Chinese Food
Pineapple bag
(111942 views)
Last week, when I shared coke cake , I said that there was no coke in the coke cake, no large intestine in the intestinal powder, and no pineapple in the pineapple bag. All these are delicious foods whose names and ingredients are seriously inconsistent. At that time, a friend asked. What's the matter with pineapple in the pineapple bag that he ate? Actually, the reason why pineapple bag is called pineapple bag is that the golden grid like crust on the outside looks like pineapple very much. Hence the name. It has nothing to do with pineapple's half gross. But no one is allowed to find out that they will add pineapple stuffing to the pineapple bag. It will become a real pineapple bag. There is a famous pineapple oil in the Hong Kong Tea Restaurant. It is to put butter in the pineapple bag. The taste is also very good.
Cooking ingredients
Cooking Steps
Step1:Add all ingredients of the dough except butter and salt to the mixing cup.
Step2:The cook's medium speed starts to stir.
Step3:Knead until the dough is smooth.
Step4:Then add the softened butter and salt. Continue to knead the noodles at medium speed.
Step5:Knead to the fully extended stage, i.e. the state of the film can be pulled out.
Step6:Cover with plastic wrap. Ferment at room temperature to twice the size.
Step7:Prepare the pastry while the dough is fermenting. Mix the softened butter with sugar.
Step8:Knead well and add the whole egg liquid.
Step9:Beat evenly with the eggbeater. Mix well.
Step10:Sift in low gluten flour and milk powder.
Step11:Fold the pastry well. Take care not to rub too much. Use the folding technique to avoid the dough from getting cramped.
Step12:Cover with plastic wrap. Refrigerate. The crust just made is sticky. It needs to be refrigerated for a while before operation.
Step13:When the dough has been fermented to twice the size, you can use your fingers to dip some flour to poke it. It doesn't retract or rebound. The fermentation is finished.
Step14:Rub the exhaust.
Step15:Rub the growth bar.
Step16:Cut into seven equal sized small doses.
Step17:Knead them into balls.
Step18:Cover with plastic film to prevent water loss. Relax at room temperature for about 15 minutes.
Step19:Take a small portion and pat it flat.
Step20:Use a rolling pin to make a round cake.
Step21:Hold the four sides together in the middle.
Step22:Do the rest in turn. Cover the fresh-keeping film again to avoid water loss.
Step23:Take out the frozen pastry and rub it into strips.
Step24:Also cut into 7 equal parts of small dosage forms.
Step25:Round.
Step26:Cover with plastic wrap in turn.
Step27:Use a rolling pin to make a round cake.
Step28:Take a piece of dough. Cover the pastry on the surface.
Step29:Close the dough while pressing. Try to keep the pastry close to the dough surface.
Step30:After finishing in turn, put them in the baking tray with the mouth closed down.
Step31:Brush another layer of yolk on the surface of the pastry to make the color more beautiful.
Step32:Draw a grid like pineapple skin with toothpick. Pay attention not to scratch the pattern too much, so as not to break the pattern when baking.
Step33:Place in the middle layer of the oven preheated to 180 degrees in advance. Bake for about 20 minutes. Every oven has a different temper. Keep it by the side when it's read
Step34:
Cooking tips:Tools - Chef machine, oven, eggbeater component - 7 skilled time-consuming - 50mins (excluding fermentation time) reference month age - 1.5 years and above suitable object - the baby who is not allergic to the above ingredients has skills to cook delicious food.
