Pineapple milk bread
By VicentaLakin
Recipe Recommendations
- high powder 270 grams
- milk powder 30 grams
- milk 120 grams
- eggs one
- sugar 20 grams
- salt 3 grams
- yeast 4 grams
- butter 30 grams
- crisp and loose grains appropriate amount
- egg liquid appropriate amount
- pineapple appropriate amount
- white sugar appropriate amount
- maltose appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Pineapple milk bread
1
Put the raw materials, except butter, in a toaster for 20 minutes。
2
Add butter and mix it up for another 20 minutes into a little bit of a translucent face。
3
The noodles are placed in the packaging and covered for basic fermentation。
4
Pines: 30 grams of sugar powder, 50 grams of low powder and 5 grams of milk powder are evenly mixed, followed by 40 grams of shredded butter, with a light hand to form an evenly loose reserve. ♪ Can't run out of refrigerators ♪
5
Pineapple pineapple clean-up small pieces are placed in the basin with sugar for pickle。
6
Pick out juice and glue。
7
Put it in the stainless steel pot and boil it
8
When the juice gets thicker, the right amount of malt sugar continues to boil。
9
It's thick and cold and it's pineapple。
10
The fermented pasta is divided into 12 equals, with 10 minutes of laxity on the cover of the roll
11
It flattens the face of the face with a small cane in the shape of a ton of pineapple。
12
Tightening the mouth, putting it in the mould, and re-fermenting the warm and wet parts。
13
The fermented face is covered with egg fluid and souffles。
14
The oven is preheated, 170 degrees and 25 minutes。
15
Completed Chart