the soothing. Put it on the grill with egg fluid on it。13
Enter the oven and put a bowl of hot water under it for final fermentation. Another 40 minutes of fermentation。
14
After fermentation, 180°C fires for 20 minutes. Watch the color of the bread for five minutes
15
Look, look, smelly, soft, sweet pineapple bag is out! I can't wait to do it