Chinese Food
Pineapple bag with coconut and red bean stuffing
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Pineapple bread. It's a kind of sweet bread from Hong Kong. It's said that the pineapple bread got its name because its surface is golden yellow, concave and convex crispy like pineapple after baking. There are many kinds of divisions. Table top, Hong Kong style, Cantonese style and so on. Roughly the same. The names are also different. Hong Kong is pineapple oil. Taiwan is pineapple bread. There are also ice fire pineapple bread. Star power ice fire pineapple Wang and so on.
Cooking ingredients
Cooking Steps
Step1:First, cut and soften the ANGA butte
Step2:Pour in milk and passion fruit yeast. And milk powder and yeast powder; sugar.
Step3:Add high flour and old noodl
Step4:Slowly mix and stir until there is no dry powder - seal the plastic film and put it in the refrigerator for half an hour, then take it out and stir.
Step5:From slow, medium and high speed, knead to non stick barrel state - that is, add salt when 7 and 8 tendons are divided, then slowly stir and absorb, and then high speed stir for 1 minute.
Step6:Add butter and stir slowly until it is absorbed, then stir at high speed for about 1 minute - this only depends on the state
Step7:Pour out - round - start fermentation at 27 ° 75% humidity for about 45 minutes (see status
Step8:Remember, the temperature of the dough should not exceed 26 ℃.
Step9:Now you can make the pastry. First mix the sugar powder and butter evenly, then add the egg liquid and mix. I mixed it with a shovel.
Step10:Mix until the egg liquid is completely absorbed, then add the milk powder and continue to mix evenly.
Step11:Add in low flour and mix well.
Step12:Finally, add coconut and mix well.
Step13:Mix well as shown. Cover with plastic wrap and refrigerate for 20 minutes.
Step14:Take out 2526g and make a circle for standby.
Step15:Round up 25g red bean stuffing. Of course, you can also choose other fillings. It's not allowed.
Step16:A good dough can be divided into about 65g of dough. There are 8 in total.
Step17:Round and relax for 20 minutes.
Step18:The relaxed dough is particularly soft.
Step19:Take a pat and put the red bean stuffing on it. Just like wrapping a bun.
Step20:Ah. So - close up and down.
Step21:Take another pastry and put it on a fresh-keeping bag (tear the bag open beforehand
Step22:Then fold it in half and roll it into a face the size of a dumpling skin.
Step23:Put the stuffed bun on the center of the pastry.
Step24:Then lift the fresh-keeping bag and stick the pastry on the bun. As shown in the figur
Step25:Take it out, put it on the pineapple and press it.
Step26:After that - as shown.
Step27:All of them are wrapped and put into the fermentation tank at a temperature of 33 ℃. 85% humidity fermentation about 40 minutes (see the state) about 2 times the size of hair.
Step28:After the second hair is finished, brush the yolk liquid on the surface and bake in the oven.
Step29:Fire 210 degrees, fire 20 degree
Step30:
Step31:
Cooking tips:In fact, there is another hidden reason why this bread is loved by family Recently, I changed a Panasonic nuja180w toaster. The toasting function of this oven can't match my pineapple bag better. With steam assisted baking, it's really not a dream for bread to achieve a strong and dry taste. The delicate taste and toughness interlace to extend a wonderful soft state. Sweet and not greasy. This is even one of the reasons why my family can't stop these stutters. I sincerely recommend you to start with Panasonic's steaming oven. One machine with eight functions can automatically clean and operate with one key. All kinds of small functions are really amazing. The link is here. Now the new product is awesome. It's very interesting to cut the hand to https-//. item.jd.com/100004303037 HTML has skills in making delicious dishes.
