Pineapple bag
By VicentaLakin
I love pineapple buns since I was a kid, but I've only done it once since I baked, but I love it less, and for the first time I'm not satisfied, and many friends ask me what I'm doing, so I try it for the second time. The pineapple buns are delicious, and more and more, but recently I've lost weight, so in the fight against the temptation of food, I'm glad my uncle helped
Recipe Recommendations
- high-gluten flour 250g
- milk powder 20g
- sugar 40g
- yeast 2.5G
- eggs one
- butter 35g
- powdered sugar 40g
- low powder 100g
- salt 2g
- milk fragrance
- roast
- several hours
- senior
Steps for Pineapple bag
1
Smash the butter with the materials to make it a lasagna, spread it to the band and smooth the surface
2
Cover the film and ferment it in warmth
3
Butter in the greenhouse
4
Add sugar powder
5
To lighten the colour and expand the size
6
(a) Quantification of the egg fluid, with full and balanced distribution
7
(b) Oversifling of low-banded flour
8
Scratch evenly and freeze the refrigerator for more than 30 minutes
9
We'll take off the yummy noodles
10
(b) Plug in to the middle of the air with a finger sticky bread (while observing the fermentation of the face group)
11
(b) Split the same size of the face (about 60 g) and cover the film for 15 minutes
12
Take 35 grams of pineapple skin, flatten it, and put it on pineapple skin
13
pineapple skin up
14
(b) Stamped the texture and placed it on a grill with oilpaper
15
It's a warm fermentation
16
The fermented bread is brushed with egg fluid, the oven is preheated at 180 degrees, and can be baked for 15 minutes。