Chinese Food
Pineapple shortbread
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I got the secret collection of Wu Baochun's bread by fate. It's like a treasure. The baking road is always full of surprises. Master Wu Baochun's book is as moistening as the drizzle in early spring. It quenches thirst as the ice watermelon in summer. It is as clear as the sky in late autumn. It is more warm as the warm sun in winter. In a word, it's just raining in time. Do the right thing at the right time. The sample is also suitable for baking. Life loves me. I love life. Long live bread. Long live baking. Long live tomorrow.
Cooking ingredients
Cooking Steps
Step1:The temperature of the dough should be controlled at 25 ℃.28 ℃ for 120 minutes or the dough should not be retracted by finger inspection. It can also be fermented at low temperature for 12 hours.
Step2:Divide the middle dough into small pieces and mix the butter with the main dough, and then add. Let stand for 10 minutes.
Step3:Split about 16. 28 degrees and 30 minutes of intermediate fermentation.
Step4:Flatten 15 grams of pineapple skin. After the dough is flattened, stick the pineapple skin on it. Wrap 15 grams of cream filling into the inside of the dough and squeeze tightly.
Step5:Brush the yolk on the surface. Ferment at 28 ℃ for 60 minutes.
Step6:Preheat the oven, heat it up to 200 ℃, heat it down to 180 ℃, bake it for 15 minutes, and cover it with tin foil.
Step7:It's out.
Cooking tips:Puff filling and pineapple peel are the amount of 8 loaves. Dough is the amount of 16. 40 grams of dough. 15 grams of pastry and pineapple. There are skills in making delicious dishes.
