Chinese Food
Cake class 13 Japanese pineapple bread
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Pineapple bread is the most classic bread in sweet bread. After years of baptism, pineapple bread will never arrive. It's like Sakyamuni's company. Its life span is endless.... it's said that life is like bread. When I grow up, I will experience the sweetness of emptiness and the aftertaste of crispness. So growing up is the only way. Growing up is a kind of disability. No matter empty or full, there must always be a sense of looking for sweetness. -
Cooking ingredients
Cooking Steps
Step1:Stir the gluten until it is thin as shown in the figure. Pay attention to WeChat official account (cake 13 class) to view more recipes.
Step2:And the edge of the film is smooth. There is no serration. I use the chef to stir it. 2. If you are also a chef, you can definitely achieve this effect. 3. If you have a bread machine, I want to tell you that the bread machine has strict requirements on the water absorption of dough, so the dough is generally dry and the bread is also hard. Here I want to tell you that this formula must reduce the water content. How much is the gluten extended? Probably not much worse than this..
Step3:Take out the dough with fully expanded gluten. Round it. [what I'm telling you here is that I made a dough of 1kg flour, because I prepared a dough of bread for myself for about a week. And the formula is not to frighten you guys. I made a small amount directly. The formula doesn't match the real picture. Here's an explanation for you. Don't ask any more questions like this. Thank you
Step4:Spread a little flour over the dough.
Step5:Then cover it with plastic oil paper and ferment at room temperature for 3040 minutes.
Step6:Start split. 50g each
Step7:Round the dough. Put it on the plate you have prepared.
Step8:Sprinkle a little flour on the surface, cover it, put it into the freezer directly, freeze it hard, and then use a small plastic bag to divide and pack the dough to be made every day. Then seal the opening of each plastic bag and put it into the freezer in turn. The dough to be made tomorrow will be taken out tonight and put into cold storage for thawing and micro fermentation for 1215 hours.
Step9:Prepare the material for this bread.
Step10:Take 20g pineapple skin and rub it. According to the formula, stir the butter and soft white sugar together in turn. Then add the egg and stir evenly. Add the egg in several times. Finally, add the flour and stir evenly. It's soft. So please put it in the refrigerator overnight.
Step11:Flatten the pineapple peel by hand.
Step12:Put it on the table. Sprinkle a little flour under the pineapple skin.
Step13:Then take out one of the thawed dough and put it directly on the pineapple skin.
Step14:Press it with your hand.
Step15:Pick it up.
Step16:Wrap it up. The pineapple skin must be wrapped up quickly and evenly to prevent the pineapple skin from directly turning off in the palm.
Step17:Then draw it with a banana scraper as shown in the figur
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Cooking tips:1. Make pineapple peel first. 2. Then make dough for later use. 3. Reshape, wake up and bake. There are skills in making delicious dishes.
