Chinese Food
Pineapple bag
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Pineapple bag has always been a favorite of many people. The most important thing is the crisp pineapple skin. It's very important to make pineapple peel delicious. Its formula, humidity, baking temperature and wrapping technique. Let's talk about it. Bread body formula - 150g high gluten flour, 1 tablespoon milk powder, 1 / 4 teaspoon salt, 30g sugar, 1 tablespoon egg liquid, 1 teaspoon yeast, 70g water, 15g butter pineapple skin formula - 50g low gluten flour, 25g sugar powder, 1 pinch salt, 1 tablespoon egg liquid, 1 / 2 teaspoon milk powder, 30g butter
Cooking ingredients
Cooking Steps
Step1:The dough is kneaded to the expansion stage. As for fermentation at about 28 ℃ for about an hour.
Step2:Ferment to 2.5 times the size. Dip your fingers in flour and poke a hole. The hole will not shrink.
Step3:Exhaust. Divide into 4 parts. Roll. Ferment for 15 minutes.
Step4:Pineapple peel can be prepared during fermentation. Beat the softened butter to whiten with an egg beater. Pour in sugar powder, salt, milk powder and mix well.
Step5:Add the egg mixture three times. (mix the egg liquid and butter fully every time, and then add the next step to avoid oil-water separation and affecting the crispness of pineapple peel
Step6:Stir until the butter and egg mixture are completely combined.
Step7:Pour in low gluten flour. Mix gently. (don't use an egg beater. Use a spoon to gently cut and mix. Do not use the method of kneading to stir, so as not to affect the crispness of flour
Step8:Mix until smooth and not sticky. Apply thin powder on the table. Rub the pineapple skin into strips and cut into 4 parts.
Step9:(the following steps of wrapping pineapple peel must be considered. This is the key point.) pick up a pineapple peel with your left hand and a dough with your right hand.
Step10:Press the dough on the pineapple peel.
Step11:Use a little pressure. Squash the pineapple peel.
Step12:The right hand is used to knead the dough from the outside to the inside. Let the pineapple peel slowly climb to the dough.
Step13:Continue to knead the dough from the outside to the inside. Look. The pineapple skin has been slowly wrapped on the dough.
Step14:Go on. Don't stop. Until pineapple skin covers more than 3 / 4 of the doug
Step15:Close down. Pineapple skin is ready.
Step16:Brush the surface of pineapple skin lightly with egg liqui
Step17:Use a knife to draw a check on the pineapple ski
Step18:After the pattern is finished, the final fermentation can be carried out. Ferment to about 2.5 times the size. Put in the preheated oven. Bake at 180 ℃ for about 15 minutes.
Cooking tips:1. When baking, if the color of pineapple skin surface has been baked in place, you can turn off the fire. By the end of the time. 2. When making pineapple skin, if the pineapple skin is still sticky after mixing, you can make up some flour with low gluten. The pineapple skin is not sticky. 3. When wrapping the pineapple peel, you can roll the pineapple peel into pieces and cover the dough on the chopping board in addition to the above technique. But the pineapple peel is easy to stick on the chopping board and easy to break. Unless you sprinkle a lot of dry powder on the chopping board, it will affect the crispness of pineapple skin. 4. There is no stuffing in the traditional pineapple bag, but you can also put various stuffing in it when you make it, such as bean paste stuffing, cream stuffing and pineapple stuffing. 5. If you haven't made this bread, I highly recommend you try it. The pineapple bag made in this way is very delicious, especially when it's hot. There are skills in making delicious dishes.
