Chinese Food
Classic Hong Kong Style Pineapple bag
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The pineapple pastry material uses lard and a small amount of baking powder. The taste is very crispy. It can expand beautiful patterns without cutting. If you don't like the smell of lard, you can also use corn oil instead. The taste will be slightly reduced. The bread uses the soup method. The addition of the soup can improve the water absorption of the bread, delay the aging of the bread. The soft bread body and crisp pineapple skin are very delicious.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials used.
Step2:Put the soup ingredients into the milk pot. Heat it over low heat and stir until it becomes paste. Let it cool for standby.
Step3:Add the soup seeds and dough materials except butter into the mixing barrel of the chef. Select the kneading mode. Turn on the 2nd gear to gather into dough and then turn to the 4th gear to knead.
Step4:Knead the dough to a smooth state. Add softened butter. Knead it at a low level until the butter is absorbed
Step5:Add salt. Turn to the 4th kneading.
Step6:Knead the dough until it has a good stretch. Pull out the thin film.
Step7:Round the dough properly. Put it in a bowl. Cover with plastic wrap.
Step8:Electric oven. Select the fermentation function. Time is 60 minutes. Put the dough into the oven for basic fermentation to about twice the size.
Step9:Use the fermentation time to make pineapple pastry - mix and sift the powder. Add softened butter and all other pastry materials. Mix and knead into a ball. Cover and refrigerate.
Step10:Take out the fermented dough and exhaust properly. Divide into 9 equal parts. Knead the dough, cover and let it stand for 20 minutes.
Step11:Divide the frozen pineapple pastry into 9 equal parts. Knead the pastry and put it on the ice bag to keep it cool and easy to operate.
Step12:Flatten the pineapple pastry. Take the loose dough. Hold the pastry part with one hand, and press the dough with the other hand. Make the dough and the pastry stick together and gradually cover them all. Then properly round them.
Step13:All the dough. Put it in the bread tray.
Step14:Electric oven. Select the fermentation function. Time is 50 minutes. Put a plate of hot water on the lower baking net to humidify. Put the dough in for secondary fermentation to about twice the size.
Step15:Take out the fermented dough. Sweep a layer of yolk on the pastry.
Step16:Electric oven. Heat up and down 180 degrees in advance. Bake in the middle layer for about 18 minutes.
Step17:After baking, the bread will be out of the oven immediately. After shaking, take out the baking tray and put it on the grid to cool.
Cooking tips:1. Due to the different water absorption of each flour, do not add all the liquid at one time. Please adjust it according to the dough state. 2. The baking temperature and time are for reference only. Please adjust it according to the actual situation. There are skills in making delicious dishes.
