Chinese Food
Sweet and crisp pineapple bag
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When I was a child, I went to the bakery. I was so happy that I could go to KFC for my birthday. My parents seldom had time to accompany me. My family also bought less snacks, let alone went to the fresh and fashionable bakery at that age. I would like to buy a lot of snacks once in a while. My favorite thing is to bite the crisp and sweet pineapple bread with full fragrance, but the old bakery is now in the world Baking shops. Almost all of them are margarine, bread improver, essence and so on. In order to save the cost of additives, after growing up, the sense of safety of a big snack can only come from doing it yourself. Wish you a happy National Day holiday. The most important thing is the happiness of the family.
Cooking ingredients
Cooking Steps
Step1:Butter softens well. Add sugar powder and smooth slightly. Do not beat directly. Divide time. Add egg yolk liquid. Prevent separation of water and oil. Stir slightly for absorption.
Step2:Add low gluten flour and salt. Mix well. Roughly knead into a ball and refrigerate.
Step3:In addition to the material for making pastry, it is the material for making the main dough. First add the liquid material such as milk and egg, then put the flour and other powdery materials such as high gluten flour, initially mix them evenly to form the initial dough, then add the softened butter, salt, and knead out the glove film, and then ferment for the first time.
Step4:Let's exhaust after fermentation. Divide into eight even Mini dough or four medium-sized dough.
Step5:Knead, shape, relax and prepare for the next second fermentatio
Step6:Refrigerate the pastry. Take it out. Divide it into corresponding parts. Flatten it. Cover two-thirds of the dough. Use the back of the knife to press out the lines of the pineapple package. Don't press too hard to break the pastry. It will crack.
Step7:After the second fermentation, brush on the yolk liquid and bake in the preheated oven at 160 ℃ for 20 minutes until golden and fragrant.
Step8:It's golden and crispy. It's too fragrant.
Cooking tips:The pastry formula is soft. Don't be too nervous. Make it ahead of time. It will be less easy to refrigerate. The dough to be fermented at any time will be used after shaping the pineapple bag blank. Don't change the formula too much. Add a lot of extra flour if you feel very familiar. (40g of the main dough and 30g of the pastry. About two eggs are used in total. The rest of the eggs are reserved in advance to brush the egg liquid on the pineapple package pastry.) there are skills in making delicious dishes.
