Pineapple bag -- detailed steps

Pineapple bag -- detailed steps

Introduction:

Production steps:

Step 1: make pineapple peel first, or you can do it when you ferment dough. Soften the butter, add sugar and salt to the container.

Step 2: beat well with the beater.

Step 3: add the whole egg liquid in several times and stir evenly

Step 4: add the sifted low powder.

Step 5: mix well with a rubber scraper in the way of cutting and mixing, and refrigerate in the refrigerator to facilitate the final shaping.

Step 6: beat the dough materials except butter until the dough is smooth, add butter and stir until the dough is expanded.

Step 7: ferment twice as large in warm place, about 1 hour.

Step 8: exhaust, round and divide into 10 parts.

Step 9: divide the pineapple peel into 10 parts.

Step 10: press the pineapple peel into a round shape with your palm.

Step 11: wrap in the dough, and then use pineapple or scraper to mark the pattern.

Step 12: finally ferment to twice the size, brush with the whole egg liquid, 180 degrees for 15 minutes.

Step 13: pay attention to the coloring!

Materials required:

High flour: 200g

Low powder: 50g

Yeast: 3 G

White granulated sugar: 25g

Salt: 3 G

Egg: 25g

Milk: 90g

Cream: 60g (or milk)

Butter: 25g

Egg liquid: a little

Powdered sugar: 45g

Note: 1. Pineapple skin can also not pressure lines, so that the final fermentation of the skin, will present an irregular shape Oh! 2. When making pineapple peel, if it is too wet, you can add appropriate amount of low powder. Finally, you can make a dough that is softer than the earlobe. Remember that it is convenient for shaping after being frozen. 3. Because light cream is added to the formula, it has strong milk flavor. If not, you can use milk instead, add 10 grams of milk powder.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor