Chinese Food
The taste of lactic acid is just red. Popular national color pineapple bag recipe collection in Japan.
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From the lactic acid flavor beverage to the lactic acid flavor green ball, to the lactic acid flavor moon cake, the lactic acid flavor sweet potato. The lactic acid is also a kind of bacteria which is beneficial to intestinal digestion. It has become a kind of healthy taste. As Japan's legitimate red flavor, baking industry also has a lactic acid wind. When the flavor of lactic acid collides with the shape of Japanese pineapple bag and macarone color, it can make people instantly bright. Here's the recipe. 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.
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Step4:Sift the high gluten powder, sugar, salt and other powder. Put them into the flour mixer. Mix them evenly. Add water, whole egg and prepared paste yeast. Stir at low speed for 3 minutes and medium speed for 4 minutes.
Step5:When the dough is stirred to the following state, you can add milk in the dough 300. Slow down for 3 minutes. Fast for 4 minutes. The final dough temperature is about 28 ℃.
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Step9:Put the dough into the incubator, ferment for 60 minutes under the temperature of 28 ℃ and humidity of 70%.
Step10:Divide the fermented dough into 55g small dough. Roll it. Refrigerate it. Relax for 20 minutes.
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Step14:Take out the loose dough and roll it into small circles with a rolling pin.
Step15:In each round skin, pack 30g of Kosta Japanese lactic acid flavor. Wrap tightly for standby.
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Step21:Make Pineapple Peel - prepare raw materials. Sift the flour.
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Step23:Put all the raw materials into the mixer, mix at low speed for 5 minutes, and mix at medium speed for 6 minutes, so that the final temperature of the dough is 25 ℃.
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Step25:Divide the pineapple skin dough into three parts. One for white pineapple peel.
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Step27:Mix Matcha powder and cherry seasoning wine in the proportion of 1-1 to make Matcha sauce. Mix well with a pineapple skin dough to make green dough.
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Step31:A certain proportion of red food pigment is mixed into a pineapple skin dough to make a red dough.
Step32:Wrap the pineapple peel of three colors with fresh-keeping film respectively. Put it at room temperature and relax at room temperature for 1 hour.
Step33:Divide the flabby pineapple skin dough into small dough of 30g. Roll it for standby.
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Step35:Roll the pineapple skin dough with a rolling pin to form a thin circle.
Step36:Wrap the pineapple skin over the dough. Leave some of the bottom. Wrap tightly.
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Step41:Put the prepared pineapple bag into the environment with the temperature of 35 ℃ and the humidity of 75%. Carry out the test for 60 minute
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Cooking tips:There are skills in making delicious dishes.
