Chinese Food
Pineapple bag (stuffed with taro)
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Pineapple season. Make a pineapple bag with stuffing. Recently, I like to knead the dough to produce the film. First, refrigerate it in the refrigerator for one night and then knead it by hand. It's easy to produce the film. It's time-saving and labor-saving.
Cooking ingredients
Cooking Steps
Step1:Prepare the dough materials except yeast powder and butter, and stir until there is no flou
Step2:Cover the dough with plastic wrap and refrigerate it overnight. It is easy to knead the dough in this way
Step3:The next morning, after the dough was taken out at room temperature for half an hour, the dough was pulled open to check that there was rough film under the dough. The dough was kneaded
Step4:Add a little warm water to the yeast powder and stir it into paste shape. Touch the dough in the dough kneading process. Repeatedly knead until no yeast powder can be seen
Step5:Start to wash the dough like washing clothes. It takes about 5 minutes to form a film
Step6:Continue to beat the dough. Beat the dough with a rolling pin. Then wrap the softened butter in the dough. Continue to knead and beat the dough
Step7:The butter is completely absorbed. Pull a small piece of dough and you can see that the film is almost there. It's not to make toast without a very thin film
Step8:About 20 minutes later, the film was released successfully. Satisfied
Step9:Put the dough back into the basin, wrap the plastic wrap and put it into room temperature (about 25 ℃) for fermentatio
Step10:The dough is fermented to make pastry. Soften the butter in the pastry at room temperature. It is not melted. Add in the white sugar egg liquid and mix well, then import the powder materials and mix them into a bal
Step11:Roll into strips to wrap the film. Refrigerate for about 30 minutes to for
Step12:Take out and divide into 8 parts after formin
Step13:Dough fermented successfull
Step14:Divide the dough into 8 equal parts, shape it into a circle, and wrap it with taro past
Step15:Take a pastry and cover it up and down with plastic wrap. Roll it into a round skin
Step16:Dough wrapped in pastr
Step17:Draw a patter
Step18:Be careful, or it will crac
Step19:Made 8. Put them in the oven. A bowl of warm water, oven temperature 36 ℃. 40 minutes fermentatio
Step20:After fermentation, brush with yolk liqui
Step21:After the oven is preheated at 190 ° C, bake it at 180 ° C for 20 minutes. If you find the color, please cover it with tin paper
Step22:The crust is cracked. But the taste is good. It's very soft
Step23:Taro stuffing - taro purple potato peeled, cut into pieces, steamed, mashed, poured into non stick pot and stir frie
Step24:Stir fry until you can hold the ball. About 15 minute
Step25:Divided into about 30g eac
Step26:Some whole wheat bread with taro fillin
Step27:Hair is very good and sof
Step28:Steamed stuffed bun with taro paste. It's so satisfying to take one bit
Cooking tips:1. Taro stuffing - taro purple sweet potato should be steamed. Do not boil. Otherwise, it will take time to fry; 2. Dough - look at the amount of water added and reduced in the flour washing water. It is OK if there is no cream. Change it into milk or water. The amount should be reduced. The process of hand softening is normal. Continue to knead it will be smooth. Don't lose heart. There are skills in making delicious dishes.
