Chinese Food
Sweet crisp table pineapple bag
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I hesitated for some reason. I didn't see pineapple bag. At that time, the sadness was as big as pineapple bag. But the table pineapple bag was really my favorite. The soft taste, the crisp skin. It was like a cut fresh pineapple. It was crisp and sweet. If I spread a layer of coconut, my saliva would flow.
Cooking ingredients
Cooking Steps
Step1:Pour the sugar into the butter and mix well. Then pour the egg mixture into the butter once and mix well. Add the low refined powder and milk powder and mix well. Cover the mixed pineapple skin with plastic film and put it into the refrigerator for about 30 minutes.
Step2:Pour the dry materials into the flour mixer (high powder, sugar, yeast, milk powder). Pour the wet materials into the flour mixer (milk, water, egg liquid, honey).
Step3:Stir slowly (to avoid the dry flour flying out) and then speed up. Beat the dough to a slightly smooth appearance.
Step4:At this time, add butter and salt. Still stir slowly and then accelerate. Beat until the dough is smooth. (judgment criteria - take out a small amount of dough, pull out the film, poke a hole in the middle of the film, and see if the edge of the hole is zigzag. If there is any zigzag, it means that it needs to be punched for a while, if the edge of the hole is smooth and non zigzag, it means that the dough is finished.)
Step5:Take out the dough. Brush a little salad oil on the table top (avoid sticking to the table). Take out the shape. Cover the plastic wrap and put it on the table for about 15 minutes to relax.
Step6:Divide the relaxed dough into even sized dough (about 65g), rub the dough round and put the plastic film on the back cover to relax for 15 minutes.
Step7:Divide the pineapple peel into uniform size (about 25g), and rub it slightly for standby.
Step8:When the dough is relaxed, flatten the filling skin in the palm. It can be slightly larger than the dough. Hold the bottom of the dough and press the smooth surface close to the skin. Let the skin cover the surface of the bread.
Step9:The palm of the hand is inward. The two hands cooperate. The needle is wrapped and rotated in time until the pineapple skin completely covers the dough.
Step10:Cut the pattern on the surface horizontally and then longitudinally to form a grid like pineapple pattern.
Step11:Put the dough into the fermentation tank. Take iris as the reference standard. Use the dry temperature of 45 ℃ and the wet temperature of 55 ℃ for fermentation. The fermentation time is about 40 minutes. The shape of the dough can be fermented twice as much as the original.
Step12:Take out the fermented dough. Brush evenly with the prepared yolk liquid (note - do not use the egg white). Take iris as the reference standard. Use 165 ℃ hot air. Bake for 8 minutes or so, and then it will be fresh.
Step13:Output effec
Cooking tips:There are skills in making delicious dishes.
