Chinese Food
Crisp pumpkin and pineapple bag
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Miracle of Maillard's reaction. A very crisp pineapple bag. Pineapple bag finally has pineapple. The outer skin is full of sugar granules. The inner filling is glued with dried fruit and syrup. When pineapple is no longer rich in water, it becomes the most sweet and sour preserved fruit. When a pineapple bag has a strong appearance, plasticity and re creation become easier. Very meaningful pumpkin shape pineapple bag. Lovely appearance is bound to be more popular.
Cooking ingredients
Cooking Steps
Step1:Pour COFCO golden baking powder (1 × 3), COFCO core cake powder (1 × 3), sugar, salt and fresh yeast into the mixing tank and mix wel
Step2:Add the eggs and milk into the mixture and slowly stir to form a ball, then quickly stir to form a tendon.
Step3:Add butter in several times and stir until finished. The dough temperature is 26 ℃.
Step4:Basic fermentation - temperature 28 ℃, humidity 75%, fermentation 60 minutes or so, to 1.52 times the original volume.
Step5:Divide it into 60g / piece. Roll it. Refrigerate and relax it for 60 minutes.
Step6:Stir the butter and sugar until white.
Step7:Add the eggs in batches and mix well.
Step8:Then add 1 x COFCO cake powder and pumpkin powder and mix well.
Step9:Divide into 30g / piece. Refrigerate for 20 minutes.
Step10:Dice the dried and fresh pineapples respectively.
Step11:Put all the materials into the pan and cook until they are dry (easy to wrap into the dough).
Step12:Put pineapple stuffing in the dough to form a circle.
Step13:Then pack the pumpkin and pineapple skin 30g.
Step14:Stick on the sugar. Press out the pumpkin pattern with a scraper. Put it into the mold.
Step15:Final fermentation - room temperature fermentation 28 degrees. About 70 minutes.
Step16:Put it in the oven - heat 170 degrees. Heat 200 degrees. Bake for about 15 minutes.
Step17:Die out. Complete.
Cooking tips:There are skills in making delicious dishes.
