Chinese Food
Chocolate crispy pineapple bag
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I'm not a person who likes to change. It's a good idea. It's a nostalgia. It's a bad idea. It's a complacency. Although the old version of the blog only took more than a month. But it has also been used to it. Press OK to upgrade that moment. It actually needs a little courage to support. What's more, there are some regrets when the new edition doesn't fit in. Until I saw Bada Xiaomei's message - page changed, but it was still delicious snacks, good music, a pair of skillful men's hands, the only change was more colorful life. All of a sudden, I was relieved. Even if everything has changed, Junzhi will still deliver delicious food to you on time. In life, we don't want to change. But we can't do it without change. Change is the vitality of West Point. Only by constantly changing can we create a more colorful world of West Point. Today's Pineapple bag with chocolate crust is similar to the previous one. A little change
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:During the intermediate fermentation, prepare the pineapple peel. Mix the softened butter with lard. Beat in sugar until smooth.
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:Add low gluten flour and chopped dark chocolate.
Step7:Knead into dough. Divide into 4 parts.
Step8:Wrap the pineapple peel on the dough that has been fermented in the middle (see the technique for wrapping the pineapple peel here). Put it into the baking tray for final fermentation. Ferment to twice the size. Bake in preheated oven. 180 degrees. 15 minutes.
Cooking tips:1. Add 15g lard into the pineapple skin to make the pineapple skin feel more crisp, and it is easier to form irregular patterns when baking. If there is no lard, you can use the same amount of butter instead. 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. It is highly recommended to use the pineapple skin technique in the link. The pineapple bag made in this way has regular shape and beautiful pattern. 4. This pineapple is packed in front of the oven. There is no need to brush the egg liquid on the surface. There are skills in making delicious dishes.
