Pineapple bag
By VicentaLakin
We only like pineapple buns. I like to make different types of bread. I like everything. I had to make a pineapple bag every time I looked at which bread I wanted to make, and I left some of them with pineapple buns, and others with other styles, and I kept trying to see a lot of friends making old bread, and this time with a couple of pineapple buns, and the mouth-picking mouth said it was a couple of recipes
Recipe Recommendations
- Jinxiang Gaojin Powder 105g
- Meimei low-gluten powder 45G
- water 110g
- yeast 3g
- sugar 12g
- butter 60g
- low-gluten flour 100g
- eggs 30g
- fine sugar 50g
- milk powder 12g
- salt 2g
- sweetening
- roast
- several hours
- simple
Steps for Pineapple bag
1
Put the fermentation film on the yeast mix, depending on the temperature. We've got about 30 degrees here, about an hour
2
It's more than twice the fermentation. Not yet. It'll take a fall
3
It's time
4
It's time to make pineapple buns and soften the butter with sugar
5
We'll add egg fluid three times. We'll have to mix it up before we do it again
6
Sift in low powder mix
7
And put the freezer in the freezer
8
When your hair is fermented, put the main noodle material and the head of the yeast in the toaster
9
We'll have butter in 20 minutes, and we'll have it in 30 minutes
10
We'll be back in 30 minutes
11
Put it in a bigger container, and it's fermented twice as big
12
A fermented pasta with a finger on flour and a hole in the middle
13
The pasta fermented, the exhaust was removed, the pineapple skin was removed, the pineapple skin was split up for 15 minutes, the dichotomy was personal, big and small
14
Get a pineapple peel
15
Put the noodles on the pineapple skin and put them on the pineapple skin
16
Make the rest of the dough
17
Cut the line, it'll be light. It'll be fermented
18
Double the fermentation and enter the oven for 180° 15 minutes. The oven is different. The temperature adjusts itself