Chinese Food
Pineapple bag
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Pineapple bag is a sweet bread from Hong Kong. Those who like watching Hong Kong opera must have noticed that pineapple bag is often ordered in a tea restaurant in movies and TV. The name of pineapple bag comes from its shape. The surface of the finished pineapple bag is not like the shape of pineapple, so it's called pineapple bag. Today's Pineapple bag is a sandwich bag. The taste is more rich and delicious. The bread flour is made of Jinlongyu high gluten wheat flour. It is made of bakery's professional formula. The bread is delicate in texture and soft in taste. At home, you can present the delicious baked goods. -
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients. Butter can be removed in advance and softened at room temperature.
Step2:Put milk, light cream, eggs and sugar into the toaster. Note that about 1020 grams of milk are reserved
Step3:Add low flour and high gluten flour. I use the high gluten wheat flour of golden dragon fish. Strictly control the protein and make the film quickly. It is a very suitable bread flour for baking Xiaobai
Step4:Add yeas
Step5:Start the toaster and knead 10 for sharing. Observe the moisture content of the dough for the first three minutes to see if the reserved milk needs to be added. Adjust the water content of the dough and continue kneading for about 7 minutes.
Step6:Add butter and salt and continue kneading for 15 minutes.
Step7:It takes 25 minutes. It's a very strong glove film. Adjust the kneading time according to the flour and bread machine you us
Step8:If it's hot, take it out and ferment at room temperature. If it's cold, put it in the toaster directly for a while.
Step9:When the dough is fermented, prepare the pastry. The butter can be pressed easily. Add the sugar powder
Step10:Stir well with egg pump. It's a little fluffy.
Step11:Add the egg liquid and continue to beat evenl
Step12:In this state, the egg liquid can be added twice.
Step13:Sifted milk powder and low powder. Stir evenl
Step14:Knead into a ball. Wrap with plastic wrap and refrigerate for 20 minutes.
Step15:The fermented dough is twice the size. It can't be shrunk if you press it with your fingers.
Step16:Take out and press to exhaust. Don't push too har
Step17:Split. Let's relax for ten minutes. The size is optional. I divided it into nine parts. Each one is about 75g
Step18:Be sure to cover the fresh-keeping film. The dough skin can't be dried.
Step19:Roll out the loose dough. Turn over the stuffin
Step20:Close u
Step21:The pastry is also divided into nine parts. Roll on the plastic wra
Step22:Cover the doug
Step23:Shape with tools or blade
Step24:Put in non stick baking tra
Step25:Put it into the oven and ferment at 35 ℃ for 30 minutes. Put a bowl of hot water in the oven to increase humidity. In summer, put hot water directly to fermen
Step26:Take out the fermented bread and brush it with egg liqui
Step27:Put into the pre heated oven and bake for 22 minutes at 180 ℃. Color in the middle and cover with tin foil in time.
Step28:Put it out of the oven and air it on the net until it reaches the hand temperature.
Step29:Crisp, soft and sweet pineapple ba
Step30:The pineapple bag in the middle is more delicious.
Cooking tips:1. Fermentation does not depend on the time. It depends on the state of dough. 2. The oven used for baking is different. The temperature will also be different. So it depends on the temperature of the oven. 3. The water absorption of flour is different. The amount of milk fluctuates about 1020g. 4. Jam can be used as you like. There are skills in making delicious dishes.
