Chinese Food
Table pineapple bag
(88027 views)
There are three kinds of pineapple bags: Hong Kong style, Cantonese style and desktop style. The three methods are basically the same. The flavor of deployment is slightly different. Hong Kong style heavy oil has high heat. The Cantonese style is sweet. The table type is more moderate. Of course, I don't think the best table food is just for distinguishing. Everyone's tastes are different, so take what you need. -
Cooking ingredients
Cooking Steps
Step1:Add sugar, salt and yeast powder to the high gluten flour, and then add egg liquid to the flour, and slowly add milk to continue to stir and disperse. (add milk slowly according to the different water absorption of flour. Don't pour it all down at once) stand for a while, and then knead into dough. Then add butter to the oil method and knead the dough to the expansion stage. Spread a little butter on the dough and cover it with plastic wrap. Let it stand in a warm place and ferment. Fermentation takes about 1-2 hours.
Step2:Soften butter and add sugar powder to mix. Add egg liquid and mix well. Sift in low gluten powder. The sweetness is not very sweet. If you like it, you can add 10 grams more sugar.
Step3:Stir to make pasta.
Step4:For the dough fermented for the first time, the exhaust gas is divided into 8 equal parts of small dough balls. The dough is rounded and discharged into the baking tray & (039); the surface is brushed with milk for the second fermentation for 20 minutes.
Step5:The pastry is also divided into 8 parts. Rub the dough round for use.
Step6:Take a small pastry dough, wrap it in a fresh-keeping bag and press it into a round thin piece.
Step7:Wrap it on the second fermented dough and rub it into a round bread embryo.
Step8:Brush the surface with egg liquid. Draw a diamond lattice pattern.
Step9:Put it in the oven and let it stand for the third fermentation for 20 minutes. The dough has more than tripled. Be sure to fully expand. Heat up and down 170 ℃ for 20 minutes.
Step10:The golden, crisp and fragrant pineapple bag is roasted.
Cooking tips:Two thirds of the dough is good when wrapping the pastry. You can use the back of the knife to make pineapple lines. After baking, dry to a low temperature and put into a fresh-keeping bag for sealing. The pastry will be soft. There are skills in making delicious dishes.
