Chinese Food
Pink pineapple bag. A unique Japanese bread can be made simple and delicious at home.
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As a kind of bread full of sweet flavor in modeling, the shape of pink pineapple bag is whirlwind. It is twined together like a couple. You don't need to taste it. It's very sweet ~ pineapple crust. It's rich in milk flavor and lactic acid flavor stuffing. It's not sticky. It's fresh in taste. It's suitable for all ages. It has a good face and material. It's unique and rich in taste. It's really a kind of bread suitable for any season. Here's the recipe. Let's do it.
Cooking ingredients
Cooking Steps
Step1:Make the main dough - prepare the ingredients.
Step2:Add water to mix the fresh yeast evenly and make it into a paste.
Step3:Put the high gluten powder, low gluten powder, milk powder, sugar, salt, etc. into the flour mixer. After mixing evenly, add water, whole egg and prepared paste yeast. Stir at low speed for 3 minutes and medium speed for 3 minutes.
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Step5:When the dough is stirred to a state where the gluten can be pulled out and the dough can rebound, you can add 200 cream into the dough. Slow for 6 minutes. Fast for 3 minutes. The final dough temperature is about 25 ℃.
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Step8:Put the battered dough into the decanting box and ferment for 60 minutes at 28 ℃ and 35% humidity.
Step9:Divide the fermented dough into small dough of 30g. Roll it. Refrigerate it. Relax for 20 minutes.
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Step12:Take out the loose dough and roll it with a rolling pin into a small oval piece.
Step13:Pack 20g of Kosta Japanese lactic acid flavor into each skin. Wrap the long strip. Spare.
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Step18:Make Pineapple Peel - prepare raw materials. Sift the flour.
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Step21:Heat the eggs in water. Stir well. Set aside.
Step22:Add 200 cream butter to sugar, whisk slightly, add egg liquid and sifted powder, and mix well.
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Step26:Take out the Pitaya and pineapple skin dough, put it into the fresh-keeping film, press it flat, put it into the cold storage, refrigerate for 30 minutes, and reserve.
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Step29:Divide the flabby pineapple skin dough into 15g small dough, round and spare.
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Step33:Roll the pineapple skin dough with a rolling pin into a thin oval piece.
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Step35:Cover the pineapple skin of the dragon fruit on the dough that has been filled before. Wrap tightly.
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Step39:Take two covered pineapple skin dough and bend it into the shape shown in the figure.
Step40:Sprinkle water on the surface of the bread. Decorate with sugar.
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Step42:Brush the oil on the mold. Put the prepared pink pineapple dough into the mold. Put it into the environment with the temperature of 35 ℃ and the humidity of 75%. Carry out the secondary fermentation for 60 minutes.
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Cooking tips:There are skills in making delicious dishes.
