Chinese Food
Japanese style chocolate pineapple bag
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When it comes to Japanese pineapple bags, many people don't know what to say. In fact, the dough of Japanese pineapple bags is the same as the original pineapple bags. It's just in the process of making pineapple skin. There's an extra process of rolling sugar, which makes the taste of Japanese pineapple bags harder and crisper than the original pineapple bags. There are also a little sugar particles melting in the mouth. For me, I like that very much It's the sound of crunching when you eat sugar granules. Today, this is Japanese chocolate bread. Because of the addition of cocoa powder, there is a more mellow taste of cocoa. With black tea, it's really memorable. -
Cooking ingredients
Cooking Steps
Step1:Basic dough method: mix and knead all the materials in the Chinese dough until the dough is smooth, put them into a basin, seal the plastic film, and ferment for 90 minutes at 30 ℃ and 75
Step2:Basic dough method - after the medium dough is fermented, put all other materials in the main dough except butter into the basin, add the medium dough torn into small pieces, and knead
Step3:Basic dough method - when the dough reaches the expansion state, add butter, continue to knead until the butter is fully absorbed, and then repeat the kneading process. This step lasts for about 10 minutes. At this time, the dough has become smooth. The thin and unbreakable glove film can be pulled out, that is, the complete expansion stage. Add a few drops of salad oil, knead for several times evenly, cover with fresh-keeping film, wake up for 30 minutes, and then it can be carried out Rounding operatio
Step4:Basic dough practice - roll 9 equal parts of the finished basic dough, cover with plastic wrap, and relax for 20 minutes at room temperature
Step5:Pineapple peel method - after the butter is sliced and softened, add sugar powder and stir until slightly hairy. Add the whole egg and mix well
Step6:Pineapple peel method - add the sifted cocoa powder and high powder, mix well. Pour into the bowl. Refrigerate in the refrigerator. After slightly hardening, divide into 25g / piece
Step7:Pineapple package assembly - press the split pineapple skin into round and thin slices
Step8:Pineapple package assembly - press the dough on the pineapple skin. Turn the dough gently. Wrap the pineapple skin material completely around the outside of the bottom of the dough
Step9:Pineapple package assembly - the chocolate pineapple skin part in practice 8 is evenly covered with fine sugar. Shaping into a circle is completed
Step10:Transfer the shaped bread into the oven. Ferment at 38 ℃ for the last 45 minutes. No need to increase the humidity artificially, so as to prevent the pineapple peel from falling off
Step11:After fermentation, put it into the oven and heat it at 190 ℃ and then bake it at 160 ℃ for about 16 minutes. Press the side depression gently to restore the original state quickly.
Step12:Let's have a close-up. Beautiful brea
Cooking tips:1. The water absorption of various flour is different. Please pay attention to adjust the dry humidity of the dough; 2. Pineapple peel can be made during the fermentation process. There are skills in making delicious dishes.
