Chinese Food
Making delicious pineapple bag at home
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I've always loved pineapple bags. I don't know if it's because I first touched the west point. I still like the unique taste of pineapple bags. Before baking, I would go to the Western bakery to buy some cakes. Pineapple bag is one of the first choices. Since the beginning of baking, I don't want to visit the West Point store any more. I'm going to visit the West Point raw material store instead. I bought the raw materials. I also began to learn DIY all kinds of pastries. Although the sales sample is general. The taste is very popular. I always wanted to try this pineapple bag, but I haven't tried it because I've seen the production method written by others a long time ago. I feel that the production process is too complicated. One day when I have time at home, I will go into the kitchen and toss my favorite things. I will take this pineapple bag to practice. After trying, I found that the production process is not as complicated as I thought. -
Cooking ingredients
Cooking Steps
Step1:Put the raw materials of bread (yeast 5g, warm water 150g, high gluten flour 250g, low gluten flour 50g, sugar powder 30g, butter 15g) - warm water, sugar powder, high gluten flour, low gluten flour, yeast in the bread barrel in turn. Start the bread machine and flour program. After the flour program is finished, add butter. Restart the bread machine and flour program. After the bread machine twice and flour program is finished, the dough will be released at room temperature Ferment for about 1 hour (about twice the size
Step2:The fermented dough is kneaded and exhausted. After the gas is exhausted, it is divided into 6 equal parts. Let stand for about 15 minutes (secondary fermentation
Step3:The butter required for the raw material of the crisp (Crisp butter 50g, sugar Powder 50g, 2 eggs, low gluten flour 110g) is softened at room temperature. It is broken up with a hand beater. Then add sugar powder and beat until white
Step4:Pour in the egg liquid and mix it evenly. Sift the low gluten flour into it. Knead it evenly. Then knead it with your hands to make a dough without sticking your hands
Step5:Divide the pastry into 6 equal parts. Take out 1 of them, flatten them and wrap them in the dough
Step6:Use a knife to make a cross pattern on the surface of the pastry. Ferment for about 30 minutes. Brush the surface with egg liquid after fermenting
Step7:Preheat the oven 180 degrees. Bake the upper and middle layers for about 15 minutes
Cooking tips:1. The pastry dough is sticky. When pressing, you can dip some flour on your hand. 2. The skin of this recipe is a little hard. I hope you can improve your cooking skills next time.
