Chinese Food
Pineapple bag with medium coconut oil
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I like the feeling of bread dough slowly expanding and coloring in the oven. This pineapple bag is very popular. Someone ate two of them directly. The children also love it very much. When they eat it on the first layer of the crust, they can drop the dregs, the crispy fragrance and the fragrance of light coconut oil. One is about the size of the palm. Afternoon tea with coffee. Comfortable. -
Cooking ingredients
Cooking Steps
Step1:Preparation of intermediate material
Step2:Some of the materials in the middle class are liquid before powder. Yeast and salt are separated in two corners. Do not touch them.
Step3:No dry powder is mixed in the first gear of the cook machine. Beat it up in the second gear until it becomes a ball. The material is dry. It doesn't need to be smooth. I don't think the mixing is complete. I can take it out and rub it with PVC gloves for a while. Put it into a basin, cover with plastic film, refrigerate and ferment for 1224 hours.
Step4:It's quick to grow. It can make crisp skin. Cut the butter into small pieces and soften it (room temperature or oven fermenter).
Step5:Add some sugar powder to the pastry. Mix it with a scraper first to prevent the sugar powder from splashing. Then use the electric eggbeater to beat it until it is slightly white.
Step6:Add the whole egg mixture three times. Each time, beat until the egg liquid is absorbed and then add another time until the egg liquid is completely added. It was smooth at the end. Fluffy.
Step7:Mix the low powder and milk powder. Sift into the beaten butter paste. Press with a scraper and mix evenly.
Step8:Pour in the coconut. Mix gently.
Step9:It can be put into fresh-keeping bags and refrigerated. If it is not made too long in advance, it can also be used directly.
Step10:The seed noodles with good hair become 22.5 times larger in volume and become honeycombed. Look at the status. I don't want to refrigerate my hair. I can also have my hair at room temperature no more than 28 degrees. The same state.
Step11:Cut the seed noodles into small pieces and put them into the flour bucket.
Step12:Add ingredients other than coconut oil to the main dough. Divide salt and sugar into two corners. Mix the first gear firs
Step13:Then turn to gear 3 and hit to the rough film stage.
Step14:Add coconut oil softened at room temperature. Make noodles in second gear first. Let coconut oil and dough blend. Then shift to gear 3 and hit to the stage of film sleeve. Beat time depends on the power of your chef.
Step15:Take out the dough after beating. Hold the dough with both hands. Fold it to the outside of the body. Cut it down. Slowly tear it open and you can see the thin glove film.
Step16:Divide the dough into 12 parts. 65g. The right hand holds the dough in an anti-C shape. Roll the dough in an anti clockwise direction.
Step17:Line up.
Step18:The pastry is also divided into 12 parts. 25g. Put it on the side of the bag. Then fold the bag in half. Use a rolling pin to gently roll it into a circle.
Step19:Tear open the fresh-keeping bag. Take off the pastry. Put on the round dough. Touch the pastry with smooth surface. Close up.
Step20:Then fit the pastry to the bottom of the dough. Tighten slightly.
Step21:Discharge into pa
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Cooking tips:Tips - 1. The temperature is high. In addition to coconut oil, other materials such as milk, eggs and flour must be refrigerated in advance to prevent over heating. 2. Pineapple bag I like the kind of crispy skin that naturally cracks when baking. You can also cut patterns or print patterns with a stamp before brushing the egg liquid. 3. After cooling thoroughly, the pastry can be packed only after it becomes hard. There are skills in making delicious dishes.
