Since the various dangers of vegetable cream were exposed a few days ago, the head of our family has issued an order: you are not allowed to buy desserts from outside in the future, and make them yourself if you want to eat them!
Although most of this gentleman's suggestions will not attract much attention, in the face of such a big event, I decided to obey his orders, because this will ensure that my precious oven will not lose its job!
I calculated with my fingers. Puffs, cream cake, Napoleon, butterfly cakes, peach cakes, Danish bread... almost all of them are suspects. Hmph ~ If you don't eat, then you won't eat it. They're all just weight loss!
I haven't had desserts for a few days. Although I am lazy, I can't sit idle. I've thought about making bread for a long time. Ordinary ones won't work. I have to satisfy my cravings. In the end, I chose the latter between Mexican buns and pineapple buns-the oils are similar and the color is beautiful. The amount has also doubled, so eat with your stomach open, haha ~
Crispy pineapple bun
Recipe Recommendations
- ordinary flour 300g
- milk powder 25g
- white sugar 50g
- egg liquid 20g
- yeast 2g
- water 140g
- salt a little
- corn starch 20g
- butter 60g
- sweetening
- baking
- several hours
- ordinary
Steps for Crispy pineapple bun
1
Pineapple peel practice: soften the butter and beat it with an egg beater until fluffy, add sugar, salt, and milk powder and continue beating well.
2
Add the egg mixture in portions and beat until fluffy and white.
3
Add sifted flour and starch, and gently grasp with your hands into a ball.
4
Roll the dough into 8 equal parts.
5
Bread practice: Mix all ingredients except butter and knead into a ball, then add softened butter and knead into a smooth dough.
6
Smooth dough.
7
Basic fermentation reaches twice the size.
8
Divide into 8 parts after exhausting.
9
Round and relax for 15 minutes.
10
10. Take a portion of pineapple peel and knead it slightly flat
11
Cover the pineapple peel on the bread base.
12
The pineapple skin is on the bottom, squeeze the dough from all sides downward, so that the pineapple skin becomes thinner from the inside to the outside until it covers 3/4 of the surface of the bread. Finally, press the pineapple skin evenly around and tighten your hands to make it round (This wrapping method is not specific, it is similar to making steamed buns).
13
Drain the wrapped buns into a baking sheet and gently press them into vertical and horizontal stripes with a scraper.
14
Brush the surface with a layer of egg liquid.
15
When fermented twice to twice the size, you can brush the egg liquid again, especially where the bag body is exposed.
16
Place it in the preheated oven at 175 degrees for 15 minutes until the surface is golden.
17
This is the second plate. After being bored for a while taking pictures, the color on the top has become darker. But the round one is still very tolerant ~
18
The outer skin is crispy and the inside is soft. You can definitely satisfy your cravings!Crispy pineapple bun Make Tips
Xiaolongnü's Tips: 1. Personally, I think making bread doesn't strictly require high-gluten flour; using all-purpose flour this time also worked very well. 2. One large egg is enough for everything, including brushing the surface. 3. Adjust the water amount based on the water absorption of your flour. 4. The original recipe for the pineapple skin is 100g of cake flour. 5. Both the skin and the bun are mildly sweet, so there is no need to reduce the sugar.