Pineapple bag

Pineapple bag

Introduction:

"Now I know how to make bread. I used to make a chocolate pineapple bag without stuffing. I just made pineapple stuffing two days ago to foreshadow today's Pineapple bag with pineapple. The prescription is made by myself. It's not mature, and I don't feel confident in the process of doing it. I'm afraid I can't do it well, ha ha

Production steps:

Step 1: 300g common flour, 30g soybean milk powder, 100g soup seed, 25g butter, 50g sugar, 1 egg, 150g water, 4G yeast.

Step 2: pineapple peel: (can make three pineapple peels) 80g glutinous rice flour, 30g sugar, 1 teaspoon milk powder, 4 teaspoons egg liquid, 20g butter, 10g lard, 13g chocolate chips.

Step 3: press the main material and knead the dough until the film can be produced.

Step 4: basic fermentation to 2 times the size.

Step 5: divide into 6 parts.

Step 6: divide the pineapple peel into three parts.

Step 7: take a portion and press it round and thin by hand.

Step 8: pack in pineapple stuffing.

Step 9: cover the pineapple peel to make it sticky.

Step 10: two stick bags.

Step 11: two Cranberry sticks.

Step 12: soften the butter and lard, add sugar and stir smoothly.

Step 13: add egg liquid in 4 times.

Step 14: add flour and chocolate chips.

Step 15: make a dough.

Step 16: shape the bread for secondary fermentation, put into the oven preheated 180 degrees for 15 minutes.

Materials required:

Common flour (main ingredient): 300g

Soybean milk powder (main ingredient): 30g

Soup seed (main ingredient): 100g

Butter (main ingredient): 25g

Sugar (main ingredient): 50g

Egg (main ingredient): 1

Water (main material): 150g

Yeast (main material): 4G

Glutinous rice flour (pineapple peel): 80g

Sugar (pineapple peel): 30g

Milk powder (pineapple peel): 1 tsp

Egg liquid (pineapple peel): 4 tsp

Butter (pineapple peel): 20g

Lard (pineapple skin): 10g

Chocolate chip (pineapple peel): 13g

Flour (soup): 20g

Water (soup): 100g

Note: mix 20g flour and 100g water evenly, heat in microwave oven, take out and stir every 10 seconds, until there are lines in the batter.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: Original