Pineapple bag recipe-Chinese Food-best chinese food recipes-cooking food

Pineapple bag

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I'm very lazy recently. I want to make bread several times. I've been loaned by myself for various excuses. Weekend afternoon. One day playing cards. One day reading idle books. It should be easy after the lecture on Monday. It will take hours to think of bread. I'd better go to the square dancing. On Tuesday, I became a hedgehog. I was in a bad mood. I didn't do it. I was so tired on Wednesday. There are many classes in the daytime today, but it doesn't seem to be very tired. I want to be a pineapple bag. Walking home in high heels. A little tired. Not tired. Taomi electric rice cooker. Press the standard cooking function; defrost the anchovies in the quick-frozen; measure the materials for making bread immediately. Put the bread machine. Press knead for 20 minutes; make a dish - braised anchovies in brown sauce; put butter and salt in the bread machine. Press knead for 25 minutes; make fried eggs with black fungus; prepare to make cold cucumber. Marinate the cucumber first; wake up for 10 minutes; tomato and laver egg soup ; cold cucumber; eat first. Divide the dough into small parts. Weigh it by machine

Cooking ingredients

high gluten flour:280g

low gluten flour:140g

sugar powder:moderate amount

Cooking Steps

Step1:Prepare the materials as shown in the figur

Step2:1 mix and knead all materials except butter to produce rough film. The bread maker can start kneading for ten minutes, then add butter to continue kneading until the expansion stage (to knead the hand mask). Because of the different water absorption of flour, you need to master the hardness and softness of the dough.

Step3:2. Make pineapple peel, soften butter and add sugar powder, beat by hand until the butter color turns white and the volume expands. Add egg yolk in several times, mix once and then add the next time. This is not easy to separate oil and water. The separation of oil and water will affect the crispness of pineapple peel. Finally, sift in the flour and milk powder. Knead the dough and refrigerate it at random.

Step4:3. The dough is fermented to 2.5 times the size. The dough is divided into several equal parts and allowed to stand for ten minutes after exhausting. Roll round and flatten slightly. Put it in the baking tray with the mouth down for fermentation. The preserved pineapple peel is also divided into equal parts. When the dough is 1.5 times larger than the fermented dough, take a piece of leather. Spread a piece of preservative film on the chopping board. Flatten the leather. Try to make the edge thinner. Press out the pineapple with the back of the knife (the plastic cutter on the edge). Don't press too deep. Of course, it can't be too shallow. Gently cover the fermented dough. The size of the skin should be controlled by yourself. The skin only needs to cover the exposed dough. Brush on the egg liquid (or not) and preheat the oven. Heat up and down for 170 degrees. The middle layer for 20 minutes. The specific time and temperature shall be adjusted according to your own oven.