Chinese Food
Take a bite of pineapple
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Pineapple bread is the signature food of Hong Kong style tea restaurant. Butter will be prepared in the restaurant. After the pineapple bag is baked, cut it crosswise. Add a piece of thick sliced butter while it is hot. Under the thermal effect of pineapple bag, the butter will melt in the middle of pineapple bag, making the bread become golden yellow. When eating, it will have a strong butter flavor. Pineapple bag will bite the skin and taste sweet, and it will be crisp and dross. Drink silk again Slippery milk tea. It's not too good for breakfast or afternoon tea. Except the heat is a little high. Nothing else is wrong. Pineapple bread usually has no filling. It's mainly because the common bread is not enough to satisfy people's taste buds. So we add sweet filling on the outside of the bread. After baking, it will show the effect of biting the crisp and dropping the slag. It makes the most common bread rich in taste. And this crust coat also becomes the soul of the bread in a moment. So making pineapple bread is mainly sweet crisp The making of skin. And this kind of bread can also be called
Cooking ingredients
Cooking Steps
Step1:First, make the pastry. Soften the butter at room temperature in advance. First, add sugar and mix evenly by han
Step2:Then add the whole egg liquid. The whole egg liquid can be added only once. Use electric beater or rubber scraper to mix evenl
Step3:Then sift the low gluten flour and milk powder and add i
Step4:It's better to wear disposable gloves. Just mix it into a smooth dough with your hands
Step5:Put the dough in the fresh-keeping bag and pat it flat. Refrigerate it for half an hour. Refrigerate it for the next shaping.
Step6:Then make the bread part. First put the dry ingredients other than milk, eggs, salt and butter into the chef's machine
Step7:First mix the dry materials at a low speed of 10 seconds. Then add milk and eggs. Stir at a low speed for 5 minutes. Turn at a high speed for 3 minutes to beat the dough to the primary expansion stage. That is, cut a dough, stretch out the film with both hands, and poke a hole with your fingers. The edge of the hole is zigzag.
Step8:Salt and butter softened at room temperature can be added at this tim
Step9:Beat the dough at low speed for 3 minutes. Let the dough absorb the salt and butter slowly. Then turn the dough at high speed for 5 minutes. When the dough is fully expanded, it is commonly known as glove mask. It is to cut a dough and stretch out the film with both hands. The edge of the hole is smooth. It is no longer zigzag. The dough will be finished
Step10:Scrape the dough out of the chef's noodle tank with a scraper. Spread it on a baking pan. Pat the dough lightly to a thickness of about 2cm. Then cover with a plastic wrap. The temperature is 2526 degrees. The first time you wake up is called one hair. Wake up to twice the size of the dough
Step11:If there is a fermentation tank, it can not be covered with fresh-keeping film. Set the appropriate 75%.
Step12:Take out the dough at the end of the first haircut. Pat the dough gently and divide it into 100g pieces. Then shape and knead the dough and cover with plastic film. Relax at room temperature for 10 minutes
Step13:When the dough of the bread body is mixed and fermented, take out the frozen crust. It's better to put it in the fresh-keeping bag or wrap the fresh-keeping film up and down
Step14:Use a rolling pin to roll the pastry into a thickness of 2mm. Take a round mold. The diameter of the mold should be larger than the diameter of the bread dough. This is conducive to the wrapping of the pastry. Due to the high content of grease in the pastry, it is also sticky. So it is better to wrap it in a fresh-keeping bag or film all the time. It is cut by a mol
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Cooking tips:The raw materials of bread and pastry can be cut in half. My family can make more than one time. My bread is also 15 pieces. Of course, I make it according to 100g. If you think it's a little big, you can reduce the weight of each piece. My name is 40 cents. I will share every meal I make for my family every day. You who like my food share. Don't forget to share and collect my recipe. More welcome to pay attention to me. I will continue to share my food production to you. There are skills in making delicious dishes.
