Chinese Food
Cocoa pineapple bag
(92274 views)
Pineapple bread is originally a kind of sweet bread from Hong Kong. It is named for its golden yellow, concave convex crispy skin like pineapple after baking. But I don't like the same thing. So I changed it to chocolate flavor. It feels good too ~ ~ material - Main dough - high gluten flour 250g, egg liquid 55g, fine sugar 50g, salt 3G, yeast 3G, milk 120g, butter 25g, cocoa pineapple skin dough - butter 40g, fine sugar 40g, egg liquid 40g, low gluten flour 90g, cocoa powder 10g, inner filling - bean paste filling right amount
Cooking ingredients
Cooking Steps
Step1:Make cocoa and pineapple dough first - soften butter at room temperature and then add suga
Step2:Stir by hand until it is almost uniform. Then turn on the electric egg beater to beat until the color is lighter and the volume is expanded
Step3:Add egg liquid in batche
Step4:Beat evenly; note that each time you add the egg mixture into the butter, add the next tim
Step5:Sift in low gluten flour and cocoa powde
Step6:Mix wel
Step7:Then bag the dough. Refrigerate it
Step8:Then start making the main dough - put the main dough material except butter into the barre
Step9:Start the process and knead it into a smooth dough. Add softened butter after the gluten is ou
Step10:Continue to knead the dough to the expansion stage. Then cover the barrel surface with wet cloth to continue the basic fermentatio
Step11:Fermentation complet
Step12:Take out the dough. Knead and exhaus
Step13:Then divide the dough into 12 part
Step14:Relax for 15 minutes after rounding respectivel
Step15:Take advantage of the time to relax the dough. Mix the cocoa and pineapple skin dough well, and then divide it into 12 parts, and round it for standby
Step16:Flatten a pineapple skin dough. Then put the bread dough on i
Step17:After gently pressing, use a rolling pin to roll it into a circl
Step18:Put some bean paste filling in the middl
Step19:Wrap and squeeze the seal. Then place it with the closing face dow
Step20:Use a scraper to press out the diamond lattice on the surface of pineapple pee
Step21:Then put the dough into the baking pan in tur
Step22:Cover the surface with a layer of preservative film. Put it at room temperature for final fermentation. It should be 1.5-2 times of the siz
Step23:Then place the pan on the third layer of the oven preheated at 170 degrees. 170 degrees for about 20 minute
Step24:Out of the oven to cool and then sealed for preservatio
Step25:Finished product drawin
Step26:Finished product drawin
Step27:Finished product drawin
Step28:Finished product drawin
Step29:Finished product drawin
Cooking tips:1. Pineapple skin dough is sticky after it is made. It will have a better effect if it is refrigerated; 2. If it doesn't contain stuffing, it can be crushed directly and wrapped in the outer layer of the loose dough; 3. Because the oil content of pineapple skin is high, the final fermentation can be carried out at room temperature. Don't put it in the warm and humid environment that we usually use ~ 4. This is a beautiful electric oven. Model T7l384d, 38l1800w. There are skills in making delicious dishes.
