Chinese Food
Pineapple bag
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Pineapple bread is a kind of sweet bread from Hong Kong. It is said that the pineapple bread is named because its surface is golden yellow, concave and convex crispy like pineapple after baking. There are many kinds of divisions. Table type. Hong Kong type. Cantonese type and so on. Roughly the same. The names are also different. Hong Kong is pineapple oil. Taiwan is pineapple bread. There are also ice fire pineapple bread. Star power ice fire pineapple Wang and so on. 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. The crisp skin on the outer surface of pineapple bread. It is usually baked with sugar, eggs, flour and lard. It is the soul of pineapple bread. It adds the taste to ordinary bread. Hot food is the best.
Cooking ingredients
Cooking Steps
Step1:Put all materials except butter into the barrel of the bread machine and start kneading. 2 kneading procedures are O
Step2:Add butter to start the kneading functio
Step3:Round and wake up for 30 minute
Step4:The dough is 527g, divided into 58.5g, round and loose agai
Step5:Take a dough and press it into 10 grams of red bean past
Step6:Tighten the dough with tiger mout
Step7:The code is fermented on the baking tray unti
Step8:While the bread is fermenting, let's make the pastry part, weigh all the materials of the pastry part in the cooking bowl and press them evenly with a scraper
Step9:Put the pressed pastry into the decoration ba
Step10:For the fermented bread, preheat the oven, heat it up and down for 170 ℃ for 10 minutes
Step11:Squeeze on the pastry and press out the lines with a scrape
Step12:Put it in the oven, heat it up 175 degrees, heat it down 145 degrees, 20 minute
Step13:Put it on the baking net to coo
Step14:Finished product drawin
Step15:Finished product drawin
Step16:Finished product drawin
Cooking tips:1. The dough can be made into 10 pieces, which is 58.5g. This can be adjusted according to personal preference. 2. I used the lazy way to squeeze the pastry. Then I used the scraper to press the pattern. 3. The water absorption of flour is different. The water absorption of the environment is different. It is suggested that 10-15g of water in the dough be reserved. Adjust it properly. 4. (this temperature is only for reference. Please adjust it according to the temperature of your own oven ）There are skills in making delicious dishes.
