Chinese Food
Red bean and pineapple bag
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In many Hong Kong TV dramas, such scenes often appear. People eat breakfast or drink afternoon tea in Hong Kong style tea restaurants, order small snacks such as pineapple bags or egg tarts, and match them with milk tea. It is always attracted by the delicious food in the play, especially for the golden pineapple bag just released. The pineapple in the skin type is crispy and concave and convex, with attractive milk fragrance. In fact, there is no pineapple in the pineapple bag. But the sweet and crispy pineapple crust baked by sugar, eggs, flour and butter is the soul of the pineapple bag. It makes ordinary bread have different taste. The pineapple bag is good for hot food. The most classic way for Hong Kong people to eat is to cut a seam with a knife across the hot pineapple bag, and put a piece of cold butter in it. The butter will melt under the influence of the pineapple bag's temperature. It will be hot, cool and crisp after a bite. It shows a strong butter flavor. The taste is really beautiful. It will never be forgotten by anyone who has eaten it. Although flat
Cooking ingredients
Cooking Steps
Step1:All materials except butter are put into the bread machine. Start and flour program. 20 minute
Step2:Add room temperature softened butter. Continue selection and flour procedure
Step3:Put the dough and the dough into a basin after pulling out the glove film. After capping, refrigerate and ferment
Step4:Soak red beans one night in advance
Step5:Add the same amount of water to the soaked red beans and put them in the pressure cooker. Turn to low heat for 25 minutes after the heat is turned on
Step6:After the red bean is cooked, add some white sugar and oil while it is hot and stir evenly
Step7:Making pineapple peel. Softened butter is soft and light yellow
Step8:Add sugar and continue to beat until the volume becomes larger
Step9:Add the egg mixture in several times. Stir evenly each time before adding the next time
Step10:Add sifted low gluten flour and baking powder
Step11:Stir evenly and refrigerate for 30 minutes before use
Step12:Ferment the dough to 2.5 times the size. Dip your fingers in flour and poke a hole. The hole will not shrink
Step13:Take out the fermented dough and exhaust
Step14:After exhausting, divide into even dough and put it on for 20 minutes
Step15:At the same time, the raw materials of pineapple skin that have been refrigerated are also weighed and divided into equal parts
Step16:Roll the dough into a round piece. Put the prepared red bean stuffing into the tundish
Step17:Put the wrapped bread ball into the paper mold
Step18:Press the split pineapple peel dough into a circle larger than the bread ball
Step19:Cover the whole bread ball with pineapple peel slices
Step20:Mark pineapple mark on the surface of pineapple skin with bread board
Step21:Put the prepared pineapple bag into the oven and continue to ferment until it reaches the seven or eight points of the mold
Step22:Take it out and brush the surface with egg liquid
Step23:Put it in the preheated 170 degree oven. 20 minutes for the middle and lower layers
Step24:Fresh and delicious red bean and pineapple bags are out
Step25:Eat while it's hot. It's sweet inside. It's delicious.
Cooking tips:1. Pineapple peel just mixed with even batter is very sticky, shapeless and cannot be operated, so it should be refrigerated for 30 minutes before use; During the operation, if the pineapple skin is still sticky, you can make up some flour with low gluten. It's better to use the pineapple skin as rigid as possible; if you put too much dry powder, it will affect the crispness of the crisp skin; 2. The most difficult part of the pineapple bag is to use the crisp skin to cover the working part of the bread body. Be patient. Don't put the skin on the chopping board. It will stick to the chopping board; flatten the pineapple skin. The right hand is from the outside to the inside Knead the dough. Let the pineapple peel slowly climb to the dough. You can also roll the pineapple peel into pieces and cover the dough on the chopping board. The pineapple peel does not need to cover the whole dough. Only 2 / 3 of the whole bread surface is needed, and a part of the dough is left at the bottom; 3. There is no stuffing in the traditional pineapple bag. You can also put all kinds of stuffing in the bag when you make it, such as bean paste stuffing, cream stuffing, pineapple stuffing, etc.; I add red bean stuffing
