Chinese Food
[crisp pineapple bag - there are pineapples indeed. 】-- produced by couss
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This is a real pineapple bread with pineapples. Now it's the season when pineapple comes into the market in large quantities. The sauce made of the freshest pineapple is very attractive. It's very non delimited to spread bread or stuffing. Pineapple sauce is added to this soft bun. The soft tissue of the bread matches the sour and sweet taste of the sauce. Xiaoka is very fond of it.
Cooking ingredients
Cooking Steps
Step1:Prepare materials for use.
Step2:Put the dough materials other than butter into the mixing bucket of the chef. Knead the dough in the first gear and then turn it to the third gear.
Step3:When the dough is smooth, add softened butter. When the butter is absorbed, turn to the third gear and continue kneading.
Step4:Knead the dough until it has a good stretch.
Step5:Put the dough in a bowl.
Step6:Cf6000 temperature and humidity double control fermenter. Put proper amount of warm water into the water box. Select 28 ℃ temperature and 70% humidity. The time is 1 hour. Put in the dough after the completion of preheating prompt
Step7:The basic fermentation is about twice as large.
Step8:Use the fermentation time to make pineapple sauce - divide the pineapple. Cut half of the pineapple into small grains and half into large pieces.
Step9:Big pineapples are mashed with a stick.
Step10:Put pineapple puree and pineapple granules together in a non stick pot. Add sugar to boil. Keep turning in the middle.
Step11:To viscous state. Cool for standby.
Step12:Take out the fermented dough. Stick the middle socket of the flour. Do not retract quickly.
Step13:Take out the fermented dough and exhaust. Divide into 10 parts. Knead for 15 minutes.
Step14:Take the dough that is good for waking up. Squash it. Put in some pineapple sauce
Step15:Tighten the interface after wrapping.
Step16:All dough is ready. Drain into 2 golden baking pans.
Step17:Cf6000 temperature and humidity double control fermentation tank. Put proper amount of warm water into the water box. Select the pre heated dough with temperature of 38 ° C and humidity of 85%. Put the dough into the second fermentation.
Step18:Fermentation to about 2 times the size.
Step19:Making pastry - mix the butter, sugar and flour that you just took out from the fridge. Knead them into a grain.
Step20:After the dough is fermented, brush a layer of egg liquid on the surface and sprinkle with pastry.
Step21:Cossco960a hot-air oven. Put it into the middle baking mesh after 170 ° preheating. Bake for about 15 minutes. There are pineapple bags coming out.
Step22:Crispy skin and sweet and sour pineapple sauce make the overall taste of bread richer.
Step23:Enjoy the beauty.
Step24:Enjoy the beauty.
Cooking tips:1. Due to the different water absorption of each flour, the liquid should not be added at one time. It should be increased or decreased according to the dough status. 2. The surplus pineapple sauce can be put into a sealed sterilized bottle. The fragrance is very often taken. The taste is sour, sour and sweet. It's very good with toast, etc. 3. Because pineapple jam has sugar water and water, do not pack too much into it to avoid affecting the second fermentation of dough. 4. The baking time is for reference only. Please adjust it according to the temperature performance of the oven. There are skills in making delicious dishes.
