Chinese Food
Pineapple in soup
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Pineapple packets actually have no pineapple ingredients. There is no stuffing in the middle of the bread. The reason why it's called pineapple bag is that the surface of pineapple bag is golden and the crispy shape of concave and convex looks like pineapple. Pineapple bun comes from Hong Kong. It is said that people in Hong Kong think that the flavor of the bun is not enough. Therefore, it is made of sweet stuffing such as sugar. The crispy skin on the outer surface of pineapple bag is the soul of pineapple bag. It adds the taste to ordinary bread. Hot food is better.
Cooking ingredients
Cooking Steps
Step1:Make soup first.
Step2:Stir well and then set on fire.
Step3:Cover with plastic wrap. Refrigerate for more than 1 hour. Overnight is the best.
Step4:Natural yeast plus all kinds of soup.
Step5:Add all but salt and butter to the dough material. When the dough is dough, add salt. The dough can be pulled apart. Add soft butter. Until the film can be drawn. Fermentation.
Step6:Take out the dough and divide it into half. Pineapple bag has a high caloric content, so only half of the total weight of the dough is made. The other half is made into blueberry soup seed bag. Half of the dough is divided into 50 grams. Roll round and cover with plastic film. Relax.
Step7:Prepare pineapple peel while relaxing. Soften butter to room temperature. Stir until soft.
Step8:Add sugar powder. Continue to stir.
Step9:Until the butter turns white. Add the egg mixture.
Step10:Stir until the egg is completely absorbed.
Step11:Add the flour. Mix well.
Step12:Basic and earlobe soft.
Step13:Pineapple skin dough is divided into 10 parts on average. Loose bread dough. Roll to a very round shape again.
Step14:Take a pineapple skin dough and knead it. Press it on the top of the dough.
Step15:Use your right hand and left hand together. Push one up and one down. Push the pineapple peel evenly on the bread dough.
Step16:Use the scraper to scratch the pineapple skin vertically and horizontally 4 times. Draw the pineapple trace. Do it for the first time. No experience. In fact, it's just a shallow stroke. I've done it deep. It's cracked too much after fermentation. It's better to use a little shallow.
Step17:Drain into baking tray. Make final fermentation.
Step18:170 degrees. 18 to 20 minutes. To the surface golden. OK. One crack is too much.
Step19:The crust is crispy and sweet. The body of bread is soft and delicious.
Cooking tips:There are skills in making delicious dishes.
