Chinese Food
Pineapple bread
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The pineapple skin should not be too deep when it is pressed. If the skin inside the bread is cut, it is easy to crack again when it is fermented. When the butter skin is made, it can not be refrigerated in winter. Generally, it is about 10 degrees.
Cooking ingredients
Cooking Steps
Step1:Use the direct method to mix the other materials. Beat the dough until it can pull out the simple glove film. The dough will ferment to twice the original size. Stick the flour with your fingers and poke it. It will be finished without shrinking immediately.
Step2:The dough is divided into 56 evenly sized dough. Knead and relax for 20 minutes. (cover with plastic wrap
Step3:After the butter is softened, add sugar and mix it. Mix it evenly with a rubber silica gel knife. Add egg liquid in several times. Mix it evenly with a hand beater. Finally, add low gluten flour. Mix it into a ball with a scraper.
Step4:The crispy skin after mixing is packed with plastic wrap and put into the refrigerator for 1 hour. It can be hardened.
Step5:After making the pastry, divide it evenly into 56 pieces corresponding to the bread.
Step6:Roll the dough into a pie shape. Then put the dough in the middle of the pastry. Wrap the dough with the pastry.
Step7:Then use a serrated tool to divide the pastry into squares.
Step8:After segmentation, transfer the bread to a baking tray lined with oil paper for secondary fermentation. The fermentation time is 30 minutes. Fermentation to twice the origina
Step9:Preheat for 5 minutes at 170 ℃. Heat up and down. Bake for 15 minutes and 18 minutes at 165
Step10:Baking complete.
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