Chinese Food
Hand kneaded sweet pineapple bag
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I really hope there is a bread machine. It has always been a hand kneading baby. Ben pineapple bag challenges the hand kneading version of the soup method. It intersects the direct method and the Chinese method. The water absorption of the bread in the soup method is enhanced. Its tissue is relatively soft, elastic and anti-aging. Moreover, I also use the medium gluten flour. The hand kneading is mostly tears. -
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 the milk powder and mix it with low content. Form a pastry material without powder particles. Wrap it with a plastic film, such as frozen in the refrigerator (about 1 hour
Step9: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
Step10:Soup Seed + whole egg liquid + yeast water + 60g part of sugar powder mixture (①). Stir evenl
Step11: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.
Step12:If you still feel too wet, sprinkle more powder until it's not too wet. Knead the film on the table. Pull it apart to form a slightly rough film that is not easy to break. Add softened butter. Transfer it to the just plate for kneading and mixing. Completely mixing is not too sticky. Sealed fermentation.
Step13:Twice as bi
Step14:Put the table poke length into 7 parts (5060g each). Cover with plastic wrap. Wake up for 10 minute
Step15: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
Step16:Squash on plastic wra
Step17:Xingfa good dough. Each dough is flattened on the table for exhaust. If there is stuffing, put stuffing. If there is no stuffing, just knead it again. Put it on the pastry upside down (this step is wrong in my picture. We must not put the finishing side on the pastry. Otherwise, fermentation will cause the pastry to crack
Step18:On the other hand, press the pastry gently (not too tight. The bread needs two hair
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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.
