Chinese Food
Hong Kong Style crispy pineapple bag - super detailed steps
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Pineapple bread is a kind of sweet bread from Hong Kong. It is said that the pineapple bread got its name because its surface is golden yellow and concave convex crispy like pineapple after baking. The pineapple bun actually has no pineapple ingredients. There is no stuffing in the middle of the bread. Pineapple bag is said to be made by Hong Kong people in the early years because they were not satisfied with the original bread and thought that the flavor was not enough. Therefore, sweet fillings such as sugar were added to the bread. -
Cooking ingredients
Cooking Steps
Step1:Put all the ingredients in the main dough except butter in a clean basin.
Step2:After mixing into dough, put it on a clean board and start kneading.
Step3:Knead the dough to the expansion stage. Add the softened butter. Continue kneading.
Step4:It can be kneaded by hand. It can also be kneaded by means of electric kneading stick or bread machine.
Step5:You don't need to knead to the full stage. At this time, the dough can pull out the glove film. But it is easy to break.
Step6:Make it into a smooth dough. Put it in the basin.
Step7:Cover with the dried wet gauze. Put it in the oven and ferment for about 50 minutes. Put some warm water in the oven. Increase the humidity.
Step8:The dough after fermentation. Dip in the flour and poke a hole without rebounding.
Step9:Divide the dough into 8 equal parts after exhausting. Form into small dough. Cover with gauze and wake up for 15 minutes.
Step10:This is the time to make the pastry. Beat the softened butter and sugar powder (it's cold. You can soften the butter with the help of an electric hair dryer
Step11:Add egg liquid in several times. Stir until absorbe
Step12:Add low gluten flour and milk powder and a little sal
Step13:Stir to a coarse grain.
Step14:Knead into a ball by hand. Do not knead more. It will affect the crispness of the pastry.
Step15:Divide the pastry into 8 equal parts.
Step16:Take a pastry and put it with a dough.
Step17:Put the side of the pastry in the palm of your hand. Press the dough gently into the pastry. Press and close the dough until the pastry covers two thirds of the dough.
Step18:All the pastry is wrapped.
Step19:Put pineapple on the pastry. I'm not good at it. Just fine.
Step20:Put it into the oven for two times of fermentation. Ferment it to 2-2.5 times the size. About 40 minutes. (after the first fermentation in the oven, the fermentation function of the oven is always on. It's not off. The temperature will not drop.) you can put some warm water in the oven to increase the humidity.
Step21:The dough after fermentation is obviously much bigger than that in front of it. Hee hee.
Step22:Brush the surface lightly with egg whit
Step23:Preheat the oven at 180 degrees for 10 minutes. Put the baking tray in the middle layer of the oven. 170 degrees. 20 minutes. Please adjust it according to the power of your oven.
Step24:Half baked. Slowly colored. Remember to cover the tin paper according to the color of your favorite bread.
Step25:The hot bread is coming out. It's a pit
Step26:
Cooking tips:Due to different seasons and brands, the water absorption of high gluten flour is also different. In addition, the eggs in the main dough are also of different sizes. So friends can add some water or milk to the dough first, and then add it at the same time until it is formed. In addition, the butter in the pastry should not melt into liquid. There are skills in making delicious dishes.
