Chinese Food
Pineapple pack Hong Kong Style classic. I do super addictive.
(112859 views)
Today, there are many kinds of bread. New products of netred are gradually occupying the market. The cheap and delicious pineapple bag still stands in the heart of the eaters. Classic is always classic. Every time I go to Hong Kong, I will eat one. I have never reduced my love for it for more than ten years. The authentic pineapple bag comes from Hong Kong. At that time, people in Hong Kong thought that ordinary bread was too boring. So they baked a crisp crust with sugar, egg yolk milk, lard and other ingredients to increase the taste of bread. Due to the cracking of the crispy layer during the baking process, it looks like pineapple again. This is called pineapple bag. Today, Xiaofa is going to present the pineapple bag food recipe of fasai steam oven version. Crispy and delicious. With a cup of milk tea. This summer is complete~
Cooking ingredients
Cooking Steps
Step1:Add all ingredients (250g high gluten flour, 75g clear water, 50g milk, 25g fine sugar, 25g whole egg liquid, 15g milk powder, 3G dry yeast) except butter and salt into the mixing bowl.
Step2:Chef 23 starts mixing. Knead until the dough surface is smooth.
Step3:Then add the softened butter and salt. Continue to knead for 23 times.
Step4:Continue to knead until the dough can pull out a thin and transparent film. When the film is punctured, the edge of the break presents an irregular shape. At this time, the expansion stage we need is reached (sweet bread usually only needs to be kneaded to the expansion stage. If we continue to knead, the film will be stronger and not easy to break. Even after the break, the break will be in a regular circle. This stage is called the complete stage. The toast needs to be kneaded to the full stage.
Step5:Put the dough into a large bowl, then put it into the fasai steam oven. Select the fermentation mode. 40 ℃ / 30 minutes. Ferment to twice the size and take out.
Step6:While the dough is fermenting, prepare the pastry first. Mix the softened butter with sugar.
Step7:After kneading, add the whole egg liquid in 3 times. Stir with the beater evenly. Add the egg liquid after full fusion.
Step8:Sift in low gluten flour and milk powder. Stir well. Cover with plastic wrap. Refrigerate. Make it a little harder. Easy to operate.
Step9:When the dough is twice the size, you can stick the flour with your fingers and poke it. It doesn't shrink or rebound. It's fermentation.
Step10:Knead the exhaust gas, knead the long strip, cut it into 8 equal sized small dosage pieces, and knead them into balls respectively.
Step11:Cover with plastic film to prevent water loss. Relax at room temperature for about 15 minutes.
Step12:Take out the frozen pastry, rub it into long strips, cut into 7 equal parts of small dosage forms, poke and flatten it, take a piece of dough, and cover the pastry on the surface.
Step13:After finishing in turn, put them in the baking tray with the mouth closed down. Brush another layer of yolk liquid on the surface of the pastry. Draw a grid like pineapple skin with a toothpick.
Step14:Put the dough on the baking tray covered with oil paper. Then carry out the final fermentation. The fermentation temperature is 35 ℃ / 45 minutes. The volume is increased to twenty-two point five Times.
Step15:Preheat 180 degrees. Put it in the middle of the oven. Bake for about 20 minutes (please roo
Cooking tips:1. If the dough does not have a cooking machine, it needs more patience to knead; 2. The butter can be used only after it is softened at room temperature; 3. The fermentation can stop when the volume becomes larger. The over fermented dough will become sour and affect the taste; 4. The surface of the pastry should not be too thin and the scratches should not be too deep, or it will crack and affect the appearance. There are skills in making delicious dishes.
