Chinese Food
Pineapple bag
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Cooking ingredients
Cooking Steps
Step1:Mix all the ingredients of the bread and knead it into a dough.
Step2:Knead the dough to the expansion stage. Ferment for about one hour until the dough expands 2 - Two point five Double the size.
Step3:Ferment to Two point five Double the size. Poke a hole with flour on your finger. The hole won't shrink.
Step4:Exhaust. Knead into a ball
Step5:Divide into 5 parts. Roll. Ferment for 15 minutes.
Step6:The pineapple peel is prepared during the intermediate fermentation.
Step7:Beat the softened butter with an egg beater until it turns white. Add the egg liquid three times. Mix the egg liquid and butter fully each time, and then add the next step to avoid oil-water separation and affect the crispness of pineapple peel.
Step8:Pour in sugar powder, salt, milk powder and mix well.
Step9:Pour in low gluten flour. Mix gently. (don't use an egg beater. Use a spoon to gently cut and mix. Do not use the method of kneading to stir, so as not to affect the crispness of flour
Step10:Mix until smooth and non sticky. Divide the pineapple skin into 5 parts.
Step11:Spread out the pineapple peel and press it on the dough.
Step12:Slowly push westward. Cover more than 2 / 3 of the bread completel
Step13:All five loaves are wrapped
Step14:Then brush a layer of egg liquid on the pastr
Step15:After brushing the egg liquid, use a knife or other sharp things to draw a grid (my knife is too sharp. When the bread is expanded, the pastry is completely separated. You can light it. Just draw a little trace
Step16:Finally, as for the fermentation in the oven at about 38 degrees Two point five Doubly larg
Step17:Then preheat the oven. 180 degrees. Bake for 15 minutes or so. At the end of the day, you should take good care of the color of your bread. Turn off the fire if you like the color.
Cooking tips:1 pineapple skin is sticky when kneading. You can add some dry low flour properly. 2 the hardest part of pineapple bag is to cover the working part of the bread body with crisp skin. Be patient. Don't roll the skin on the chopping board. It will stick to the chopping board. Unless you put a lot of dry powder. However, too much dry powder will affect the crispness of the crisp skin. 3 when baking, you should watch it according to the temperature of each oven to the back Bread. In case it's too hot or not hot enough. 4. You can also write about bean paste and lotus seed paste in it. I prefer this kind of traditional steamed bun. And I don't like stuffing. So there is no stuffing. There are skills in making delicious dishes.
