Chinese Food
Pineapple bag (night planting method)
(114590 views)
Some people don't like baguettes. Some don't like whole wheat. But most people like pineapple bread very much. Pineapple bread, also known as Polo bread or pastry bread, is a kind of sweet bread. It has no filling. It originated in Hong Kong. It appeared in 1960's. Because pineapple bread is named after its golden yellow, concave and convex crispy skin like pineapple (also known as pear) after baking. So pineapple bread actually has no pineapple component. Pineapple bread, scallion bread, red bean bread, and shortbread are the four kings of heaven. They are the most popular bread. Pineapple bread won the championship with overwhelming votes.
Cooking ingredients
Cooking Steps
Step1:All the materials of seed surface are mixed and stirred into a group. It can pull out thick film, out of cylinder, round, sealed and refrigerated overnight for use the next day. The best flavor time is 17 hours.
Step2:Except butter, add all materials into the mixing tank. Yeast can be mixed in the flour. Avoid sugar and salt. Cut the seeds into pieces. Reserve the amount of liquid slightly. Increase or decrease according to the water absorption degree of flour. Mix at low speed until there is no dry powder. Then increase the mixing speed.
Step3:When the dough is smooth and can pull out the thick film, soften the butter at room temperature, and stir the dough to the full expansion stage. It can be easily pulled out and there can be a film. It's not that the longer you beat it, the better. The thinner the film, the better. There's a kind of call too much, too much. It's the opposite. On the contrary, it destroys the baking power. Then it becomes weak.
Step4:It's high again. (* @ ο@ *) wow
Step5:Directly split. Circle. Relax.
Step6:During the period, make pineapple peel to soften butter and sugar powder at room temperature. Wear disposable gloves. Knead well. No need to pass. Don't miss the drop to pass. O(∩_ O haha
Step7:Please operate with gloves.
Step8:Add the room temperature egg liquid that has been stirred. Continue to mix evenly. Finally, sift in the low gluten flour and milk powder to mix evenly. It may be a little soft at the beginning. It can be refrigerated for a little while. Its best condition is not to stick gloves. If it is still very sticky. Add a little low powder properly. Try to operate it with your hands as fast as possible. Because there is butter. Over kneading. It will only get softer and softer.
Step9:Divide the pineapple peel into about 31G. 24.
Step10:Flatten the pineapple skin with your palm.
Step11:Put a piece of dough.
Step12:Do the press wrap. Watch the video below.
Step13:Let's press the dough first.
Step14:I have seen and learned this pressing and wrapping movement from Mr. Wu Baochun. It's very fast. I can do it every 15 seconds. Because if you hold it for too long, the pineapple peel will be softer and not easy to operate. If you really can't figure it out, roll the pineapple peel on the plastic wrap and roll it into pieces. Cover the dough.
Step15:Wrap it. It's a little round. I sprinkled a little powder on it.
Step16:Then press on the pineapple print. Where did this print come from? Do not ask me how to make it.
Step17:Then the final fermentation can be carried out.
Step18:Humidity 85 degree
Step19:
Step20:
Step21:
Step22:
Step23:
Step24:
Step25:
Cooking tips:There are skills in making delicious dishes.
