Chinese Food
boss. I'd like a crisp pineapple bag
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Today's challenge of xiaoyundiao is the hand kneaded version of the pineapple bread. It intersects the direct method and the middle method. The bread water absorption of the soup method is enhanced. Its tissue is relatively soft, elastic and aging resistant. But. I didn't use high gluten flour. I used baozi fermentation instead of high gluten flour. If you have a toaster or want to challenge hand kneading, you can see tips. I'll tell you the change of high and low powder ingredients. Now let's take a look at my pineapple bag fermented in soup.
Cooking ingredients
Cooking Steps
Step1:Make soup first - flour 15g, clear water 65
Step2:Pour directly into the pot. Cook over medium low heat until the flour and water are completely mixed without granules
Step3:Turn the heat to stir until it becomes paste. Transfer the soup to a bowl, seal it, put it in the refrigerator and freeze for 1 hour. Then it can be used.
Step4:Here is the pastry, so the ingredients are ready. I use brown sugar powder. It's more fragrant than white sugar powder. The color is darke
Step5:Butter and sugar powder softened at room temperature. Mix well with a mixing spoon
Step6:Pour in yolk twice. Mix with hand beate
Step7:Beat with hand beater until the color turns light and whit
Step8:Sift in milk powder and mix lo
Step9:It's a kind of crisp material made of wood and powder. It's covered with plastic film, such as frozen in refrigerator (about 1 hour
Step10:Start the bread making part - ① mix the middle and low parts first, leave 60g for powder. Add milk powder and sugar; ② mix water and yeast and let stand for 5min; ③ soften butter at room temperature for standby; ④ add 2G salt to the separated middle and low powder mixture (150g) for standb
Step11:Soup Seed + whole egg liquid + yeast water + 60g part of sugar powder mixture (①). Stir evenl
Step12:Sift in the remaining 150g of medium and low flour mixture (④). This part. If there is a toaster, it is a toaster. If not, it is kneaded by itself.
Step13:If you still feel too wet, sprinkle more powder until it's not too wet. Knead the mask on the table (for details, please refer to my recipe
Step14:Pull it apart to form a slightly rough film that is not easy to break. Add softened butter. Transfer it to the right plate, knead and mix
Step15:It's a little sticky, but it's not very touching. It's sealed in your pocket and fermented for 12 hours
Step16:Double the size with guarante
Step17:Put the table poke length into 7 parts (5060g each). Cover with plastic wrap. Wake up for 10 minute
Step18:Take out the refrigerator's pastry. Divide it into about 30g. 6 pieces in total (7 in the picture. It feels too little). Gently poke the circl
Step19:Squash on plastic wra
Step20:It's a good dough. Each dough is flattened on the table to exhaust air. If there's stuffing, put stuffing. If there's no stuffing, just knead it again (this is chestnut cracker, haha
Step21:After shaping and kneading, it will be buckled in the crispnes
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Cooking tips:The original recipe of pineapple bag is 70g soup with 100g high powder and 60g low powder (50g less than the recipe). In the process of hand kneading, I really think it's too sticky and thin. So I added about 50g more powder into the kneading process. So I divided 7 pieces of bread and 6 pieces of pastry. I suggest you try the original formula if you can. That's enough flavor. There are skills in making delicious dishes.
