Chinese Food
Crispy pineapple bag
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Table pineapple bread covers the pineapple skin on the dough before it starts to ferment after dough shaping, and uses a knife to draw a diamond pattern. Some pineapple skin formulas also contain ingredients of baking powder. The cracks are more obvious when baking; the skin of the broad style is brushed with yolk liquid on the table foundation, which makes the taste more crispy; the Hong Kong Style Pineapple bread is the dough fermented, and the pineapple skin is rolled thin and directly covered. The Hong Kong Style Pineapple bread The pineapple skin is made of sugar. It tastes crispy. There is no scratch on the skin. It cracks irregularly when baking. Some pineapple bags have stuffing. Some pineapple bags have no stuffing. It's operated according to people's preferences. A pineapple bag. A latte. This winter afternoon tea is very pleasant to think about.
Cooking ingredients
Cooking Steps
Step1:Make pineapple peel. Soften butter at room temperatur
Step2:Add sugar powder and beat well
Step3:Add in the egg and beat well
Step4:Add the flour and mix well to form a ball
Step5:Wrap the dough with plastic wrap and refrigerate it
Step6:Make soup dough. Let it cool before use. After the main dough material was kneaded with oil, it was fermented once to twice the siz
Step7:Divide the dough into 60 grams. Let it roll and relax for 10 minutes
Step8:Cover the dough with 20 grams of pineapple peel. Cover 2 / 3 of the dough area
Step9:Use a knife or tool to carve the lines. Put them in the baking tray for final fermentation to twice the size
Step10:Panasonic nujk200w steaming oven opens the preheating and baking function. The temperature is 180 °. After preheating, the time is set to 16 minutes. After baking, the oven is discharged.
Cooking tips:1. At last, the humidity should not be too high. Otherwise, the cuticle will disappear; 2. It can also be fermented without covering the pineapple skin before the second fermentation. After the fermentation, the pineapple skin can be rolled out into thin slices with a thickness of about 23mm, covered on the dough and baked. Both decoration methods are OK. There are skills in making delicious dishes.
