Chinese Food
Scalding and kneading pineapple bag
(163517 views)
Too many hands are not quick enough to smile. The pastry finished in front of me is too late to be pineapple shaped. It's all pastry bread.
Cooking ingredients
Cooking Steps
Step1:The night before last, the scalding seeds will be stored in the refrigerator for one night. Pour 150 grams of boiling water into 80 grams of high gluten flour. Mix well with a scraper. Cover with plastic wrap and cool down. Refrigerate.
Step2:To make pastry, mix 80g white sugar and 100g butter by hand. Put 30g whole egg liquid into the pastry. Put 30g milk powder and 140g low gluten flour into the pastry. Refrigerate.
Step3:Put 5g salt and 55g white sugar into the mixture of 190g whole egg liquid + milk + water. Take out the hot seeds from the refrigerator. Use chopsticks to clip them into small pieces and put them in. Then put 25g milk powder and 420g high gluten flour. 5g high gluten flour. Mix with chopsticks to form floccules. Pour them all onto the kneading pad and start kneading.
Step4:If the dough is a little hard, put another 20 grams of milk. Knead out the thick film and cut the dough into small pieces. Put in 30 grams of butter and continue kneading until the glove film is rubbed out.
Step5:Put the dough into the steamer without electricity. Ferment naturally.
Step6:Take the pastry out of the refrigerator and divide it into 12 parts. Put them in the refrigerator for cold storage.
Step7:About two hours. First take the pastry out of the refrigerator for standby. Then fully exhaust the fermented dough. Divide into 12 parts.
Step8:Take a pastry, roll the plastic film up and down to form a round sheet, take away the plastic film on it, take a small dough and exhaust it for shaping. Use the plastic film under the pastry to wrap the dough like a bun. Put the dough on the baking tray in a whole shape. Brush the yolk liquid on the surface after all are done. Use the toothpick to draw the pineapple pattern.
Step9:Put the baking tray in the oven without power on for ten minutes, take it out for ten minutes, preheat the oven at 180 degrees for ten minutes, put the baking tray in the middle of the oven, and bake it at 180 degrees up and down for 20 minutes.
Step10:It's good to knead the pineapple bag by hand.
Step11:Put it in a sealed bag after cooling. Put it at room temperature for two days without affecting the taste at all.
Cooking tips:I think hand kneading can better feel the softness and hardness of the dough. Before exhausting the dough, take out the pastry from the refrigerator. It's for warming up. When wrapping the pastry, roll it into thin sheets. There are skills in making delicious dishes.
